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1
1. Beat all ingredients evenly, sift, squeeze into molds (24 in total) and freeze overnight. After unmoulding, continue to freeze for later use. -
2
2.1 Stir all ingredients evenly, add 2 and stir evenly, add broken egg yolk and stir evenly. Sieve. Add the butter and stir-fry over low heat until it forms a ball and does not stick to the kitchenware. Cover with plastic wrap and refrigerate until ready to use. -
3
3.1 Mix the ingredients carefully and add the room temperature egg liquid in three times. Add 3 and stir to form a dough, wrap in plastic wrap and refrigerate. Backup -
4
The custard filling is divided into 20g packages and one piece of liquid filling. Take one package from the refrigerator. Freeze for one hour and set aside. -
5
Divide the crust into 25g pieces, warm it slightly and press it into a round cake with the palm of your hand. Wrap a piece of filling into the dough and roll it into a round shape without any cracks. Roll in dry flour, tap off excess flour, and press into mold. Freeze overnight -
6
Spray water mist on the surface of the frozen mooncakes and place them in the preheated oven. Bake at 200 and 190 for 14 minutes.