food
Wheat gluten 2 10g, peanut oil 50g, scooping water 4g, invert syrup 140g, and stuffing 400g.
step
Pour peanut oil, scooped water and invert syrup into 1 basin in turn, and stir evenly with a manual eggbeater until they are completely blended.
2 Sieve in the medium gluten flour, grab it evenly with gloves and knead it into balls (don't knead too much, just knead it evenly and hold the ball), and keep it fresh for 2 hours.
3 Divide the stuffing into 25g and knead it into a circle for later use.
After waking up on all sides, it is also divided into 25 grams of pills ((today, the ratio of dough to stuffing is 1: 1, which is very suitable for beginners and friends who don't like to eat too much stuffing. The ratio of more use is 4:6, and some are 3:7. In a word, you can do it according to your own tastes and preferences.
5 Take a dough and knead it into a round thin skin with the palm of your hand, just enough to wrap the filling.
6 Close your mouth with one hand, gently push it up while closing it, until it is finally pinched, and then rounded. Don't worry if you encounter skin breakage in some places during the package. Gently push the crust next to the broken crust with your fingers, and gently push it a few times to make it smooth.
7 then put it in corn starch and wrap it with a thin layer of powder, wipe off the excess powder, and then put it in a baking tray and press the pattern vertically with a mold.
Spray a little water on the surface, put it in a preheated oven and bake at 200 degrees for five minutes (if the oven is too small, lower the temperature appropriately).
9 Take out the noodles and stick the egg liquid with a soft brush (the ratio of the egg liquid is an egg yolk with a teaspoon of water, and then two or three drops of cooking oil will do. The spoon is just a small spoon for eating). The brush must scrape off the excess egg liquid at the edge of the bowl to avoid excessive egg liquid gathering in the moon cake pattern, which will affect the appearance. Just brush gently, don't use force, or the pattern will be deformed and unclear.
10. Adjust the oven temperature to 155 degrees and bake for about 15 minutes. When the baking color is satisfactory, it can be taken out of the oven. After taking out the oven, it can be packaged and sealed when the temperature is above 30 degrees. If you eat it yourself, you can keep it in a sealed box at room temperature. 2-3 days after returning oil is the best taste appreciation period.