Cooking Steps

1. 

   Step1:Sift the oatmeal powder to get the fine powder. You don't need to sift the ready-made oatmeal.

2. 

   Step2:Peeled pumpkin, steamed; mashed; sweet peas baked low in the oven to dry like bean paste on the market.

3. 

   Step3:Add olive oil + honey + sesame paste + salt + pumpkin puree

4. 

   Step4:Make it thick

5. 

   Step5:With oatmeal and dough

6. 

   Step6:Add a little water to make it softer, so it can shape without firewood

7. 

   Step7:Wrap the plastic wrap and wake up for 30 minutes.

8. 

   Step8:Sweet white beans (red beans may or may not be added with sugar) can be cooked by themselves. They can be ground into sand with a cooking hand juicer. If there is no cooking hand, they can also be put into a fresh-keeping bag and pressed into mud with a bottle. The dough is divided into 20g pieces. The stuffing white bean paste, sweet pea paste, blue prune 20g pieces and jujube paste, chestnut 20g pieces. The oven is preheated 180 degrees (usually 10 minutes in advance). Put the dough into the stuffing ball in the shape of pie skin. Hold the stuffing with the left thumb on the top four fingers. Hold the stuffing with the right hand to make the dough climb up and seal the mouth. Use the palm to form a ball.

9. 

   Step9:Sprinkle a little oatmeal on the package. Sprinkle a layer of oatmeal on the mooncake mold and deduct the extra powder.

10. 

    Step10:Put the dough in the mooncake mold. Press it slightly. Feel it is compacted. Push out the mooncake and put it on the baking tray covered with baking paper. Sugar juice made of brown sugar and honey. Lightly smear it on the pattern on the surface of the moon cake with a brush.

11. 

    Step11:Bake in the oven for 15 minutes.

12. 

    Step12:Wear anti scalding gloves and take them out to cool. Put them into containers and refrigerate until the skin is soft (it's hard when it's just baked).