Ingredients: 300g of flour, invert syrup 1 20ml, 40ml of vegetable oil, alkali water15ml, 20 salted egg yolks, 350g of mung bean paste, egg yolk1egg, and proper amount of clear water.
Step 1: Prepare a large basin, put120g of invert syrup, add15ml of alkaline water, add 40ml of vegetable oil, then stir well, add 300g of flour, stir well to form a flocculent shape, knead it into a smooth, moist and non-sticky dough, and cover it with a plastic wrap for 30 minutes.
Step 2: Prepare 20 salted egg yolks, put them in a baking tray, brush a layer of vegetable oil on each salted egg yolk with a brush, then put them in an oven, bake at180 C for 15 minutes, and cook the salted egg yolks thoroughly.
Step 3: After the salted egg yolk is baked, take it out, let it cool slightly, and then divide the prepared mung bean paste into 20 small doses of uniform size. After the salted egg yolk is cooled until it is not hot, wrap all the salted egg yolk into the mung bean paste for later use.
Step 4: Take out the dough after it is awakened, divide it into 20 small doses of uniform size, then knead it flat, then put the mung bean paste wrapped with salted egg yolk in the middle of the dough, put it in the tiger's mouth and turn it gently, and wrap the stuffing tightly in the dough. Then put it in the moon cake mold and print the pattern.
Step 5: When all the moon cakes are ready, put oil-absorbing paper on the baking tray, and then put the moon cakes neatly into the baking tray. When they can't be baked at one time, they can be baked twice. After putting them away, use a brush to dip them in clean water and brush them evenly on the moon cakes to prevent them from cracking due to excessive temperature.
Step 6: Turn the oven on180 C, preheat it for 5 minutes in advance, then put the baking tray with moon cakes in the oven, bake it for 30 minutes, and brush a layer of egg yolk water on the surface of the moon cakes at the 20th minute, so that the baked moon cakes will be more beautiful in color.
Step 7: Bake the moon cake and then take it out of the oven. It is recommended to let it cool before eating, or seal it for 2 days before eating it. The returned moon cake is loose and soft.