1. Ingredients: 400g white bean paste, 50g butter, 45g salted egg yolk,

2. Accessories: 0.5g salt, 3g red yeast rice powder, 3g matcha powder, cocoa powder 3g, appropriate amount of pure coffee, appropriate amount of Nestle instant coffee, appropriate amount of milk powder.

3. Fried white bean paste.

4. Melt the butter over water. 3. Fold the butter into the white bean paste.

5. Prepare the sifted salted egg yolk.

6. Stir in the ingredients.

7. Stir in appropriate amount of milk powder.

8. If the pie crust does not stick to your hands, you can let it sit for half an hour.

9. Put the white bean paste into the pot and fry.

10. Add Nescafe instant coffee and pure coffee powder. There is no quantity limit. It depends on personal preference.

11. Divide the prepared pie crust into three parts, add red yeast rice, cocoa, and matcha.

12. The ratio of skin: stuffing = 3:7, for example, 100 grams of moon cake has 30 grams of Taoshan skin and 70 grams of bean paste filling. A 50g moon cake contains 15g of peach skin and 35g of white bean paste filling.

13. Take a piece of pie crust, flatten it, wrap it with fillings, and tighten it.

14. Put it into the mooncake mold, fill it up, and turn it upside down to press out the pattern.

15. Brush the surface with water, and bake in a preheated oven at 170 degrees for 10-15 minutes.