Prepare the Moon Cake Filling Materials.
Prepare mooncake skin ingredients.
Prepare Egg Yolk and Milk ingredients.
Fry the peanut rice on a small fire in a Swiss Diamond Nonstick Fry Pan.
The peanut's skin is then peeled off.
Organic Sunflower Seeds are also fried with a small fire. White Sesame Seeds and Black Sesame Seeds are also fried with a small fire. Peanuts and Flat Peach Kernel are packed in fresh bags and crushed with a rolling pin.
Cut the dried cranberries with a knife.
Cut the Green Raisins with a knife.
Peanuts, Flat Peach Kernel, sunflower seeds, black and white sesame seeds, Flat Peach Kernel, cranberries, raisins, mix evenly.
Glutinous Rice Flour into the Swiss Diamond Nonstick Fry Pan, small fire to slightly yellow, no taste of the raw powder.
Mix the crushed kernel powder in step 8 with glutinous rice flour, maltose, peanut oil, white wine, and warm water.
Press firmly and seal for 2 hours.
Make egg yolks: Mix the yolks, egg whites, milk and mix well.
Make mooncake skin: medium-string flour, conversion syrup, water, corn oil mix, stir.
Mix and rub into a clump and seal for 3 hours.
Divide the mooncake filling into 30g each.
Divide the mooncake skin into 20 g each.
Take a slice of the pie and flatten it.
Put a filling, with the tiger mouth slowly pushed up, wrapped, kneading round.
Sprinkle a thin layer of flour into a 50g mold, press gently, gently lift, and mold one by one.
Place in a preheated oven and bake over a medium 195 degrees for 8 minutes.
refresh a thin layer of yolk liquid and continue to bake for 15 minutes then take it out.
Freshly baked mooncakes are soft, cool and hardened, sealed for three days.