Low-gluten flour 2 10g milk powder 35g salt-free cream 30g sugar 40g honey 30g eggs 1 salt a little white bean paste stuffing 430g pumpkin seeds in a medium fat pot MBG-0 1 1 set.

working methods

1

Prepare all the ingredients, stir 385g cake crust wet material evenly with an egg beater, and pour it into the pot in the bread maker.

2

Prepare 385 grams of dry skin ingredients and sieve them into the inner pot. Trip 1 1, stir the dough for 8 minutes, and then stop kneading. Don't stir for too long!

three

Take out the dough, cover it with a clean wet cloth and wake it for 30 minutes. Use this time to roll pumpkin seeds into bean paste.

four

Divide the stuffing into 15 equal parts (about 28-30g each), and then divide the skin into 15 equal parts (about 25g each).

five

Squeeze a cake crust dough, wrap it with stuffing and knead it into a circle. The thickness of skin should be as uniform as possible.

six

Sprinkle some low-gluten flour in the mold first, put the wrapped moon cakes into the moon cake mold, shape, flatten and demould.

seven

Preheat the oven to 170 degrees, brush the whole egg liquid with milk and put it into the oven.

eight

Bake the moon cakes for about 5- 10 minutes, and then color them. Pay attention to the baking color of moon cakes at this time!

nine

After coloring, put a wet napkin between the baking tray and the grill. Cover with aluminum foil.

10

Bake 10 minute, and then stew for 5 minutes. You don't need to pick up the aluminum foil. (It takes about 20 minutes to bake and 5 minutes to be bored) You're done!