1. Mix the crust materials and stir evenly.
2. Stir well.
3. Sift in low-gluten flour.
4. Use scrape to mix well and knead into a ball.
5. Cover with plastic wrap and wake up for an hour.
6. Salted egg yolk wrapped in white wine and steamed. Part of my egg yolk is made of egg yolk crisps.
7. Chestnut puree or red bean paste and salted egg yolk, 35g
8. The chestnut puree wraps the egg yolk, rolls into a ball, set aside.
9. Take 15g of pastry crust.
10. Knead the crust into lumps
11. Close your mouth with a tiger's mouth.
12. Rub round.
13. Glue some dry flour, then put it into a 50g moon cake mold, and press it into shape.
14. Compression molding.
15. Wrapped moon cakes are sprayed with water.
16. Bake at 200 degrees for 5 minutes.
17. Take it out, apply egg liquid for the first time, and color it.
18. Bake at 165 degrees for 5 minutes.
19. Take it out and apply the egg liquid a second time.
20. Place in the oven at 165 degrees and bake for another 8 minutes. Because the crust is very thin, you don’t need to bake it for too long.
21. Finished.
Tips:The dough should not be too hard, it will crack easily. Don’t bake too long at the end, as the crust is cooked. It's too long because it's dry and it's easy to crack.
