1. Egg yolk mooncakes

Ingredients

100g all-purpose flour, 70g invert syrup, 29g corn oil, 2g water, 200g bean paste filling , 10 salted egg yolks.

Method

1. Mix ginseng water, converted syrup and corn oil.

2. Add all-purpose flour and stir evenly.

3. Use a spatula to knead into a smooth dough and place it in a plastic bag to rest for 2 hours.

4. Spray a small amount of white wine on the salted egg yolk and bake in the oven at 170 degrees for five minutes.

5. Weigh the egg yolks and bean paste, ensuring that each egg yolk plus bean paste is 30 grams.

6. Wrap the filling, put the egg yolk in the middle, and close the tiger's mouth upward.

7. Divide the dough into 20g pieces and wrap the crust and filling.

8. Apply a little powder to the surface and put it into the mooncake mold and press it.

9. While pressing, preheat the oven to 200 degrees and spray a little water on the surface of the mooncake.

10. Put it in the oven and bake for five minutes.

11. Brush the surface with egg liquid and egg yolk water (egg yolk: water 1:4). When brushing, scrape the brush before brushing.

12. Bake in the oven for ten minutes again, cool and bag until the oil returns.

2. Cantonese-style milky mooncakes

Ingredients

230g low-gluten flour, 135g conversion syrup, 30g milk powder, 3g water, 65g peanut oil, 22 egg yolks Each, 5g of red yeast rice powder, 700g of bean paste.

Method

1. Add the soybean water to the syrup and mix evenly.

2. Add peanut oil to the syrup and continue mixing until no peanut oil can be seen floating on top of the syrup.

3. Add flour and milk powder.

4. Use a spatula to press into a ball. After pressing into a ball, add an appropriate amount of red yeast powder. What makes the mooncakes more beautiful is the addition of red yeast powder. The color depth can be adjusted by yourself.

5. Pack it in a fresh-keeping bag and put it in the refrigerator to rest for 2-3 hours.

6. During the process of rising the noodles, you can prepare the filling part. Weigh out 43 grams of lotus paste and egg yolk, press it into slices, and wrap the egg yolk.

7. Wrap all the fillings and cover with plastic wrap and set aside. Weigh out the risen mooncake skin and set aside.

8. Press the mooncake skin open, flatten the mooncake skin, put the filling on the cake skin, use the tiger's mouth to close the mooncake skin and make it round.

9. Roll the mooncake in the flour once, take out the mooncake and pat off the excess flour on the surface. Install the flower pieces in the mold, add a little flour, roll it once, and then knock out the flour. Put the mooncakes into the mold and press the pattern with skill and not with full force.

10. The pattern you press out easily is very clear and beautiful. If the pie crust is oily enough, you can put it directly into the preheated oven. If the pie crust is a little dry before putting it in the oven, then Just use a watering can to spray a little water on it. You don’t need to spray water when making this recipe.

11. Bake in the preheated oven at 170 degrees for 20 minutes.

12. When baking until it looks like it is about to color, lower the temperature to 150 degrees, so that it will not color, and the color of the crust will not look good.

3. Fenglu Cantonese-style bean paste mooncakes

Ingredients

140 grams of inverted syrup, 200 grams of all-purpose flour, 50 grams of peanut oil, and 4 grams of water.

Method

1. Invert syrup is needed to make mooncakes. I usually boil the syrup a year in advance. The longer it is left, the better the effect. Generally, after the syrup is boiled, it will be at least Use it again in a week.

Making the syrup is very simple. Two pounds of white sugar and one pound of water. Squeeze out the water from three fresh lemons. Put the sugar and water into a pot and melt. Add lemon juice. After boiling, do not stir. Continue to simmer on low heat for 45 minutes. Just like honey.

2. Add peanut oil and water to the inverted syrup. For the water, use 1 gram of edible baking soda and 4 grams of water.

3. Mix evenly with a hand whisk and pour in the flour. Our Chinese snacks use ordinary all-purpose flour, which is what we often use to make steamed buns.

4. Use a spatula to stir evenly, hold it into a ball, cover with plastic wrap, and refrigerate for 3 hours.

5. Take out the refrigerated dough and distribute the skin and filling in a ratio of 3:7 according to the size of your mooncake mold. If the dough is sticky, pat a little cornstarch onto your hands.

6. Take a piece of dough, knead it into a flat sheet with your hands, wrap the bean paste, and use the palm of your hand to slowly form a ball.

