Cooking Steps

1. 

   Step1:Soak the egg yolk in cooking wine for half an hour to remove the fishy smell.

2. 

   Step2:Add water to sugar free invert syrup and stir well. Then add peanut oil. Stir until it turns a little white. Be sure to stir well

3. 

   Step3:Add flour. Mix wel

4. 

   Step4:Put it into the bag and seal the waking surface for 12 hours. It can also be sealed and put into the refrigerator for several hours.

5. 

   Step5:One filling in 23

6. 

   Step6:Put the yolk in the oven and bake at 175 ℃ for 5 minutes until it is out of the sand.

7. 

   Step7:The stuffing is wrapped in yol

8. 

   Step8:24 plastic wrap for standb

9. 

   Step9:The awakened skin is divided into 15g and covered with plastic wrap for standb

10. 

    Step10:The skin is packed with egg yol

11. 

    Step11:Roll in cornstarc

12. 

    Step12:Press the moon cake mold three time

13. 

    Step13:Preheat the oven at 180 degrees. Spray water before baking to prevent cracking. Bake the mooncake at 180 degrees in the middle layer for 8 minutes.

14. 

    Step14:Take out the egg yolk water. Thin one layer. Put it back to the oven 180 degrees and bake for 15 minutes. Adjust the temperature according to your own oven.

15. 

    Step15:The cold moon cake is hard after it is put out of the oven. It needs to be sealed for 23 days before it is wet, soft and delicious.

16. 

    Step16:Remember to keep it seale

17. 

    Step17:Oil retur

18. 

    Step18:Finished produc

19. 

    Step19:Finished moon cak

20. 

    Step20:Happy Mid Autumn Festiva