Cooking Steps

1. 

   Step1:Mix the ingredients in the moon cake skin and leave for 12 hour

2. 

   Step2:The red date stuffing should be washed and cored firs

3. 

   Step3:Steam in water for 15 minute

4. 

   Step4:Put in the blender and add water to make mud (Ps. the more water you add, the longer you fry

5. 

   Step5:Put the jujube puree in a non stick pot, stir fry it, put some oil first, then put the jujube puree, and then put the remaining oil in the jujube puree for several times, stir fry it, think it's almost the same. When the water is dry, put the cake powder, and then stir fry it until the jujube puree is in the shape of a ball

6. 

   Step6:Skin 15g filling 35g (Ps. this is the weight of 50g mold. It's suggested that novices can use skin 20g filling 30g to make bags that are not easy to break when they are familiar with the technique, which can reduce the weight of the skin). It's better to knead them into balls, wrap them up and put them in the mold when they are pressed. When they are pressed, put some flour in the mold so as not to stick to the mold

7. 

   Step7:Preheat the oven at 200 ℃ and bake for 57 minutes to shape the moon cake, then take out the moon cake and brush a thin layer of egg liquid on the surface (Ps. the egg liquid must be thin or too thick will affect the surface pattern). Then put it in the oven and bake for about 1520 minutes until the surface of the moon cake turns brown, it will be like a burnt color

8. 

   Step8:Keep it for 23 days and wait for the moon cake to return to oil for consumptio