How to make a video of Mid-Autumn Moon Cake?

The method of making Mid-Autumn moon cakes is as follows:

Step 1: mix invert syrup, corn oil and water, add flour, and knead into dough.

Step 2: Take each piece as an example, 50g for each piece, 20g for dough and 30g for stuffing. It is suggested that the total weight of moon cakes and yolk of lotus seed paste should be 75g and 40 respectively. After wrapping, shape it with a mold button, preheat the oven at 165℃, bake the middle layer for 6 minutes, take out the egg brushing liquid, brush it, and then bake it in the oven at 165℃ for 20 minutes.

Step 3: preheat the oven to 165℃, bake the middle layer for 6 minutes, take out the egg brushing liquid, and then bake it in the oven 165 for 20 minutes.

Step 4: The egg liquid should not be brushed too thick. If it is too thick, you can't see the pattern clearly. Never add water and eggs when kneading the dough, otherwise the dough will be hard together and the pattern will not be pressed out.

Step 5: the egg liquid changes color, which proves that the moon cake has been inspected. Take it out to cool. Generally speaking, it takes 48 hours for moon cakes to return oil before they are delicious.

Moon cakes are also called reunion cakes, because they are round in shape, which means that family happiness has become a symbol of family reunion. This beautiful meaning has been handed down from ancient times and is still very applicable today. Eating moon cakes on Mid-Autumn Festival is a traditional folk custom in China, just like eating zongzi on Dragon Boat Festival and glutinous rice balls on Lantern Festival.