Cooking Steps

1. 

   Step1:Food preparatio

2. 

   Step2:Take a cooking basin, mix all the ingredients of the cream filling, and stir to a smooth and particle free stat

3. 

   Step3:Put the batter into the Fang Tai steamer. 100 degrees. Steam for 20 minute

4. 

   Step4:Take it out every 8 minutes and stir it with chopsticks. Take it out after steaming. Cool it to room temperature. Cover with plastic wrap and refrigerate it for half an hour. Make the cream filling slightly solidified

5. 

   Step5:Take another cooking basin, mix all the materials of the dough, and knead them into smooth dough; cover the dough with plastic film and put it in the refrigerator for cold storage; divide the dough into small parts of 25g, round it, and cover with plastic film

6. 

   Step6:Take out the frozen cream stuffing. Divide the cream stuffing into small parts of 30g, rub them into circles, cover with fresh-keeping film for standby, press the dough into a flat shape and wrap them into cream stuffing

7. 

   Step7:Use tiger's mouth to slowly close the dough. Rub it into a cylinder; put the dough into the moon cake mold. Press out the pattern gently

8. 

   Step8:Brush a layer of yolk liquid (one yolk + 8g egg white + 15g water) on the moon cake; put it into the preheated oven with temperature of 200 degrees, middle layer, up and down fire mode. Bake for 13 minutes