How to make Wuren mooncakes

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  1.The materials are all ready (the eggs were kept in the refrigerator and I forgot to take them out to shoot)

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  2. Pour 12 grams of alfalfa into the inversion syrup bowl and stir evenly, then pour 140 grams of corn oil and stir evenly.

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  3. Sift the flour and mix it with the custard powder, then pour in the mix just now In the bowl.You can wear a disposable sleeve that is non-sticky.

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  4. Mix well and refrigerate for more than 1 hour.

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  5. Next, you can prepare the nut filling!

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  6.Add appropriate amount of oil, brown sugar, water and cooked glutinous rice flour.Make Wuren meatballs for you.My mold is 100 grams, I use 70 grams of filling and 30 grams of skin.

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  7.Use a scale to divide the dough into 30 grams each

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  8.Start wrapping

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  9.Lay the film after it is done

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  10. Preheat the oven at 160 degrees for 5 minutes , put it in the oven and bake for 5 minutes, take it out and brush it with a thin layer of egg yolk.Don’t brush it too much or the pattern on the baked mooncake will be gone.

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  11. This is what it looks like when I bake it at 160 degrees for 35 minutes, (everyone’s oven temperature is different Same, you need to pay attention to the color of the mooncakes later, just add color.) The mooncakes are hard when they are freshly baked, and they will be delicious after two or three days when the oil returns.