7. Dip the dough into a layer of cornstarch, put the cornstarch-coated dough into the mold, and push it out slowly.

8. Cover the baking sheet with a layer of oil paper or oilcloth to prevent sticking. Preheat the oven to 180 degrees. Spray a layer of water on the mooncakes with a spray bottle, then put them into the oven and bake them at 170 degrees for five minutes to set. .

9. Take out the shaped mooncakes and lightly and quickly brush with a layer of egg yolk water. The ratio of egg yolk to water is about one egg yolk to 6 parts milk. Then bake at 180 degrees for another 7 minutes. If you are not satisfied with the coloring, you can turn off the heat and simmer for a while before taking it out. Do not leave, and pay attention to the coloring status.

10. The mooncakes should be sealed and stored at room temperature after being baked. They will become shiny and delicious after a day or two of oil recovery. However, I do like to eat freshly baked mooncakes. The crispy skin is particularly delicious.

4. Cantonese-style brown sugar, date and bean paste mooncakes

Ingredients

300g medium flour, 5g alkaline water, 210g inverted syrup, 16 salted egg yolks, 70g peanut oil, 1200g of brown sugar, jujube and bean paste, a little high-quality white wine, and 1 egg liquid.

Method

1. Place the salted egg yolk on a baking sheet, spray it with high-strength white wine, and bake in the oven for 8 minutes. Set the temperature to 180 degrees in the middle of the upper and lower fire. Please refer to the temperature and time. Make appropriate adjustments according to the characteristics of your oven and then take it out to cool.

2. Pour the inverted syrup into a basin, add peanut oil and alkaline water and stir until emulsified.

3. Pour in medium-sized flour and stir slightly with a spatula. Put on disposable gloves and knead evenly. Cover with plastic wrap and leave at room temperature for 40 minutes.

4. Weigh the salted egg yolk and red bean paste together to 88g as the filling, and wrap the salted egg yolk into the red bean paste.

5. After wrapping the red bean paste with salted egg yolk, divide the crust into 16 pieces, each weighing 37g. The pie crust and fillings are 37:88 to 125g. Put on disposable gloves and flatten the pie crust into a ball and slowly wrap it up.

6. After everything is wrapped, sprinkle a little hand flour on the mooncake dough, and turn it over slightly to coat it with a little flour to make it non-stick.

7. Select the pattern according to your preference, put the dough into the mold and press it.

8. Preheat the oven to 190 degrees in advance, and bake on the middle layer for 8 minutes. Take it out, brush with egg wash, and bake for another 20 minutes. Please adjust the time and temperature appropriately according to the characteristics of your oven.

9. Do not handle the freshly baked mooncakes immediately, as this may damage their shape. Wait until they cool slightly before transferring them, then the delicious mooncakes will be ready.

10. After the mooncakes are baked, it is best to seal them and store them to drain the oil. It can be more delicious.

5. Ham and five-nut mooncakes

Ingredients

120g all-purpose flour, 85g inverted syrup, 30g salad oil, 8g milk powder, 3 g water grams, 100 grams of ham, 50 grams of fat, 80 grams of melon kernels, 50 grams of peanut kernels, 50 grams of walnut kernels, 20 grams of white sesame seeds, 20 grams of black sesame seeds, 50 grams of candied winter melon, 30 grams of orange cake, 110 grams of cake powder , 40g white sugar, 25ml salad oil, 2ml sesame oil, 1g allspice, 1g salt.

Method

1. Preparation of moon cake fillings: roast peanut kernels, walnut kernels, melon kernels, and black and white sesame seeds separately, chop ham, and cut sugared winter melon and orange cakes separately. ;

2. Put all the ingredients into a large plate, add salad oil, sesame oil, five-spice powder, salt, and white sugar and mix well;

3. Add cake powder and appropriate amount of water. Mix the five kernels until they can form a ball, and let them sit for a while; add an appropriate amount of water, not too much, and the mixture can be kneaded into a ball.

4. Preparation of mooncake skin: Brush all-purpose flour and milk powder, mix well with soy water, invert syrup, and salad oil;

5. Add the brushed flour to the Mix well in a liquid bowl, knead into a smooth dough, and let it sit for 1 hour;

6. Divide the five-nut filling into 35g small balls, and divide the mooncake skin into 15g small balls;

7. Flatten the mooncake skin with your hands, add five-nut filling, wrap the filling, and knead it into a smooth round;

8. Place the mooncake mold into the mooncake mold, spray the prepared mooncake embryo with A layer of water;

9. Preheat the oven to 190 degrees for 20 minutes. Bake for 5 minutes, take out and apply a layer of egg liquid, put it in and bake for 15 minutes.

