1. Guangdong-style creamy yellow stuffing

Ingredients: 3 eggs, 13g milk, 6 g sugar, 6g butter and 6g ground flour;

Steps:

1. Beat the eggs with sugar and mix well with milk.

2. sift the wheat flour, pour in the egg liquid, and stir for a few times. Stir well and sieve, add softened butter and stir and absorb.

3. Steam for 2 minutes and stir every five minutes. Let the dough cool out of the pan and knead it for about 2 minutes. The texture is better.

4. finally, wrap the stuffing in a leather bag and press out your favorite mold with a mold.

2. Wuren moon cake

Ingredients: melon seeds 1g, shredded orange cakes 5g, shredded pineapple 4g, peanuts 65g, black sesame seeds 3g, pine nuts 3g, walnuts 1g, sugar 7g, vegetable oil 3ml, white wine 1g, water 8g and cooked glutinous rice 12g

Steps:

1. Pour melon seeds.

2. Boil the pan dry, heat it, pour in glutinous rice and stir-fry until it turns yellow, and it tastes tasteless.

3. Chop the larger materials and pour them into the basin, then add 7g of white sugar, 3ml of vegetable oil, 1g of white wine and 8g of water and mix well.

4. Pour the cooked glutinous rice in several times until the stuffing can be kneaded into a ball and the hardness is moderate.

5. finally, wrap the skin and press out the moon cake shape you like with the mold.

3. White lotus paste stuffing

Ingredients: 12g fine sugar, 8g vegetable oil, 15g dried lotus seeds and 1/2 teaspoon salt;

Steps:

1. Soak the dried lotus seeds in clear water for 6-8 hours, break each of the soaked lotus seeds for inspection, and remove the lotus core

2. Pour the lotus seeds into a saucepan, add water until the lotus seeds are soaked, and simmer for about 2 hours on low heat until the lotus seeds are completely soft

3. Pour the soup into a blender and beat them into fine lotus paste < Each time, wait until the oil is completely absorbed by the lotus seed paste, then add the next time, pour in the salt and fine sugar, and stir until the sugar melts

5. Continue to stir fry until the water in the lotus seed paste is basically evaporated and connected into a whole piece, and then serve out.

4. red bean paste

Ingredients: 6g of adzuki bean, 35g of sugar, 25g of corn oil, 5g of honey and 45g of sweet osmanthus

Practice steps:

1. Wash adzuki bean and add water to soften it. Beat with a cooking machine, not too fine, and sieve to remove the bean shells, leaving the bean paste.

2. Take about two tablespoons of oil in the formula, and mix flour and cornstarch evenly to form a paste for later use.

3. put 1/3 of the oil in the pot, add the red bean paste and fry until dry. Add white sugar and flower sugar and fry until dry.

4. Add the remaining oil in stages, stir-fry while adding until the bean paste absorbs the oil before adding the next time.

5. Finally, add the batter made of honey, cornmeal and corn oil, and stir-fry on low heat until it doesn't stick to the pan.