Cooking Steps

1. 

   Step1:Four salted egg yolk bubble cooking wine for 20 minutes, or spray white wine. Bake in oven at 175 ℃ for 8 minutes until oil and sand come out. Then grind and weigh. Divide into two parts for standb

2. 

   Step2:Butter softens at room temperature. Beat in sugar until smooth.

3. 

   Step3:Add 1 / 3 salted egg yolk, milk powder and custard powder. Mix well without flying powder. Do not over mix.

4. 

   Step4:Then add the light milk and cream. Mix well and then add the light milk if you want the filling to flow thinly.

5. 

   Step5:Put the filling in a container. Freeze for at least one hou

6. 

   Step6:Mix the low powder, milk powder and corn starch. Add the egg, sugar, milk and light milk. Mix well until paste.

7. 

   Step7:Pour the paste into a non stick pot. Heat it over a low heat. Stir constantly. Then add two thirds of salted egg yolk and butter. Continue to stir until the cream filled dumpling is formed. But do not over dry or over thin.

8. 

   Step8:Put the cream stuffing in the container. Cover the plastic film and put it in the refrigerator for cold storage

9. 

   Step9:Butter softens at room temperature. Beat in sugar until smooth.

10. 

    Step10:Add egg yolk and light milk. Use egg beater to beat until there is a sharp hook.

11. 

    Step11:Add low powder and milk powder. Mix well with a scraper. Then make the butter into a ball by hand. Just make it into a ball. Don't over knead it.

12. 

    Step12:Put the dough on the plastic wrap and refrigerate it.

13. 

    Step13:Divide the frozen heart filling into 78g portions. It should be quick and put into the refrigerator immediately after the separation.

14. 

    Step14:After the liquid heart filling is frozen hard, it is weighed together with the milk yellow filling. The liquid heart filling + milk yellow filling = 25g. After the filling is weighed, the liquid heart filling is wrapped into the milk yellow filling. One bag is weighed. After the filling is wrapped, it is put into the refrigerator for freezing. Freeze the whole filling until it is slightly hard, but not iron, to avoid the die bursting. Then follow-up work can be started.

15. 

    Step15:Weigh the pie crust and stuffing. Pie crust + stuffing = 50g. After weighing, wrap the stuffing into the pie crust. Knead it into a little ellipsoid shape and wrap it with a low powder die. Cover the pressed mooncakes with plastic wrap and refrigerate them overnigh

16. 

    Step16:Preheat the oven at 200 degrees. Spray the moon cake with water mist (no need to defrost). Put it in the oven and bake for 5 minutes. Take out and brush with egg yolk water. Then continue to bake for 810 minutes (according to the color on the oven