1. Peeling

Divide the kneaded mooncake skins into the skins of each mooncake according to the weight specifications.

2. Divide the fillings

Weigh the fillings of mooncake varieties by quantity, and be familiar with all kinds of stuffing formulas and practices. Such as a single lotus seed paste, with an egg yolk in the middle; Double or triple yellow and lotus seed paste, lotus seed paste should be divided into two or three portions, each portion of lotus seed paste should be wrapped with an egg yolk, and then wrapped into cake blanks by two-in-one or three-in-one method. The five kinds of kernel fillings should be firm and smooth, but the fillings should not be squeezed for too long, otherwise it will leak oil and shell out. In the process of conversion, the type of each filler should be indicated. Because the biscuit is wrapped in the crust, it is easy to cause confusion if the stuffing cannot be identified.

3. Packing

Wrap the cake crust on the weighed cake blank respectively. When wrapping, the crust should be pressed evenly and the mouth should be smooth and even.

4. Casting

Put the wrapped cake blank into a wooden mold, and gently compact and flatten it by hand. Press the pressure evenly, so that the cake has sharp edges and clear patterns. Then take the cake to the edge of the chopping board and shoot the cake blank. Pay attention to the flatness of the cake shape when demoulding, and don't skew it.

5. Heating

Please spray water into the oven at 2~22℃, for example, if a hot cyclone oven at 298℃ is used (about 14 minutes). Bake the cake on the plate until the crust turns beige or slightly golden, then brush the egg paste on the cake surface and put it back in the oven until it is cooked.

6. Refrigeration and packaging.

after baking, moon cakes should be stored in a sealed and vented "cold room".