A wide moon cake

1

The conversion of syrup, peanut oil, soy oil and water is mixed into the basin。

2

Add two thirds of the low-strength powder to the surface smooth and thin and loose for an hour。

3

Add the remaining one third of the low-stamp powder, and then mix it into a soft, hard and proper pasta, which is loose for 20 minutes。

4

The three shall be divided into 10 equals, and the dates shall be split into 10 equals after mixing the dates with the walnuts。

5

Squeeze the noodles and wrap them in。

6

A small amount of flour is distributed inside the mould, pressing five。

7

Put the raw embryos packed with the material in the mold, flatten them with the hand and knock them out gently。

8

In the oven, a small amount of water is sprayed, 240 degrees above and 180 degrees above are roasted for about 10 minutes, to be coloured and removed。

9

Two yolks on the surface. It's about 10 minutes to the surface。

For the golden syrup, use a syrup specifically for mooncakes that has been aged for more than two weeks. Do not use flour with too high a gluten content. Walnuts can be replaced with other nuts, but they must be pre-roasted and chopped; the pieces should not be too large. First, mix the oil with the alkaline water to reduce the greasiness and make it easier to blend with the other ingredients. Do not add the flour all at once, or the dough will become too hard and its shelf life will be shortened. When wrapping the filling, ensure the mooncake skin is of even thickness. When pressing into the mold, press flat to ensure the surface pattern is clear. Arrange on the baking sheet with proper spacing. Do not dust the mold with too much flour, and avoid spraying excessive water during baking. When applying the egg wash, do not load too much egg onto the brush; apply with a light hand and brush evenly. You may apply an additional coat for a better gloss after baking. Do not bake for too long to prevent the mooncake skin from cracking.