Cooking Steps

1. 

   Step1:Material stuffing - jujube paste stuffing. Knead into about 20g, 16 small balls for egg yolk wrapping. Spare. In addition, knead about 30g of each small round to be used to make the whole jujube paste. Salted egg yolk. It's raw in the picture. It needs to be soaked in white wine for 12 hours. Bake it in the oven at 160 ℃ for 1015 minutes. Let the egg yolk come out of the oil and then take it out and cool it. The egg yolk is all in two. If you put the whole egg yolk, it's OK. I'd like to use a 50g moon cake mold. Half of the egg yolk is wrapped with date mud stuffing. The finished product can be used for sharing. It's not too stressful to eat.

2. 

   Step2:The moon cake skin material. Put the materials other than the stuffing in the material list together. Mix well. Because the powder and the conversion syrup will stick to your hands when they are mixed together. Mix well with chopsticks or use gloves. Refrigerate for two hours and then do it without sticking your hands.

3. 

   Step3:It can be used to bake salty yolk when the moon cake skin is refrigerated. After baking, it can be cooled and cut into half pieces and wrapped with jujube paste.

4. 

   Step4:The yolk filling wrapped with jujube paste. It's ready for use.

5. 

   Step5:Divide the frozen crust into 20 parts. Grab some flour (for anti sticking) in the palm of your hand, take 1 part of the crust and press it flat in the palm of your hand. Take 1 part of the pie and put it on the crust. Gently push the crust until it completely covers the pie. Slightly knead it. Finish all in turn. Pour the flour into the moon cake mould and pour it out (anti pressure mould sticking). Put the dough into the mould. Turn the mouth upside down and push it down. The moon cake shape has been formed. Complete all the dough into moon cake mould in turn. Preheat the oven for 200 degrees. Preheat it to 175 degrees. Put it into the middle layer of the oven. Bake for 5 minutes. Take out the surface egg liquid. There is no need to brush around. Put it into the oven and continue to bake until the surface is golden yellow. About 20 minutes. (each oven may have different first baking suggestions depending on the time. More or less adjust yourself) Add some pictures to the above text steps. Take out the frozen crust and make it. I can't help but take photos. I can only write the above text and brain patch.

6. 

   Step6:Cool dow

7. 

   Step7:Let it cool. The taste is delicious when the oil is returned on the second day Take it to share. Say it takes about two days to return the oil. In fact, the taste of the second day is very good. The crust is not hard. The mouth is soft but not greasy.

8. 

   Step8:Self made, all hand-made, without preservatives.

9. 

   Step9:Meimeida. Several yolk fillings. A few dates. Cut them.