Cooking Steps

1. 

   Step1:I've tried medium gluten flour. But I don't know if it's the gluten problem or what. It's completely free of pattern. The skin is not smoot

2. 

   Step2:Crush the salted egg yolk for later use. Don't press the yolk into the stuffing very thin

3. 

   Step3:Weigh the stuffing materials. Put them into a bowl that can be heated in microwave oven. Mix them evenly. There is no dry powder particles. Put them into microwave oven for 30 seconds for the first time. At this time, the batter is still very thin. Stir them. Put them into microwave oven for 30 seconds. Take out the mixture. Repeat two or three times. The stuffing is ready

4. 

   Step4:The filling is probably like this. I used the amount of corn starch in the original formula to make it a little thin. So I increased it by 15g. The taste will not be affected. The filling is too thin. It's easy to bake and collapse

5. 

   Step5:It's better to use 1g less salt. It's OK to use a spoon flat

6. 

   Step6:Put the dinged stuffing aside to cool. Weigh the skin with all the materials and pour it into the bowl (the salted egg yolk used in the skin should be milled finer. It's better to pick out the hard heart), knead it up. Don't rub it hard. Knead it until there is no dry powder

7. 

   Step7:Knead the cold stuffing into a 28g ball. Put it in the refrigerator for standby. Put the skin in the bowl and cover the plastic film for half an hour to relax. Relaxation is very important. The dough just kneaded has poor ductility. After relaxation, it will be packed

8. 

   Step8:The wrapped moon cake ball. Use the mold to press out the pattern you like. But the pattern is better to choose a simpler and deeper mold. The pattern of baked moon cake will be a little unclear after baking. This is normal

9. 

   Step9:I think it's clearer to bake this pattern

10. 

    Step10:Preheat the oven 170 degrees up and down. Preheat the oven. Spray some water on the moon cake. Be careful not to brush the water. Spray some water at a height of 20cm away from the moon cake with a small spray pot. Prevent drying. In the original formula, it is 180 degrees above 200 degrees and below. My oven is not so advanced. I first tried it up and down 180 degrees. I felt that the pattern was not baked for a while. So it was changed to 170 degrees. It was baked for 7 minutes and then it was set. Brush the egg liquid. Brush the lines and bulges Don't brush the concave part. Brush the egg liquid and put it in the oven to bake for ten minutes. Bake until it's colore

11. 

    Step11:It can also be roasted in this flower shape. It's also very beautiful. Eat it while it's hot. Ski