1. Pour the powdered sugar into the softened butter at room temperature and beat at medium speed with an electric whisk until the powdered sugar melts and the butter is slightly whitish and feathery
2. Break up the eggs, pour them into the whipped butter, and mix well until all are added.
3. Milk powder and low-gluten flour are mixed and sieved in advance, pour them into the butter of the finished egg liquid at one time, and mix well with a rubber spatula to form a dough
4. Pour the sugar into the spicy peanuts and put it in the food processor
5. Break it into a viscous mud, with a little oil.
6. Divide the dough and spicy peanut filling into 8 portions, 60 grams of dough, pack 30 grams of filling, put it in the refrigerator for half an hour until it is slightly firm
7. Take out the dough, wrap it in the stuffing, and wrap it into a ball using the technique of making glutinous rice balls
8. Wrap all the moon cakes in sequence and put them in the egg tart mold, and use chopsticks to dip the food coloring on the red dots. Preheat the oven to 180 degrees, bake the middle layer for 20-25 minutes, and take out the baking tray after seeing the color on the surface. Let it cool down and demould it, put it in a sealed box and return to the oil for 24 hours.
