Cantonese-style mooncake

1. Finished product drawings.

2. The amount of syrup should be sufficient for later use.

3. Good peanut oil content.

4. Stir evenly in one direction.

5. Add flour, stir evenly, seal in a fresh-keeping bag, and let it relax for about an hour.

6. Spray salted egg yolk with appropriate amount of Baijiu and bake until cooked.

7. The total weight of egg yolk and bean paste is 30 grams per piece, and the mooncake skin is 20 grams per piece.

8. Wrap the green body with corn starch on the surface and place it in the mold without sticking.

9. Prepare the mold, preheat the oven in advance, spray an appropriate amount of water, and bake without drying or cracking.

10. Put it in the oven on high and low heat of 200/180, bake for 5 minutes to shape, then take it out.

11. One egg yolk, 9 grams of egg white, 15 grams of milk, mix well, brush with egg mixture, and continue baking.

12. Color evenly.

13. Let it cool and return to oil in 3 days, it will taste more fragrant.

14. Finished product drawings.

15. Finished product drawings.

16. Finished product drawings.

17. Finished product drawings.