Cooking Steps

1. 

   Step1:Prepare the material for the pastr

2. 

   Step2:Sift high gluten flour and low gluten flour and put them into the bread machin

3. 

   Step3:After the butter and flour are stirred evenly, slowly pour in the salted water and stir evenl

4. 

   Step4:Stir evenly. Don't over stir to avoid gluten. Then take out the dough and seal it with plastic wrap and refrigerate for 1 hour

5. 

   Step5:The butter is sealed with a large plastic wrap and rolled flat with a rolling pi

6. 

   Step6:Take out the loose dough. Use a rolling pin to roll it flat

7. 

   Step7:Then put the butter into the rolled doug

8. 

   Step8:Diagonal sealing. Shapin

9. 

   Step9:Roll the dough upside down. Roll the dough 1 / 3 of the way. Use gentle force

10. 

    Step10:Double end

11. 

    Step11:Seal it with plastic wrap and refrigerate for half an hour to relax. Then take it out and roll it out in the same way and refrigerate it in the refrigerator. Three times in total. The pastry is finished

12. 

    Step12:Prepare the filling material

13. 

    Step13:Add the white granulated sugar into the egg mixture twice and stir evenl

14. 

    Step14:Pour in pure milk and butter and mix wel

15. 

    Step15:Add the custard powder. Add the flour into the egg mixture twice. Mix it evenly with a scraper

16. 

    Step16:Then pour the evenly stirred cream into the non stick pot and stir fry until done. Stir continuously with a spatula

17. 

    Step17:Divide the cream into 8 equal part

18. 

    Step18:Take out the prepared pastry from the refrigerator and roll it into a rectangl

19. 

    Step19:Cut it into long strips with a ruler and hob. Then roll it u

20. 

    Step20:Then press the rolled crust vertically with a rolling pin, wrap it into the filling, and seal the mouth

21. 

    Step21:After preheating, put the wrapped mooncakes in the middle layer of the oven and bake at 220 ℃ for 40 minutes (the temperature and time of the oven shall be determined by the individual oven

22. 

    Step22:Don