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

Split stuffing

According to the quantity, you should 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 stuffing of five kinds of kernels should be firm and smooth, but the stuffing should not be squeezed for too long, otherwise it will leak oil and shell. In the process of conversion, the type of each filler should be indicated. Because cookies are wrapped in the crust, it is easy to cause confusion if the stuffing cannot be identified.

Step 3: Filling.

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

cast

Put the wrapped cake blank into a wooden mold, gently compact it by hand and flatten it. Press the pressure evenly to make the edge of the cake sharp and the pattern clear. 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.

heat

Please spray water into an oven at 200~220℃, for example, you use a hot cyclone oven at 298℃ (about 14 minutes). Bake the cake on a plate until the crust turns beige or slightly golden, then brush the egg paste on the surface of the cake and bake it in the oven until it is cooked.

6. Refrigeration and packaging.

Moon cakes should be stored in a sealed and ventilated "cold room" after baking.