Cooking Steps

1. 

   Step1:. pour the conversion syrup and peanut oil into the egg beating basin. I use the Cantonese ready mixed moon cake powder. So there is no need to add Jianshui.

2. 

   Step2:It's very important to use a hand beater to emulsify peanut oil and syrup.

3. 

   Step3:Pour in half of the moon cake mix.

4. 

   Step4:Stir well. Cover with plastic wrap and let stand for 30 minutes.

5. 

   Step5:Continue to pour in the remaining premixed powder, knead into a ball, cover with plastic film and leave for more than 2.5 hours.

6. 

   Step6:Steam salted egg yolk for 15 minutes.

7. 

   Step7:Put the steamed salted egg yolk in the fresh-keeping bag.

8. 

   Step8:Use a rolling pin to roll and press into mud.

9. 

   Step9:In order to make the filling taste more delicate, go through a sieve.

10. 

    Step10:. put the eggs into the basin. One is a double yellow egg.

11. 

    Step11:. add sugar.

12. 

    Step12:Beat evenly with a hand beater.

13. 

    Step13:Add cream and milk.

14. 

    Step14:. mix well.

15. 

    Step15:Sift in the low gluten flour, corn starch and milk powder. Mix well.

16. 

    Step16:Sift the batter. The stuffing will taste more delicate. It's directly in the pot. I use the Maifanshi pot.

17. 

    Step17:Add butter and yolk. Stir constantly over low heat to avoid battering.

18. 

    Step18:Stir fry until creamy, wet and dry. Cool for later use.

19. 

    Step19:. divide the filling into 30g balls. Divide the dough into 20g balls. Press the skin thin and wrap the filling. The amount of the formula is just 16 50g. Slowly push it up with tiger mouth. Pinch tightly. Gently rub the round moon cake.

20. 

    Step20:Slowly push up with tiger's mouth. Squeeze tightly. Gently rub the circle.

21. 

    Step21:Put the wrapped moon cake into a 50g moon cake mold. Press it gently. The rudiment of the moon cake will be there.

22. 

    Step22:Preheat the oven 190 degrees in advance. Spray water on the moon cake before putting it into the oven to prevent the skin from cracking.

23. 

    Step23:Bake in the oven for 5 minutes to shape the moon cake. Take out and brush the moon cake with a thin layer of egg yolk water. It must be very thin. Don't be greedy. Bake in the oven for 15 minutes after brushing. Color the surface. (the temperature of each oven is different. Please make sure to adjust the time and temperature according to your own oven temper.

24. 

    Step24:Meimei's mooncakes are out of the oven. After they are cooled thoroughly, they are put into the refrigerator and sealed for cold storage. The shelf life is no more than 1 week.

25. 

    Step25:The finished product is in the state of unreturned oil. You can use the premixed powder to return oil for one day.