The Mid-Autumn Festival is just around the corner. The annual festival of eating moon cakes is inseparable from all kinds of stuffed moon cakes, such as Su Shi's moon cakes, Cantonese moon cakes and traditional old moon cakes, which can bring our family reunion, eat moon cakes and enjoy the moon. The mooncake shared today is thin and stuffed. Take a bite and savor it carefully. It is rich in milk flavor and salty with salted eggs. It is not oily or greasy. It is best to eat it for 2 days in the air, so as to perfectly taste the mooncake in the Mid-Autumn Festival. The whole family likes it very much.

You might as well try this mooncake if you like it!

Ingredients: 200g of common flour, 0/50g of xylitol sugar paste/kloc-,60g of peanut oil and 5g of water.

Milk yellow stuffing materials: 8 salted egg yolks, 0/00g milk/kloc, 80g cream, 3 eggs, 80g low-gluten flour, appropriate amount of corn starch, 90g fine sugar, 45g milk powder and 50g butter.

Production steps:

1, prepare all materials. Firstly, the scooped water, xylitol syrup and peanut oil are poured together and stirred evenly.

2. Pour in Tutong flour, mix with a scraper until there is no dry flour, put it in a fresh-keeping bag and relax for more than 2 hours.

3. Brush the salted egg yolk with white wine, bake it in the oven for 15 minutes, then put it in a bag and press it into mud with a rolling pin.

4. Beat the eggs into a pot, add fine sugar, stir well with an egg beater, then pour in cream and milk, stir well, and then add low-gluten flour and milk powder.

5. Stir well with an egg beater until there is no dry powder.