How to make Cantonese mooncakes

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  1. Mix 200 grams of ordinary flour, 140 grams of invert syrup, 50 grams of peanut oil, and 4 grams of soy water as shown in the figure

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  2.Wrap in plastic wrap and wait for more than two hours

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  3.Prepare your favorite fillings, take 35 grams of fillings, 15 grams of dough, roll the fillings into a ball, wrap it up with the skin, press the fillings with your left hand, and use the tiger head with your right hand to make a round shape

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  4.Put it away and put it into the mold

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  5.Press forming

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  6. Place on baking sheet Arrange the oil-absorbing paper.Spray a small amount of water on the tin foil used for the oil-absorbing paper.Bake it in the oven at 200 degrees for five minutes and take it out

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  7.Use egg yolk, a small amount of egg white, add water to adjust the egg yolk liquid and brush it on the surface, continue to bake for fifteen minutes

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  8. Take it out and let it cool, then put it in the refrigerator for one to two days until the oil returns and becomes soft before eating

• 9.Complete