How to make Cantonese mooncakes

1.Mix the conversion syrup, sour water and peanut oil evenly with a manual egg beater

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  2.Sift in flour

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  3.Shape into dough, cover with plastic wrap and leave at room temperature for 1 hour

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  4. will Divide the mung bean filling into 30g pieces, and divide the pie crust into 20g pieces.This recipe can produce 9 pieces of 30g mung bean filling and 1 piece of 35g mung bean filling.9 pieces of 20g pie crust and 1 piece of 15g pie crust

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  5.Press the pie crust with your hands Press open and wrap in mung bean filling

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  6.Slowly close the mouth and round it out

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  7.Use an abrasive tool to press out the pattern, spray a layer of water on the surface of the mooncake and bake it in the oven at 180 degrees 8 Set in minutes

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  8. Prepare the egg yolk water, place the brush on the wall of the bowl and brush away the excess Egg yolk

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  9.Use a brush to lightly apply a layer of egg yolk water on the baked mooncakes, and place in the oven Bake at 160 degrees for about 20 minutes

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  10. Let the baked mooncakes dry p>

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  11.You don’t need to eat the mooncakes directly after they are baked.You can put them back in the oil for 2 or 3 days.Better