A broad yolk

1

Get all the food ready

2

Infalls in basins: ooze, sunflowerseed oil and transformation syrup

3

Smiling and pouring low-banded flour

4

Smash it down, squirm it down, and then hold it for an hour

5

And then we roll the egg yolk in a round of white wine, and the oven is preheated 150 degrees, and the mid-level roast is eight minutes to get it out

6

We'll weigh the yolk, the soy bean, and we'll put the soy on the yolk

7

Circle

8

Eleven with salted yolk and nine full bean sands: 35 grams per spare

9

Press 15 grams of stilled noodles and take one of them and put it on the soy sauce. Ball

10

# With a tiger's mouth #

11

将豆沙全部Circle后再轻轻揉圆

12

Roll around the flour and leave a little dry powder

13

Put it in the mold

14

And then you push the moon cake on top, and it comes out in a month

15

And then do the other thing. Put a little water in front of the oven in case the surface breaks

16

Send it to the preheated middle of the oven: to be baked to a five-minute pattern

17

Take out the brush yolk plus a little protein mixture

18

And then into the oven: 200 degrees up and down, about 20 minutes

19

Take out the oven

20

It'll be ready for one to two days

1. 50g mooncake mold: 15g pastry, 35g filling; this amount makes exactly 20 pieces. 2. Beginners can increase the pastry to 20g and reduce the filling to 30g, which makes wrapping easier. 3. When spraying water, do not spray directly onto the mooncakes; spray upwards at an angle so the mist naturally falls gently onto the raw mooncakes. 4. The time required to bake until the mooncakes set depends on your oven and can be adjusted by 5-10 minutes; pay attention during the last few minutes and bake until they reach your desired color. 5. Finished mooncakes should be left at room temperature to rest for the oils to return for the best taste; this takes about 1-2 days.