Cooking Steps

1. 

   Step1:Shelling fresh salted duck egg

2. 

   Step2:Remove the shell. Remove the film from the yolk.

3. 

   Step3:Spray white wine. Bake in oven at 170 ℃ for 5-7 minutes. Let cool for standby.

4. 

   Step4:Invert syrup + water (stir evenly with hand beater) and then add peanut oil (stir evenly with hand beater).

5. 

   Step5:Sift the flour.

6. 

   Step6:Mix with a scraper until it is even and free of particles.

7. 

   Step7:Knead into a ball with gloves. Leave the wrap at room temperature and let it relax for 30 minutes. Do not over knead. It will affect the effect.

8. 

   Step8:Weigh the inner filling. Then wrap the salted egg yolk in the filling. Cover with fresh-keeping film to prevent air drying.

9. 

   Step9:Weigh the moon cake crust. Take it when you divide the crust and cover it with plastic film. Stick the wrapped moon cake with flour and press the mold (anti sticking).

10. 

    Step10:Spray water on the surface of the moon cake. Bake in the oven at 200 ℃ for 5 minutes. Take out and brush a thin layer of yolk liquid. Bake in another direction for 10-15 minutes. One fresh egg yolk + 15ml drinking water, stir well and sift = egg yolk liqui

11. 

    Step11:After baking, the oven is 170-180 degrees. In the process of baking for 10-15 minutes, the baking tray can be evenly baked in different directions.

12. 

    Step12:The baked mooncakes are completely cooled and put into sealed bags. Oil return at room temperature for 2-3 days is OK.