Cooking Steps

1. 

   Step1:Put the invert syrup into the container, add the water and peanut oil, and mix them evenly to be emulsifie

2. 

   Step2:Add in medium gluten flour and custard flour and sif

3. 

   Step3:Put on disposable gloves. Knead them into a ball without dry powder. Cover with plastic wrap and leave for 2 hours

4. 

   Step4:Butter and sugar mix. Melt over low heat (only butter melts). Off hea

5. 

   Step5:Sift in all the mixed powder B. add the whole egg liquid and then add all the liquid

6. 

   Step6:Stir fry with a spatula over low heat. Pay attention to the edge and bottom of the pan when stir frying. Make sure to stir evenly to avoid local scorching. Stir fry until the filling is in a ball, then stir fry for about 1 minute. The fried stuffing is fine and gloss

7. 

   Step7:Stir fry and pour into the bowl with salted egg and yellow antler. Mix evenly with a scraper and press. Cool and put into a fresh-keeping bag. Refrigerate for 4 hours and then us

8. 

   Step8:After the cream filling is cold, before putting it into the fresh-keeping bag, stir it to make it more eve

9. 

   Step9:Evenly divide the fried Jinsha cream stuffing into 45g / shar

10. 

    Step10:The flabby mooncake dough is evenly divided into 30g pieces. The mooncake crust and cream filling are divided into 4-6 parts respectively

11. 

    Step11:Take a pastry dough and put it in the palm of your hand. Flatten it with your hand, spread it out and enlarge it. Put a golden cream filling on it. Wrap the pastry around it and turn it over. Use tiger mouth technique. Push the pastry slowly. Move gently. Push it up slowly from the bottom

12. 

    Step12:The moon cake mold is gently buttoned onto the moon cake dough. Use the force to push it down evenly. Take off the mold. All kinds of beautiful patterns will appear in front of you

13. 

    Step13:After all pressing, put them in the baking tray in turn. Separate them in the middle. Preheat the upper and lower pipes 200 degrees intelligently with Heidegger ove

14. 

    Step14:Before baking, spray a thin layer of water on the watering can. Put it into the preheated oven. Bake for 5 minutes. Take it out. Brush a thin layer of yolk gently

15. 

    Step15:After brushing, put it into the middle layer of the oven again. Bake it at 170 degrees for 12 minutes. The surface is beautiful and golden