WHAT YOU NEED

Ingredients

Ghee: in moderation
225 grams of starch
75 grams of pork fat
8 grams of fine sugar
98 grams of water
Low powder 180 grams
90 grams of pork fat
The filling: moderate
About 400 grams of red bean sand
16 boiled eggs

How TO MADE Egg and butter mooncakes

Steps 1 to 4

1. Put the egg yolk in a bowl, sprinkle it with a little white wine, bake it in the oven or steam it in a pot.

2. Egg yolk wrapped in soy sauce.

3. One by one, the egg yolks are wrapped in soy sauce.

4. Mix the main ingredients into a dough and cover with a fresh film for 15 minutes.

Steps 5 to 8

5. Mix the ingredients evenly except for the soy sauce filling, rub into the water oil dough and cover with a preservative film for 15 minutes.

6. Divide the two doughs into 16 pieces.

7. Take a slice of water and oil dough and wrap it in an oil dough.

8. Wrapped in a sphere.

Steps 9 to 12

9. The wrapped dough is separated to form a tongue.

10. Roll it up.

11. Do the rest in turn.

12. Cover the fresh film for 10 minutes.

Steps 13 to 16

13. Take a roll and press it flat.

14. Growing tongue-shaped again.

15. Roll it up.

16. Do the rest in turn.

Steps 17 to 20

17. Cover the fresh film for 10 minutes.

18. Take a piece of gingerbread and squeeze both ends towards the middle.

19. Cut into slices and wrap in egg yolk.

20. The receiver is rounded down.

21. Put it in the oven, and do the rest in turn.

22. Use a brush to brush the egg yolk on the surface of the soy sauce and sprinkle it on the black sesame seeds.

23. The pan is placed in the middle layer of the oven and baked at 180 degrees for 25 minutes.

24.

Handy cooking tips

　　Every time it's cooked, it's better to eat it.