10. Let the baked mooncakes cool, put them in a mooncake box, seal them and wait for 3-5 days for the oil to return and then they will be delicious.

6. Cantonese-style lemon five-nut mooncake

Ingredients

120g all-purpose flour, 5g milk powder, 90g invert syrup, 2g water, mixed 30 grams of oil and 380 grams of lemon five-nut filling.

Method

1. Preparation of lemon five-nut filling: fried, peeled and chopped peanut kernels, sunflower seed kernels, pumpkin seed kernels, white sesame seeds, black sesame seeds, glutinous rice flour , stir-fry separately, chop the sugar-coated winter melon, shred the bacon and stir-fry until fragrant, the ice meat is fat meat cut into cubes, marinate with white sugar and white wine for two days.

2. Mix all the ingredients for the lemon five-nut filling and mix well. Add the glutinous rice flour and water slowly according to the mixing situation, and knead it into a ball. So divide the filling into 12 equal parts and knead into small balls. The lemon nut filling is ready.

3. Preparation of mooncake skin: Add inverted syrup, add in water and mix well, then add blending oil and mix well.

4. Mix all-purpose flour and milk powder, sift and pour into the mixed syrup. Stir evenly and knead it with your hands until smooth. Let it sit for 1 hour to wake up the dough.

5. Knead the risen dough into a ball of 20 grams each. This is the mooncake skin.

6. Take a small ball of mooncake skin and press it in the palm of your hand, then add the lemon five-nut filling and wrap it up.

7. Sprinkle some cake powder evenly into the mooncake mold. The cake powder is fried glutinous rice flour, then add the kneaded mooncake balls and press out the mooncake mold.

8. Place a layer of silicone paper on the baking sheet, put in the prepared mooncake embryos, spray some after setting, use a water spray bottle, press and spray water mist, there should be no water droplets.

9. Midea steam oven S3-L251E, press the "Function" button 7 times, select the preheating function, press the "Temperature/Time" button, and rotate the knob to adjust the preheating temperature to 170 degrees. Press "Start/OK" to start preheating, which will take about 2-3 minutes. There will be prompts for preheating.

10. After the oven is preheated, press the "Function" button, select the upper tube or lower tube function, and directly rotate the knob to adjust the cooking time.

Press the "Temperature/Time" button once to adjust the temperature of the upper tube to 170 degrees. Press the "Temperature/Time" button twice to adjust the temperature of the lower tube to 170 degrees. Press the "Temperature/Time" button 3 times to adjust the cooking time to 22 minute. Place the baking sheet into the second layer of the oven, take it out after baking, let it cool, and store it in a sealed container. It will become more delicious after the oil has returned for 2-3 days.

7. Black sesame Cantonese-style mooncakes

Ingredients

160g all-purpose flour, 115g invert syrup, 50g peanut oil, 4g water, 480g low-sugar black sesame filling, 12 salted duck egg yolks and appropriate amount of egg yolk liquid.

Method

1. After thawing the frozen salted duck egg yolk, soak it in cooking oil one night in advance.

2. Take out the salted duck egg yolk the next day, bake in the oven at 180°C for about 5 minutes, take it out as soon as you see oil coming out of the egg yolk.

3. Next, process the mooncake skin. Mix the syrup, peanut oil, and water with a manual egg beater until evenly mixed.

4. Add flour and mix evenly with a spatula until dry flour is no longer visible. Wrap the dough in plastic wrap and let it rest for 2 hours.

5. Divide the loose pie crust into 23g pieces, round and set aside.

6. Divide the black sesame filling into 40g pieces, wrap in salted duck egg yolk, then wrap the filling in the pie crust, roll into a round shape and set aside.

7. Take out the mooncake mold (75g HelloKitty model) and insert the flower pieces. Brush a thin layer of oil around the flower pieces and mold. Place the mooncake dough into the mooncake mold, transfer to the baking sheet, and print out patterns. (When pressing the mooncakes, you can start to preheat the oven, with the upper and lower heat at 200°C).

8. Put all the printed mooncakes and baking sheets into the preheated Dongling oven, with the upper and lower heat at 190°C. Bake the middle layer for 5 minutes to allow the mooncake pattern to set.

