How to make Qingguang-style mooncakes

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  1.Sift all-purpose flour and milk powder and set aside; pour invert syrup, alkaline water and peanut oil into a bowl and stir evenly

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  2.Sift the sifted all-purpose flour and milk powder into the mixed solution again, stir evenly, and knead into a dough

• 3.Wrap the dough with plastic wrap and place it in the refrigerator to rest for one hour

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  4.While the dough is resting, divide the filling into 20g portions.Divide the relaxed dough into 40g pieces

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  5.Take a piece of mooncake skin and make it round., flatten it, add fillings, roll it into a round shape.Wrap one filling in each skin until all is wrapped

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  6. Sprinkle a little glutinous rice flour into the mold, The mooncake embryo should also be rolled in glutinous rice flour

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  7.Put the mooncake embryo into the dipper Put the powder into a mold that is too thin, compact it, and pour it out

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  8.All mooncake embryos are pressed After it is done, spray water on the surface, put it into the preheated oven, set the middle layer, upper and lower heat, 200 degrees, bake for about five minutes, take it out

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  9. Spread a layer of egg yolk liquid evenly on the shaped mooncake embryo, then put it into the oven at 180 degrees and bake for another ten minutes