2. Sieve the medium gluten flour and milk powder into step 1, stir with a scraper until there is no dry powder, cover with plastic wrap, and wake up at room temperature for one hour.

3. Weigh the awakened skin and stuffing. Press the weighed crust flat, put in the stuffing with golden legs and five kernels, and slowly push the crust up with your right hand to wrap the stuffing and knead it round.

5. Put it into the mold to press out the pattern. Spray water. Preheat the oven, heat it at 200℃/bake it at KLOC-0/90℃ 15 minutes, and then take out the egg brushing liquid (mix one yolk and half egg white evenly).

6. Brush the egg mixture to dry for ten minutes, then bake for 15 minutes until the surface is golden. Cool and seal, and wait for two or three days for the moon cake to return oil before eating.