Cooking Steps

1. 

   Step1:Skin step: mix 94g of invert syrup and 32g of peanut oi

2. 

   Step2:Add 1g ~ 2G of Chencun Jian water to mix wel

3. 

   Step3:Sift 12g of high flour and 109G of low flour together. Mix well. Refrigerate overnight.

4. 

   Step4:Mix well with eggbeate

5. 

   Step5:1. Filling steps: wash salted duck eggs. Remove the yolk. Wash off the surface film. Bake for 10 minutes. 2. Weigh the yolk and stuffing together to 50g. Weigh up to 12 parts. Wrap the yolk with stuffing for each part. Rub the yolk into a round shape and put it in plac

6. 

   Step6:Cake skin Step-1. Take out the overnight cake skin. Weigh 15g each. Weigh 12 parts in total. Rub them into circles for standby. 2. Before the filling is wrapped in the pie crust, apply a little powder to make it not stick to the hand. Press the thumb of both hands on the center of the crust. Keep turning bigger and bigger (the middle of the crust is thin and both sides are thick). 3. Wrap the filling with the leather. Fit it a little. Keep rotating. Keep squeezing. At the bottom. 4. Adjust the thickness of the whole moon cake, rub it round and reserve i

7. 

   Step7:Pressing die 1. Sprinkle some low powder in the mold. Stick some low powder on the mooncake. Put it on the baking tray. Press with the mold. Release the spring first, and then slowly pull out the mold vertically. 2. Baking - making method of egg liquid - one yolk + one whole egg. Sieving 3. Baking for 5 minutes at 200 ℃ up and down. Baking in two plates. Brush the egg liquid before baking. Baking for 200 ℃ and 5 minutes in two plates respectively. After one time, adjust the oven temperature to 180 ℃. Put each plate into the oven. Bake for 5 minutes at a time. Take out. Brush the egg mixture. Wait for the other plate to bake before putting in. The whole process takes 40 minutes. The time is not fixed. Bake until golden.