9. Take out the mooncakes, brush the surface with a thin layer of egg yolk liquid, continue to put it into the oven, raise the heat to 170℃, lower the heat to 160℃ for the middle layer, and bake for 15 minutes.

10. Let the prepared mooncakes cool and then seal them. You can eat them only after the oil has been reoiled the next day!

8. Invincible Wuren Mooncake

Ingredients

160g all-purpose flour, 115g inverted syrup, 45g peanut oil, 4g water, 4g custard powder, cooked walnuts 100g kernels, 100g ripe cashew nuts, 100g ripe almond kernels, 100g red peanuts, 100g ripe watermelon seed kernels, 60g ripe sunflower seed kernels, 60g ripe pumpkin seed kernels, 60g ripe pine nut kernels, 30g cooked black sesame seeds, 30g cooked white sesame seeds, 60g orange peel, 60g cranberry, 60g dried mango, 50g green raisins, 50g wolfberry, 50g black currant, 50g dried pineapple, 30g dried kiwi, 120g peanut oil, 75g fine sugar, 65g honey, 40g maltose, strong-flavor liquor 10g, cold boiled water ±150g, 200g glutinous rice flour, 100g low-gluten flour, a little egg yolk liquid (1 egg yolk with 1/4 egg white, add a small amount of water, mix well and filter before use).

Method

1. Bake the red-skinned peanuts in the oven at 150 degrees for about 20 minutes, cool slightly and then rub off the skin.

2. The nuts used are all roasted in advance. Except for the almonds, cut them into small pieces with a knife. All other dried nuts are wrapped in oil paper or in a fresh-keeping bag, and slightly crushed with a rolling pin.

3. Cut the dried fruits into small pieces, cut the dried mango and dried kiwi into strips, and mix evenly.

4. Put all the processed nuts and dried fruits into a large basin and mix evenly.

5. Mix the glutinous rice flour and low-gluten flour in advance and put them into the pot. Stir-fry over medium and low heat until they are slightly yellow, spread them out and let them cool for later use.

6. Make the five-nut filling: Add the cooled powder to the mixed five-nut filling and mix evenly.

7. First put peanut oil, fine sugar, honey, maltose, white wine and cold water in a clean basin, stir with a hand-held egg beater to emulsify.

8. Add the emulsified ingredients to the mixed filling. Use a hard spatula to stir evenly, then put on gloves and knead thoroughly until fully mixed. Knead until a handful of filling can be formed. It can be easily held into a ball without being too loose.

9. After the ingredients are mixed, cover and let sit at room temperature for more than half an hour.

10. Make the pie crust: Pour the inverted syrup and simmering water into a basin, stir well, then add peanut oil, and continue stirring until emulsified.

11. Add sifted flour, mix until there is no dry powder, then slightly arrange the pie dough into a shiny and smooth state, cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.

12. The rested five-nut filling is very fragrant and oily, not too hard, and easy to form into a ball. Weigh out 35g of each portion, make 20 portions, and add a small rock sugar ( Rock sugar is a personal memory from childhood, so you don’t need to add it), roll it into a round shape and cover it well.

13. Weigh 15g of each portion of the loosened pie crust. Take a portion of the pie crust and knead it into a round shape. Add the five-nut filling and use the tiger's mouth to slowly lift the pie crust upwards. Push and finally knead until the pie crust completely covers the filling, roll it into a round shape and place it on a baking sheet lined with oilcloth.

14. Take a 50g mooncake mold, install the pattern and press it on the mooncake embryo, and press the bottom to print the pattern.

15. For the CO-960M smart oven, select the upper and lower heat modes. Preheat the upper heat at 200 degrees and the lower heat at 180 degrees. After the preheating is completed, the sound will sound. Place the mooncakes in the middle layer and bake for about 5 seconds. Set in minutes.

16. Take out the shaped mooncakes, place the baking sheet on a wire rack and let it dry for a few minutes. After cooling slightly, spread a thin layer of egg yolk liquid on the surface of the mooncakes.

17. Put the mooncakes back into the oven, change the temperature to 180 degrees for upper heat and 160 degrees for lower heat, and continue baking for about 15 minutes. Bake the mooncakes until the surface is golden brown and the waist is slightly bulging.

18. Take out the mooncakes, let them cool and then seal them. The best condition will be about 3-5 days after the mooncakes return to room temperature.

9. Cantonese-style lotus paste and egg yolk mooncakes

Ingredients

100 grams of moon cake pre-mixed powder, 25 grams of corn oil, 75 grams of inverted syrup, lotus paste filling 250g, 10 salted egg yolks.

