1. Make the filling first, add the pork floss to the bean paste filling, grab evenly, divide into 10 parts and rub round
2. (Soak the salted egg yolk in corn oil one day in advance, and bake it in the oven at 150 degrees for 7 minutes when making it. Don't cook it too well.) Press the red bean paste into a nest with your thumb, and put the salted egg yolk in it. The combined weight of salted egg yolk and pork floss bean paste is 43 grams
3. Rotate the red bean paste with one hand and make the red bean paste and egg yolk close together without leaving any air. Close your mouth and make a round. After all the fillings are done, cover with plastic wrap to prevent air drying
4. Let's start to make the pie crust. The recipe of the pie crust can be made directly according to the proportion on the packaging bag. Pour peanut oil and golden syrup into a basin, stir with a manual whisk to emulsify well
5. Pour moon cake powder in
6. Use a spatula to mix until no dry powder is visible. Do not knead excessively. If the mixing is uneven, you can wear disposable gloves for operation. Wrap the crust with plastic wrap and let it relax at room temperature for 30 minutes
7. The loosened pie crust is divided into 10 portions and covered with plastic wrap. Every time a portion is taken out for operation, the others must be covered first to prevent air drying!
8. Put the crust on the palm of your hand and squeeze it, and put the filling in the middle of the crust
9. Press the crust with your right hand and slowly turn it upwards in a circular motion, close to the filling, close the mouth and make a round
10. Put it in flour or cornstarch (outside the formula) and roll it around, pat off the excess flour and knead it into an oval shape for easy moulding
11. Press down the mold directly on the bakeware, in order to make the lines clearer, lightly press twice, and then lift the mold
12. Use a watering can to spray water mist on top of the moon cake to let the water mist fall on the moon cake naturally
13. Put it in the middle and lower layer of Dongling K40C oven that has been preheated to 185 degrees in advance, and bake for 5 minutes to finalize the shape (the actual baking temperature depends on the temper of the oven)
14. Take out the moon cake, dip a brush with egg yolk water (one egg yolk + appropriate amount of water, then filter for use), swipe on the side of the bowl to remove the excess egg yolk water, and then brush the surface of the moon cake without brushing the side
15. Continue to put it into the oven and bake for about 15 minutes (the last 5 minutes can be moved to the bottom layer of the oven). After baking, take out the mooncakes, put them on a drying rack to cool, put them in a cake tray, put them in a mooncake bag, add a small packet of food deoxidizer, seal with a sealer, and eat it after returning to the oil the next day
