Cooking Steps

1. 

   Step1:Invert syrup + boiled water. Mix well with hand beate

2. 

   Step2:Add peanut oil. Mix well with hand beate

3. 

   Step3:Sift in medium gluten powder + Jishi powde

4. 

   Step4:Use a scraper to turn / press the mixing powder from the bottom to the top and mix it evenly with sugar oil until no dry powder can be see

5. 

   Step5:Cover the dough with preservative film and let it stand for more than 2 hours (room temperature). Make stuffing and other preparations during dough standin

6. 

   Step6:The nuts are ready. If they are raw, they should be roasted (it's better to buy them directly

7. 

   Step7:Put all kinds of nuts into thick bags and use a hammer to break them into 2mm pieces

8. 

   Step8:Cut each raisin into 23 pieces. Cut them all

9. 

   Step9:Stir fry the medium gluten flour + glutinous rice flour over low heat until it is slightly yellow. In this step, be patient and slowly stir fry with low heat. Do not stir fry it too much. Stir fry and let coo

10. 

    Step10:Nuts, white sesame seeds and raisins. Pour them into a large basin and mix them in tur

11. 

    Step11:Add suga

12. 

    Step12:Mix al

13. 

    Step13:Add vegetable oil and mix wel

14. 

    Step14:Add cold boiled water and mix wel

15. 

    Step15:Add liquor and mix wel

16. 

    Step16:Add cooked glutinous rice flour and medium gluten flour to coo

17. 

    Step17:Stir evenl

18. 

    Step18:Cover with plastic wrap and leave for 30mi

19. 

    Step19:The ball is divided into 35g balls after it is placed. The ball will not be loose if it is pressed tightly. Of course, the self-made inner filling has a lower degree of holding than the one on the market

20. 

    Step20:The static crust is divided into 15g small ball

21. 

    Step21:Take a crust. Press out a groove with your thum

22. 

    Step22:Put in the stuffing bal

23. 

    Step23:Roll until the crust covers most of the stuffin

24. 

    Step24:Turn ove

25. 

    Step25:Hold it with tiger mouth and close it up while pushing it u

26. 

    Step26:Finish it up. Make it a little round

27. 

    Step27:After the whole package, take a mooncake embryo. Prepare a small bowl of low gluten flour. Roll the mooncake embryo in it for a circle. Coat it evenly with a thin layer of powder. Do not too much

28. 

    Step28:Put it on the baking tray. Press out the pattern with the di

29. 

    Step29:Hold steady when pressing. The strength is even and powerful (at the same time, the oven is preheated to 190 ℃

30. 

    Step30:All in this wa

31. 

    Step31:Half a meter away from the baking tray, lift up the spray kettle. Spray water twice over the baking tray to prevent the surface from cracking

32. 

    Step32:Into the oven. Middle layer. Up and down baking mode. 190 degrees. Baking for 5 minutes to finaliz

33. 

    Step33:You can prepare the yolk in five minute

34. 

    Step34:In five minute

35. 

    Step35:

36. 

    Step36:

37. 

    Step37:

38. 

    Step38: