120g moon cake, 240g high-gluten flour, 60g low-gluten flour, 4g improver, 12g milk powder, 30g eggs, 6g yeast (dry), 54g sugar, 150ml water, 6g salt and 80g butter.

Cooking steps:

1. Mash120g of moon cakes into a bowl, add 50g of melted butter and stir well to make bread stuffing.

2. Put 240 grams of high-gluten flour, 60 grams of low-gluten flour, 4 grams of improver (negligible), 12 grams of milk powder, 30 grams of whole eggs, 6 grams of yeast, 54 grams of sugar, 150 ml of water and 6 grams of salt into a bread machine and stir them into smooth dough for about 20 minutes.

3. Add 30 grams of softened butter and continue to knead for 20 minutes until the film can be pulled out, covered with plastic wrap and fermented at room temperature to 2.5 times the size.

4. Take out the fermented dough, exhaust, round and relax for 15 minutes.

5. Roll the loose dough into a rectangle, spread the bread stuffing evenly, roll it up, cut it into sections, put it in a paper mold, cover it with plastic wrap, and ferment the plastic to twice its size.

6. After fermentation, the surface is baked with egg liquid. Baking: (Time and temperature are for reference only, please refer to the temperature of your own oven) The oven is preheated in advance 10 minutes, 190 degrees, and the second floor 18-20 minutes.

Cooking skills:

If you don't have an oven at home and want to dispose of the leftover moon cakes, I suggest that you can make pancakes and buns with this filling. It has been some time since the Moon Cake Festival, and the leftover moon cakes at home will pass the shelf life, but no one cares at all. I thought about it and came up with the idea of making bread stuffing, and the effect was quite good. It is also very simple to make. Chang Di 30L, the new oven rewarded by the website, is just right. Before baking, try the temperature of the oven with an oven thermometer. It's just low, and the temperature difference with my beautiful 25L is about 40 degrees. The first plate of bread was made at 180 degrees, and the third layer was made for 20 minutes without coloring at all. The second set is adjusted to 190 degrees, and the second layer lasts for 20 minutes, which is just right, beautiful in color, full in appearance and soft in taste.