Cooking Steps

1. 

   Step1:Divide the white lotus stuffing into 20g portions on averag

2. 

   Step2:Chocolate or egg yolk filling into flower mounting ba

3. 

   Step3:Use your fingers to press the middle of the white lotus paste filling. Pinch a small hol

4. 

   Step4:Put the flow center filling on the electronic scale. Squeeze the inner filling into the small hole. It's about 5g

5. 

   Step5:Close up and squeeze tightly. Round. Refrigerate for standb

6. 

   Step6:Milk peach mountain skin is divided into 20 grams and a small portion on average. The other 5 grams are matched with other peach mountain skin you like

7. 

   Step7:Take a small portion of taoshanpi, divide it into four parts, rub it into long strips, and place it as shown in the figure

8. 

   Step8:Twist into a twis

9. 

   Step9:Roll to cente

10. 

    Step10:Roundin

11. 

    Step11:Once again rub the growth ba

12. 

    Step12:Rolling. Roundin

13. 

    Step13:Laminate

14. 

    Step14:Drop i

15. 

    Step15:Use tiger's mouth to push upward. Close up and squeeze tightl

16. 

    Step16:Sprinkle a little flour in the moon cake mould. Pour out the surplus flou

17. 

    Step17:Put in the moon cake embry

18. 

    Step18:Press it out a little harde

19. 

    Step19:The second pattern is divided into four parts. Rub the strips and put them in S-shap

20. 

    Step20:Rubbing the growth ba

21. 

    Step21:Put in S shape agai

22. 

    Step22:Press to flak

23. 

    Step23:The pattern is a texture with obvious stripe

24. 

    Step24:Put the prepared moon cake embryo into the baking tra

25. 

    Step25:Preheat the oven to 160 degrees. Heat up and down the middle layer. The time is 12 minutes

26. 

    Step26:The mooncakes are cooled and sealed for preservation. Generally, the oil return time of taoshanpi is 12 days

27. 

    Step27:Finished product drawin

28. 

    Step28:Finished product drawin