1. Peel the kneaded mooncake skins and divide them into pieces according to weight specifications.

2. Divide the fillings by quantity and weigh the fillings of the mooncake varieties. Be familiar with various filling recipes and methods.

For example, for a single lotus paste, add an egg yolk in the middle; for double or triple yolks and lotus paste, the lotus paste should be divided into two or three portions, and each portion of lotus paste should be wrapped with an egg yolk, and then wrapped into a cake base using the two-in-one or three-in-one method.

The five kinds of kernel filling should be firm and smooth, but the filling should not be squeezed for too long, otherwise the oil will leak and the shell will fall out.

During the conversion process, the type of each filler should be indicated.

Since the dough is wrapped in the crust, it can easily lead to confusion if the fillings cannot be identified.

3. Wrap the filling into the cake crust separately on the weighed cake base.

When wrapping, the pie crust should be pressed evenly and the mouth should be smooth and even.

4. Casting Place the wrapped cake base into a wooden mold, gently press it with your hands, and flatten it.

The pressing force should be even so that the edges of the cake are sharp and the pattern is clear.

Then take the cake to the edge of the chopping board and pat out the cake base.

When demoulding, pay attention to the flatness of the cake shape and not skew it.

5. For heating, please spray water into the oven at 200~220℃, for example, if using a hot cyclone oven at 298℃ (about 14 minutes).

Bake the pie on the plate until the crust turns beige or slightly golden, then brush the pie surface with egg batter, then return it to the oven and bake until cooked through.

6. Refrigeration and packaging.

After the mooncakes are baked, they should be stored in a sealed and vented "cold room".