Nostalgic Cantonese Mooncake

Nostalgic Cantonese Mooncake

1. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

2. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

3. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

4. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

5. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

6. Use a mold to press out the pattern. Put a little water on the baking tray, preheat the oven to 180 degrees, bake for 5 minutes, take out the egg wash, return to the oven and bake for another 20 minutes.

7. You have to wait 3 days for the freshly baked mooncakes to return to the oil before you can eat them.