2. First, 75G of syrup, 5G of milk powder, 25G of vegetable oil, 2g of soda water (1:3 ratio) and 1g salt are evenly mixed, and then screened into 100G flour.
3. Stir thoroughly with a rubber spatula until the dough is yellow and very soft, cover it with plastic wrap and let it stand at room temperature for three to four hours.
4. According to the size of the mold, the mooncake stuffing and dough are evenly separated.
5. wrap moon cakes. A little flour on your hands will make it less sticky when you wrap it.
6. After the package is finished, it should be reshaped, and the thickness of the moon cake skin should be consistent, so as not to leak.
7. Press it with a moon cake mold. Bean paste is soft and can be pressed into a square. Glue it with flour when pressing, so that the demoulding is better.
8. Gently sweep away the excess flour on the surface with a brush and spray some water on the surface.
9. Preheat the oven to 200 degrees and bake the moon cakes for 5 minutes.
10, take out the noodles (remember that it is only the noodles of moon cakes, and don't brush them elsewhere) and brush the egg liquid. If you like dark colors, you can brush egg yolk liquid. Brush the whole egg liquid if you like light color, and don't brush too much.
1 1, 180 degrees continue baking 15 minutes, depending on the size of the moon cake. Take it out to cool.
12, sealed for about 2 days after cooling, and edible after oil return.