Cooking Steps

1. 

   Step1:Put all the powder and liquid together. Then put in the softened butte

2. 

   Step2:Stir until it melts smoothly. It doesn't matter if there's a little butter and a little pimple. It will melt when steamed

3. 

   Step3:Steam the water over medium and low heat for about 30 minutes. Stir it every six or seven minutes. Mix it evenly. At last, it's just like this. It doesn't matter if there's a little oil coming out when it's cool. It will be absorbed.

4. 

   Step4:Refrigerate at room temperature and knead into a ball of about 30g. The filling will harden. It's hard to squeeze. It needs a little bit of force. If the temperature is high, it's better to put it back into the refrigerator for refrigeratio

5. 

   Step5:Let's make the crust when we refrigerate the stuffing. Put all the materials together and knead them into smooth doug

6. 

   Step6:If the dough is soft, refrigerate it

7. 

   Step7:Then knead it into about 25 dough. Refrigerate it if the room temperature is high

8. 

   Step8:Fang Zi said that the dough should be rolled out. The middle is thin and both sides are thick. Then he pushed, wrapped and sealed with the filling. But I don't know. It's so convenient. In fact, it's not ba

9. 

   Step9:It's better to refrigerate the moon cakes and then apply a thin layer of yolk liquid. Bake them at 200 ℃ for 10 minutes. Then apply a thin layer of yolk liquid. Bake the tube for two minutes and color i

10. 

    Step10:It is normal for the finished product to lighten the patter