1. Prepare the raw materials, mix the inverted syrup and the water, stir and add the sunflower oil Laiba Toutiao

2. Laiba Toutiao

Be sure Stir until evenly mixed. Lai Lai Toutiao

3. Toutiao Lai Lai

Sifter the flour, first add one-third of the flour into the liquid, mix evenly, and then add the remaining Flour, mix well and you can roll Lai Cong Toutiao

4. Lai Chou Toutiao

It is not necessary to over-knead to avoid gluten. Put it in a fresh-keeping bag for 1 hour. Lai Chou Toutiao

5. Laiba Toutiao

I use a 100g mooncake mold and a 50g crust for Laiba Toutiao

6. Laiba Toutiao

7. Lai Biao Toutiao

Wrap chestnut stuffing with egg yolk and make Toutou Lai

8. Lai Biao Toutiao

Tuanhao Tiao Lai Toutiao

9. Tiao Lai Toutou

Tiao Lai Toutou with fillings in pancake skin

10. Toutiao Lai Bao Toutiao

Tuanhao Lai Bao Toutiao

11. Lai Bao Toutiao

Use a mold to press out mooncakes. Put the rolled mooncakes into the cake flour, lightly dip it in flour, pour some cake flour into the mold, and then knock out all the flour. Put the thick side of the mooncake skin facing inward and put it into the mold. Be careful not to let the dough touch the sides of the mold, which will damage the dough. So in this step, I will roll the dough into a slightly oval shape and put it in and then gently lift the mold. Let go, and the moon cake is ready. Laixian Toutiao

12. Laixian Toutiao

I baked the two plates alternately, so I made two plates together. Spray a little water before baking, and the oven Preheat 200 degrees, middle layer, bake for 5 minutes. Take out and prepare one egg yolk + one spoonful of egg white. Beat the mooncakes. After the mooncakes are slightly cool, dip a brush in egg wash and scrape off the excess egg wash on the side of the bowl. Gently brush on the mooncake pattern. The protruding part, baking method, 200 degrees for 5 minutes, turn to 180 degrees for three 5 minutes, let it cool for 5 minutes each time, brush with egg wash when it is cool, only brush the surface of the mooncake for the first time, the second time Brush the surface and sides three times. Because the two plates are baked alternately, one plate is baking while the other is drying, so the time is fully utilized. Laixian Toutiao

13. Laixian Toutiao

These mooncakes are all It only took two hours to make, so I took pictures before I had time to add oil. It will be more beautiful after oiling (people who don’t know how to bake may not know what oiling is. When making mooncake skins, oil, invert syrup, etc. are added. Low-gluten flour and other raw materials form a temporary emulsification system after stirring, that is, the emulsification system may disintegrate under certain conditions; the mooncake skin is wrapped with fillings and baked, and the moisture content of the skin is very low, about 5%, but The moisture content of the filling is still relatively high, usually around 20%; in this way, during the placement of the mooncakes, the moisture in the filling will migrate to the skin. After the dry cake skin absorbs enough moisture, due to the interaction of water and oil, If they are incompatible, the original emulsification system will be destroyed, and the oil will naturally penetrate outward, giving the impression that the cake is oily, shiny, and transparent, that is, "oil return."