The key to making sous-vide mooncakes with yellow crust is to make the crust that wraps around the filling.

1, with a pound of cooking oil and two pounds of flour to make crisp.

2, with the appropriate proportion of oil, water, flour and, formerly purely manual, now there is a mixer, mix and then knead the dough.

3, push the dough hard with a wooden stick into a large and thin pastry.

4: Push the pastry into a large, thin cake.

5, a layer of pastry wrapped in a layer of shortbread, rolled up, into a stick shape; and then use a wooden stick to push it spread; and then rolled, and then spread ......

6, and finally turned into a stick shape of the skin, equal size one by one off, made into a billet. Weigh them again to add or subtract portions.

7. Then wrap the pre-prepared filling (the process of making the filling is omitted here) in it like a doughnut. Flatten it into a mooncake shape