Blueberry mooncakes

1. Ingredients: 128 grams of low gluten powder, 102 grams of converted syrup, 37 grams of peanut oil, 1.7 grams of alkaline water, and 400 grams of blueberry mooncake filling.

2. Pour alkaline water into the conversion syrup and stir evenly.

3. Add oil and stir evenly.

4. Pour in flour.

5. Mix evenly into a dough, wrap it with cling film, and let it relax for half an hour.

6. Divide the filling into 13 equal parts.

7. Take a piece of cake crust, flatten it, and put in the filling.

8. Push the pastry crust upwards, wrap it well, and close it.

9. Do it one by one and round it.

10. Put it into the powder spreading mold.

11. Buckle it onto the table and compact it downwards.

12. Lift the mold and gently release it.

13. Place it in a baking tray, spray water on the surface, and place it in a preheated oven with a middle layer. Heat it at 200 degrees Celsius and 170 degrees Celsius, and bake for about 5 minutes.

14. After shaping, take it out and brush the surface with egg liquid. Put it back in the oven and bake for about 15 minutes.

15. The surface is golden and ready to be fired.