First, make the flow stuffing, then make the moon cake skin, then wrap the milk yellow flow stuffing with the moon cake, then press it into patterns with a mold and bake it in the oven, and the delicious milk yellow flow mooncake is ready. The specific steps are as follows:

Ingredients: 50g of creamy stuffing, 20g of milk powder 10, 20g of fine sugar, sliced cheese 1 0, 3 salted egg yolks, 3 creamy eggs, 50g of low-gluten flour, 50g of butter 1 0, 30g of butter, sliced cheese10/0.

1, milk powder, fine sugar and cream in a large bowl and mix well. Add cheese slices.

2. Steam the salted egg yolk in advance, crush it, put it in cream cheese, and melt it in water. If there is a microwave oven, put it in the microwave oven for about 45 seconds until it is completely melted.

3. Pass the melted cream through a sieve, make it into a delicate paste, stir it evenly, and put it in the refrigerator for later use. The freezing time of each refrigerator is different, ranging from 3 hours-1day. It is recommended to make creamy yellow stuffing and cake crust after freezing.

4. Beat 3 eggs with a manual whisk and add the sieved low-gluten flour.

5, stir into batter, must be low-gluten flour. Because the water absorption of flour is different, if you use the wrong flour, it may make the dough dry and easy to crack.

6. Put cream and butter in the milk pot and heat it to boiling with low heat.

7. Pour in the stirred egg batter and stir it with a manual eggbeater.

8. Stir well, add milk powder, fine sugar, cheese slices and steamed salted egg yolk, and stir well with a manual whisk.

9. Turn on low heat, stir while stirring, stir until there is sand, and let it cool.

10, the cooled cream filling is divided into 15 portions, each portion is about 28g, and put in the refrigerator for later use.

1 1, butter beaten with electric egg beater until slightly white and feathery, add invert syrup and condensed milk, and stir well.

12. First, sift the corn starch and add it into the stirred butter, and stir until there is no powder.

13. Sieve the low-flour and add it to the stirred butter, stir and knead it into dough. If it is a little dry, you can add a little invert syrup appropriately.

14. Wrap the stirred dough with plastic wrap and let it rise at room temperature1-2 hours.

15. Divide the crust into 15 pieces after wrapping the cream filling.

16. Press the dough into a round cake shape, put the prepared cream filling in the middle, make the filling close to the cake skin, slowly push the cake skin from bottom to top with the jaws, make the cake skin close to the cream filling and slowly collect it up. Finally, close the mouth and roll it round, and make all the moon cakes into balls in turn for use.

17, put the prepared moon cake dough into the moon cake mold, press it slightly, and transfer the moon cake mold to the baking tray.

18. Press out the patterns in turn.

19. Brush a little egg liquid on the surface and bake at 200 degrees for seven or eight minutes.

20, out of the pot.

Matters needing attention: 1, if the filling can't be put on the cake skin, the weight of the cake skin can be increased appropriately, and the milk yellow filling should be reduced accordingly.

2. If there is no invert syrup, you can change the invert syrup into honey.