Room temperature egg liquid 170g White sugar 100 grams
Invert syrup 80g Low gluten flour 540g
Aluminum-free baking powder 8 grams Milk powder 80g
Baking soda 3 grams Corn oil 170g
Red date filling Appropriate amount
How to make egg mooncakes #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 1

Step 1

Convert the egg liquid into syrup and fine granulated sugar. Beat and mix until slightly fluffy. Then pour in the corn oil and stir evenly. #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 2

Step 2

Sift in all the flour and mix until there is no dry powder. Do not over mix. This pie crust does not need to be relaxed and can be wrapped directly. #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 3

Step 3

Divide out 55g of each portion, and the filling is about 45g each #winterhealingmoment#Illustration of how to make egg mooncakes that taste like cookies 4

Step 4

Brush a layer of butter on the tinfoil cup to prevent it from sticking, put the mooncakes in and press out the pattern using the mold. #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 5

Step 5

Preheat the oven, spray a thin layer of water on the crust and bake it at 220 degrees for 8 minutes. Take it out and brush it with a thin layer of egg wash. Bake at 170 degrees for about 15 minutes. Let the surface be colored. #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 6

Step 6

Bake, shake lightly, unmold while hot and let cool #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 7

Step 7

It has a cookie-like texture right out of the oven and is particularly crispy and crumbly (the picture above is a photo of the Mid-Autumn Festival batch). This batch was finished before I could take a photo. #winterhealingmoment#The egg moon tastes like a cookie Illustration of how to cook 8

Step 8

Let's eat Egg mooncake cooking tips