I didn't expect the egg moon roasted mooncakes to be so delicious!

Cooking Instructions

1. First, prepare an egg, add caster sugar and beat it with a whisk until it turns white

   

2. After beating, add the milk powder, baking soda and cake flour and mix well

   

3. This dough is a little softer

   

4. Add the melted butter and continue to stir well

   

5. Then wrap it in plastic wrap and let it refrigerate for half an hour

   

6. After half an hour, the dough is soft and hard enough to work with

   

7. Divide the filling and crust into a 1:1 ratio

   

8. Spray some oil on the muffin mold, or you can use cupcake cups

   

9. Flatten the dough and wrap it into a ball of filling

   

10. Wrap it and dip it in a little powder and put it in the mold

    

11. Find a moon cake engraving mold of the right size to press out the surface of the pattern

    

12. Finally, brush with a layer of egg yolk liquid

    

13. Preheat the oven to 180 at the top and 170 at the bottom, and bake on the medium for about 20 minutes

    

14. After baking, let it be cold and wrapped, and it will taste better after two days of oil