A wide moon cake

1

The oven preheats 160°C. If you don't, at least roll in the oil, put salted yolk in the oven, put it on fire at 160°C, bake it in the middle for six to eight minutes, and then put it on the side and dry it

2

Then we'll evenly mix the switch syrup and the water with a hand-to-man-to-man egg-to-man, and then we'll even with peanut oil, and then we'll even it with a razor, and then we'll rub the flour with one-off gloves, and then we'll put it together, so long as the skin doesn't see dry powder

3

Made mooncakes covered with skins, room warm for two hours

4

Next, the internal content, the weight of the egg yolk and the material, is 30 grams, and the pie is 20 grams。

5

Heat 165°C on the oven, then heave a loose mooncake, 20 grams, cover the film and take it out

6

And then we're going to wrap the moon cakes, round them up, spread them out, wrap them up, push them up a little bit

7

The wrapped moon cakes are glued to a congested flour model

8

Then on top of the moon cake, it's just a little mist. Don't spray too much

9

Put it in the oven, up and down the 165oC middle level, for the first five minutes

10

When the moon cakes are baked, make some yolk, don't make it clear

11

After the moon cakes are baked, the oven will remain warm and the moon cakes will be painted with a thin yolk

12

Once again in the oven, up and down the 165oC middle level, a second baking, a 10-minute bake, take out the moon cakes and brush the second egg yolk

13

Once again in the oven, in the middle of the 165oC fire, for the third baking, five to ten minutes of baked mooncake, completely cooled and packed in sealed bags, room temperature returned two to three days

Method of storage: 1 for completed monthly cakes, which, when completely cooled, are loaded into sealed bags and refuelled for 2 to 3 days. 2. Room temperature seals are kept for approximately seven days, and it is recommended that corn oil, which is 3 years old and soaked with egg yolk, be used for cooking as soon as possible, not to waste 4 weights, since the weight of 1 gram could affect our finished products, especially the water and glucose 5 and the light colour of the baking of salty egg yolk, which is ready to run out (because if the salted egg yolk is cooked, the egg yolk is scattered when the packaging is packed, the finished moon cake is dry when eaten, there is no oil, resulting in the separation of the material and a poor taste)。