The mini brown sugar hawthorn small moon cake ㊙️ pattern is clear and three-dimensional, and does not overturn

Cooking Instructions

1. Pour the syrup, peanut oil, and water together and beat evenly with a whisk until thick.

   

2. Pour the flour milk powder into the syrup basin, press and mix evenly without dry powder with a spatula, or directly grasp and pinch the uniform without dry powder with your hands, the basin is light, the face is not sticky, don't rub it excessively, put it into a fresh-keeping bag, and then go to divide the filling, and the filling can be directly wrapped in the filling.

   

3. 
   Divide the filling into 12 grams, knead the skin 8 grams, cover with plastic wrap to prevent air drying, take a pie crust, press it flat, and then take a filling and put it on it, and close it with a tiger's mouth. Knead the wrapped moon cake dough into an oval shape and put it on the cutting board, put the mold, hold the mold tightly with your left hand, press it vertically twice with your right hand, press it into shape, and gently lift it to remove the mold.

   

4. Place in turn on a baking sheet.

   

5. Preheat the oven at 200 degrees in advance, go into the oven and bake it at 185 degrees, bake it directly for about 12 minutes without brushing the egg wash, the time and temperature are for reference only, and cannot be copied.

   

6. The freshly baked moon cakes are relatively soft and hot, and when they are not hot, they are transferred to the cold net to cool thoroughly, packed in a bag, and sealed with oxygen absorber for preservation.

   

7. Bag sealing

   

8. Pack it up and give it away