Method

1. Take a clean container, pour the corn oil and invert syrup together, mix thoroughly, then let it sit for 2 minutes and check the mixed state. It is very viscous and can bring out texture when you scratch it with a whisk.

2. Sift the mooncake pre-mixed powder and add it. Use a spatula to mix the flour and sugar oil, and mix until no dry powder is visible.

3. Take out the dough, wrap it in plastic wrap, and let it rest at room temperature for 1-2 hours.

4. Roll the salted egg yolk in white wine to remove the fishy smell and increase the aroma, then bake in the oven at 150 degrees for 8 minutes.

5. Weigh the lotus paste filling and egg yolk together, divide into 35g portions, flatten the lotus paste filling, and wrap in salted egg yolk.

6. Roll into a round ball, that is, wrap it in plastic wrap and set aside.

7. Cut the relaxed dough into 15g pieces, roll it into a round shape, press the dough into a thick crust in the middle and thin around it, and add the lotus paste filling.

8. Use your right hand to press the filling, and your left hand to turn the pie crust to close it and make it into a round shape.

9. Brush the inner wall of the mold with a little flour, put the wrapped round cake embryo into the mold with the smooth side facing inward, and the closing edge facing outward. Press it flat with your hands gently and place the mold on the baking sheet. Press out the mooncakes.

10. Preheat the oven to 200 degrees and bake for 5 minutes before taking it out. Brush with a thin layer of egg yolk liquid.

11. Bake in the oven for 15 minutes again, take it out of the oven, let it cool, and wait patiently for the oil to return.

10. Jinsha Custard Mooncake

Ingredients

160g all-purpose flour, 110g invert syrup, 28g peanut oil, 3g water, salted duck egg yolk 10 eggs, 3 eggs, 80 grams of sugar, 70 grams of milk, 65 grams of light cream, 70 grams of low-gluten flour, 30 grams of corn starch, 30 grams of milk powder, 40 grams of butter, a little egg yolk liquid, and a little water.

Method

1. Steam the salted duck egg yolk in a pot (if you are sensitive to fishy smell, you can spray some white wine before steaming), steam until cooked, let cool, put it in a plastic bag and roll it with a rolling pin Make puree and set aside.

2. Make the filling first. Put 3 eggs and sugar into a clean basin and stir evenly.

3. Pour in the milk, stir the light cream evenly, then sift in the low-gluten flour, cornstarch, and milk powder and stir evenly.

4. Sift the batter directly into the non-stick pan.

5. Add butter and the previously pressed duck egg yolk paste, stir-fry the stuffing over low heat, it will start to solidify in about 3 minutes, then stir-fry for about 3-4 minutes and it will be ready (see the tips )

6. Fry, cover with plastic wrap and let cool. Let cool and divide into 12 portions, each portion is 50 grams. Cover with plastic wrap and set aside.

7. Mooncake skin: Take a clean basin and put in the inverted syrup and soda water. Stir slowly with a manual egg beater. Stir for a while to make it uniform.

8. Pour in the peanut oil in two batches and stir thoroughly each time. Stir slowly for about 10 minutes.

9. Add all-purpose flour, put on disposable gloves and knead into a ball before use (no need to wake the dough).

10. Divide into 12 portions, each portion is 25 grams. Take a portion of the mooncake skin and flatten it with your hands. Add a piece of golden sand custard filling and use the tiger's mouth to wrap the filling well.

11. After wrapping, apply a thin layer of all-purpose flour, pat off the excess dry flour with your hands, then put it into Yangchen’s 75g mooncake mold, place it on the baking sheet and press out the pattern.

12. After preheating the oven to 200 degrees for 10 minutes, use a spray bottle to spray a layer of water on the mooncake (a thin layer), and then put it in the oven.

13. Take it out after baking for 5 minutes, brush with a thin layer of egg yolk liquid, and continue to bake in the oven.

14. Bake at 200 degrees for about 8 minutes (depends on the coloring).

11. Cranberry Coconut Mooncake

Ingredients

110g invert syrup, 2g water, 40g peanut oil, 150g all-purpose flour, 8g milk powder, fillings 70g butter, 40g milk, 45g powdered sugar, 60g whole egg liquid, 130g grated coconut, 40g cooked glutinous rice flour, 50g dried cranberries, 1 egg yolk, 8g water.

