By pressing in, rotating the handle can replace the flower piece, the specific process is as follows:

1, rotate the handle, the flower piece and the mold of the buckle in the red circle in the state, you can remove the original by the flower piece.

2, press the handle, spring to the end.

3, take out the new flower piece, pay attention to the flower piece on the raised snap to correspond with the mold on the hollow snap.

4.Put the new flower piece into the mold.

5, release the handle, the new flower piece into the mold, note that at this time, the flower piece did not snap tightly.

6, rotate the handle, let the flower piece snap snap, you can complete the replacement.

Extended information:

Mooncake molds, a tool for making mooncakes, can be traced back to the Song Dynasty. However, most mooncake molds handed down to the present day are from the Ming and Qing dynasties and the Republic of China. In the old days, almost every family made their own mooncakes during the Mid-Autumn Festival, and the cake molds were mostly homemade. Now, with the development of science and technology, we have plastic mooncake molds, so we don't have to make our own molds, and we can buy molds with a wide variety of patterns, which greatly facilitates our life.

Cantonese moon cake production method:

1, the oil, transformed syrup, alkaline water and salt in a container, microwave heating dozens of seconds, and so the syrup becomes thin. Sift in the flour and mix well with a rubber knife. Cover with plastic wrap and leave at room temperature for four hours or more.

2. Prepare the filling, divide into equal portions and roll into small balls.

3. Divide the mooncake crust: Divide the crust into equal portions of 15 grams each.

4. Wrap the mooncake: Place a portion of the mooncake crust in the palm of your hand, flatten it with both hands, and place a portion of the mooncake filling inside. One hand gently push the moon cake filling, the other hand gently push the moon cake skin, so that the moon cake skin slowly unfolded, until the moon cake filling all wrapped up.

5. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour. Lightly dust the skin of the wrapped mooncake with dry flour as well. Place the mooncake ball into the model and gently flatten it with even force. Tap it on the top and bottom to release it from the mold easily. Do all the mooncakes in turn.

6. Preheat the oven. Lightly spray the top of the mooncakes with water and bake in the top layer of the oven for five minutes. Remove from the oven and brush with egg yolk mixture. Bake the mooncakes in the oven for another seven minutes, remove and brush again with the egg yolk mixture, and bake for another five minutes, or until the color is to your liking. The last time in the oven, you can use only the top heat for faster coloring.

7, take out the baked moon cakes, put them on a rack to cool completely, and then put them in an airtight container for two to three days to make them return to the oil, and then you can serve them.

Source: Baidu Encyclopedia - Mooncake Mold

Baidu Encyclopedia - Cantonese Mooncake