2, egg yolks in a plastic bag, crushed with the aid of a rolling pin.
3, take three eggs in a bowl, about 158 grams.
4, add 90 grams of sugar, mix well.
5, add milk and light cream and mix well.
6, pour into the sifted powder.
7, mix well and sieve, this can make the batter more delicate.
8, batter in a pan, add, crushed egg yolks and fermented butter.
9, the whole small fire, with a spatula constantly stirring, to prevent the bottom of the paste, fried to the dough and then fried a few minutes, moon cake filling to be a little dry.
10, golden sand cream filling is done (if the filling is not used up, you can also do milky bread oh).
11, now to make the moon cake crust, the conversion of syrup plus peanut oil, stirring and mixing well.
12, add easy small baked Cantonese-style moon cake mix and milk powder. After mixing well, put it at room temperature to wake up for about two hours.
13, 50 grams of moon cake mold: 15 grams of skin, 35 grams of filling; 75 grams of moon cake mold: 22 grams of skin, 53 grams of filling. （
14. Take a mooncake crust and press it into a round shape in the palm of your hand, so that the size of the crust can accommodate the filling.
15, put the filling on the moon cake skin.
16: Wrap the filling with the skin, preferably without leaving a gap in the center.
17: Tighten the mooncake skin with a tiger's mouth.
18, moon cakes wrapped, placed in the corn starch rolled around dipped in starch to prevent sticking.
19, with their favorite mold, pressing the moon cake.
20, moon cakes on the spray a little water, placed in the preheated oven, upper and lower heat 180 degrees, bake for 7 minutes, remove the egg yolk water to brush the surface, and then re-inserted into the oven, upper and lower heat 180 degrees, the middle layer of the baking about 15 minutes