1, Cantonese-style mooncake skin: Beat 70g of invert syrup, 25g of peanut oil and 2g of water, add 100g of medium-gluten flour, mix well to form a dough, wrap it with plastic wrap, and relax at room temperature for 2 hours.

2. Absorb the moisture on the surface of beef tenderloin with kitchen paper, remove fascia, cut it to a thickness of 4.5 cm for later use, tie a rope around it and fix it. Sprinkle 1/8 spoons of salt and 4 turns of black pepper on the surface, pour 1 spoonful of peanut oil (I use an oil spray pot here) and marinate for 30 minutes.

3. Preheat on medium-high fire, pour half a spoonful of peanut oil into the pot, add the beef tenderloin, fry until it is golden around (fried on each side 1 min), turn off the fire and take it out for later use, and keep the oil in the pot. Brush the fried steak with a layer of yellow mustard sauce and cool it for later use.

4. Press the finger-wide raw foie gras into a circle with a steel ring with a diameter of 9cm, dip the surface with starch, fry both sides for 10 second, and take it out for later use.

5. Chop 100g white onion, 2 cloves garlic, 1 segment rosemary and 1 steak mushroom respectively. Steak mushroom sauce: turn on medium-high heat, add chopped onion and garlic to the oil left in the pot in step 3, stir-fry until the onion becomes transparent, add chopped steak mushroom, chopped rosemary, 1/4 tablespoons of salt and 1/4 tablespoons of black pepper, stir-fry until the smell of wine evaporates, and finally add 1 spoonful of red wine and half a spoonful of black vinegar.

6. Steak stuffing: spread a layer of plastic wrap on the table, then spread 3 pieces of Parma ham, then stack 2 spoonfuls of steak mushroom sauce, 1 piece of foie gras, steak and 2 spoonfuls of steak mushroom sauce in turn, then cover 3 pieces of Parma ham, wrap it tightly with plastic wrap, put it in the refrigerator and refrigerate for 30 minutes to set.

7. Prepare the paper pastry, and press out a number of round pastry with a steel ring with a diameter of 10cm for later use. An efficient method is to spray a little water on the surface of the paper crust and press it with a steel ring after folding it.

8. Spread another layer of plastic wrap on the table, take Cantonese-style moon cake dough, spread paper pastry and steak stuffing, wrap it tightly, put it in the mold and gently press it to shape, then take it out on the panel, press out the peripheral patterns with a triangular plate, and put it in the refrigerator for 30 minutes to shape.

9. When the oven temperature reaches 180 degrees, put the moon cakes in and bake them for 5 minutes before taking them out. After the moon cake is cooled, brush the egg yolk liquid on the surface and bake it for 20 minutes. Let it stand in the oven for 10 minute and then take it out. After the beef is cooled to 75 degrees, you can enjoy it.