Cooking Steps

1. 

   Step1:Prepare the basin. Mix syrup, water and corn oi

2. 

   Step2:After weighing, the moon cake powder is sifted. It is sifted into the newly mixed material. Because it is sticky, it is a little hard to stir

3. 

   Step3:After the dough is reconstituted, cover the edge of the basin with plastic wrap. Wake up for 1 hour. Cut the yolk in hal

4. 

   Step4:According to the principle of 2-3 mass ratio of dough and filling, the dough of each moon cake weighs 18G, and the egg yolk A kind of Lotus paste filling = 27g. Well distribute

5. 

   Step5:Sticky rice flour is anti sticky. Put a little on the panel. Roll out the dough. It's like a bun. The lotus paste is wrapped with egg yolk. Put it in the middle of the dough and wrap it.

6. 

   Step6:Wrap some rice flour on the surface of the dough in front of the pressing die. Choose the cake die according to your preferenc

7. 

   Step7:Preheat the oven at 200 degrees. Place the baking tray in the middle layer for 20 minutes. Bake for 5 minutes. Top with egg white. Return to oven.

8. 

   Step8:There's no yol

9. 

   Step9:This step is added temporarily. Pure crushing is done for convenience later. There is a temporary guest at home. He loves Wuren stuffing best. He goes to the supermarket and buys ingredients. He learns Jun's recipe and makes a little change. Materials - walnut kernel - 40g, melon seed kernel - 40g, cashew fruit 40g, white sesame 40g, almond - 60g, peanut kernel 30g, sugar 70g, boiled water 80g, high liquor 10g, corn oil 30ml, cooked glutinous rice 115g. 1. Stir fry all kinds of dried nuts. Use a rolling pin to roll up all kinds of dried nuts except the melon seeds (do not crush too much. The effect is not good). Pour them into the basin and mix them. 2. Mix other ingredients except glutinous rice flour. Finally add the cooked glutinous rice flour. Mix well. Cover with plastic film and let stand for 30 minutes. Five kernel stuffing is ready.