How to make the crust of the moon cake crust under the kitchen like a cake

Preparation of mooncake crust.

Ingredients: 150ml of invert sugar syrup, 200g of low powder, 40ml of salad oil, (the original recipe salad oil is 60ml, I pressed this amount of dough to be very wet, and then added a lot of low powder, so I think it should be reduced a little) 1 2 tsp of water, 1 2 tsp of emulsifier (no can be left out).

Garnish: 1 egg yolk + 1 tbsp egg white, mix thoroughly.

Filling: 650g red bean paste filling, 200g lotus paste filling, 6 salted egg yolks. The total weight is controlled at about 900g.

The crust to filling ratio is 1:2

The one I use is 125g of pie crust and 42g of filling

The other mold is 63g pie crust 21g, filling: 42g

Step Method.

1. Mix invert sugar syrup + water + emulsifier.

2. Pour in the salad oil and mix well, you can pour it little by little.

3. Sift in low powder and mix well.

4. Knead the dough into a smooth dough by hand, add low powder if it is wet, add a little salad oil if it is dry, and knead it into a non-sticky dough anyway. Put plastic wrap in the refrigerator and relax for 1 hour.

65. After the dough is relaxed, divide it into small balls in proportion. I divided 6 big ones and 11 small ones. This amount should be calculated according to the size of your mold.

76. Take a dough and press it flat in the palm of your hand, preferably thinner in the middle and thicker around the periphery, so that it is easy to wrap the filling.