Cooking Steps

1. 

   Step1:Transform syrup (140gram), water (4gram), peanut oil (50gram) and mix well. Then pour in flour and mix well.

2. 

   Step2:The film on the bag will relax at room temperature for more than 2 hours.

3. 

   Step3:Add 60 gram of sugar, 60 gram of milk and 40 gram of cream to the egg and mix well.

4. 

   Step4:Medium gluten flour (200gram), Chengfen (25gram) and milk powder (20gram) are mixed, sifted and stirred evenly, and butter (30gram) is added.

5. 

   Step5:Boil the water. Stir the mixed paste away from the water. Keep stirring with the scraper to avoid large lumps. Stir until it is formed. Beat the egg basin away from the pot. Cover the plastic film and cool it before use.

6. 

   Step6:Salted egg yolk (1) is wrapped in cream filling. It weighs 75g in total.

7. 

   Step7:The crust is 50g. Flatten it in your hand. Put on the stuffing. Use tiger mouth to carefully push up the dough. Finish the mouth. There should be no gap. And rub it round.

8. 

   Step8:Roll the mooncake into a circle. Throw it into the cornstarch and roll it.

9. 

   Step9:Moon cake pressing mold. Brush on the egg liquid. Mix the yolk water. Add 1 / 4 egg yolk and 15 grams of water to an egg yolk. Oven 200 ℃ for 20 minutes.