Method

1. Pour the inverted syrup and sour water into the basin and stir evenly with a manual egg beater.

2. Add peanut oil and continue to stir until the syrup is completely mixed in. Sift in all-purpose flour and milk powder.

3. Mix well with a spatula, put on disposable gloves and knead with your hands to form a smooth dough.

4. Wrap in plastic wrap and let rise at room temperature for 1 to 2 hours.

5. Add the butter, milk and icing sugar together into a large bowl and heat in the microwave for about 30 seconds until the butter melts.

6. Stir evenly with a hand whisk, add grated coconut, and stir evenly with a spatula.

7. After it cools down, add the egg liquid and stir evenly. Continue to add cooked glutinous rice flour and stir evenly.

8. Finally, add chopped dried cranberries and mix evenly, cover with plastic wrap and refrigerate for half an hour.

9. Take it out after refrigeration, divide it into 15 portions, each portion is about 30 grams, and put it in the refrigerator for 1 hour.

10. Divide the proofed pie crust dough into 15 equal portions, each portion is about 20 grams.

11. Take a piece of pie crust dough, place it in the palm of your hand, press the dough lightly with your other hand, pat it into a round cake shape, and put a piece of cranberry coconut filling.

12. Use the tiger’s mouth position of your hand to push up the surrounding sides of the pie crust, closing it while pushing.

13. After closing, roll it into a smooth ball with both hands, and wrap all the fillings in the crust.

14. Take a small ball wrapped with fillings, roll it into a cylinder, and pat a little dry flour on the surface.

15. Then put it into the mooncake mold, place it upside down in the non-stick baking pan, and press down evenly.

16. Gently push the mooncakes out of the mold. After they are all pressed, spray water on the surface of the mooncakes. You don’t need to spray too much. Just sweep it over with a watering can. After spraying, Let it sit for 5 to 10 minutes.

17. Place in the middle rack of the preheated oven and bake at 200 degrees for 6 minutes to set.

18. Take out the mooncake and brush a thin layer of egg yolk water on the surface of the mooncake (1 egg yolk and 8 grams of water, mix well).

19. Continue to put it into the middle layer of the preheated oven at 180 degrees for 15 minutes. Pay attention to the coloring situation. After coloring, you can cover it with tin foil.

20. The delicious cranberry and coconut mooncakes are out of the oven. The skin of the mooncakes is a bit dry and hard just after they are baked. After cooling, seal and store them for two or three days. After the oil returns, they will become more oily and delicious.

12. Date paste mooncakes

Ingredients

500g dried red dates, 120g xylitol, 150g corn oil, 80g glutinous rice flour, mooncake skin 200g all-purpose flour, 4g water, 150g invert syrup, 50g corn oil, 10g milk powder, 1 egg yolk, 1/4 egg white.

Method

1. Wash the red dates, wipe off the water, remove the cores, put them in a steamer, boil the water and steam over high heat for 15 minutes.

2. Put the steamed red dates into a food processor, add half a bowl of water, beat into jujube puree, and pour the beaten jujube puree into the wok.

3. Pour in the corn oil in two batches, stir-fry each time until evenly absorbed and then add the next time.

4. After all the oil is added, pour in all the xylitol and continue to stir-fry over medium heat.

5. When the water is 70% dry, add glutinous rice flour and stir-fry evenly.

6. Stir-fry until the filling forms a whole piece and can be moved as a whole when flipping. Pack and cool, then put it in the refrigerator for later use.

7. Make the mooncake skin: Mix the invert syrup, corn oil and water evenly, then sift in the mixture of all-purpose flour and milk powder.

8. Stir evenly and put into a fresh-keeping bag, let it rest at room temperature for 1-2 hours before wrapping the mooncakes.

9. A 50-gram mooncake mold is now used to make 60-gram mooncakes, including 20 grams of mooncake skin and 40 grams of filling.

10. Press the dough and wrap the filling, roll it into a round shape, pat it with flour and put it into the mold.

11. Place the printed mooncake embryo into the baking tray. Preheat the oven to 210 degrees.

12. Spray a little water on the surface of the mooncake, put it in the middle of the preheated oven, bake at 210 degrees for 8 minutes to set.

12. Take it out, brush the surface with a layer of egg yolk water (mix 1 egg yolk and 1/4 egg white evenly), put it in and bake at 210 degrees for 5 minutes.

13. Then take it out and brush it with egg yolk water for the second time, then bake it at 210 degrees for 5 minutes until the surface is golden.