2. Eggs, granulated sugar, milk, light cream, butter, custard powder, milk powder, corn starch, salted egg yolks, mooncake crust, peanut oil, medium gluten flour, water.

3. First of all, to do the cream filling, two eggs about 100 grams of egg white with 80 grams of sugar beaten with 60 grams of milk, 50 grams of light cream stirred evenly.

4. Add 30 grams of milk powder, 45 grams of cornstarch, 20 grams of custard powder.

5. Use hand pump to stir evenly.

6. Add 40 grams of softened butter, put it in the microwave oven on high heat and ding for a minute, take it out and stir once more and ding for another minute, then take it out and stir again, and ding for a third time for another 30 seconds.

7. Add the chopped salted egg yolk and mix well into a creamy filling, put aside to cool, if you do not eat it first, you can wrap it in plastic wrap and put it in the refrigerator to save.

8. Knead the flour into a dough, kneaded dough rest for more than 1 hour.

9. Divide the crust into 15 grams and the filling into 35 grams.

10. The crust is flattened in your hand and wrapped with the filling.

11. Roll out a thin layer of flour, put it into a mooncake mold, and press down to carve out the shape.

12. Put the tray in the fryer and spray with water.

13. Place in air fryer.

14. Allow the mooncakes to set for 3 minutes.

15. Remove the mooncakes from the air fryer, brush them with egg yolk mixture and place them in the air fryer again for 7 minutes.

16. 4 minutes and then color, 7 minutes perfect out of the oven, cool and save the oil back to eat later.