Wuren Mooncake

1. First, mix the conversion syrup with water

2. Sieve in two-thirds of low gluten powder

3. Mix until sticky and cover with cling film. Let it relax at room temperature for one hour

4. Sieve the remaining one-third of the low powder into the relaxed batter

5. Mix well without excessive kneading, cover with cling film again and let it relax for 20 minutes

6. Crush the cashews, pine nuts, pumpkin seeds, walnuts, and peanuts into small pieces, add white sesame seeds, and mix well

7. Soak and cut the Manyumei into small grains in high Baijiu for 10 minutes

8. Add the crushed nuts together with Baijiu

9. Add 30 milliliters of sweet osmanthus and peanut oil

10. Stir fried glutinous rice flour into cake flour

11. Add crushed nuts and mix into a ball, dividing each filling into 25 grams

12. The mooncake skin is divided into 25 grams, and the picture of the mooncake was eaten by me. I'm sorry. Brush a thin layer of flour on the pre packaged mooncake embryo, then press it into the mold. There is no need to sprinkle powder inside the mold. Place the pressed mooncake in a baking tray, spray water mist on the surface with a spray can to make it moist. Place it in the middle layer of a preheated 180 degree oven, bake for 7 minutes, slightly color the surface, and take it out. When the mooncake cools to 50 degrees, use a brush to brush a thin layer of egg yolk liquid. After drying, brush another layer again. Remember not to brush too much egg liquid on the brush head, as it will affect the mooncake texture. After brushing, put it in a preheated 180 degree oven and bake for 10 minutes. The cake skin will turn golden yellow. To make the mooncake better, bake it out of the oven. After removing the oil, immediately brush a layer of peanut oil onto it

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