**The Art of Making Mooncakes: A Step-by-Step Guide**

Making mooncakes is an art form that requires precision, patience, and attention to detail. The process involves several steps, from preparing the filling to wrapping the dough around it, and finally, baking them to perfection. In this article, we will guide you through the entire process of making traditional mooncakes.

**Understanding the Filling**

The first step in making mooncakes is to prepare the filling. A good mooncake filling should be sweet, creamy, and perfectly balanced. Traditionally, mooncake fillings are made with a mixture of ingredients such as red bean paste, lotus seed paste, or egg yolks. The most common type of filling used today is the custard filling, which consists of eggs, sugar, flour, and milk. However, some recipes may also include other ingredients like nuts or dried fruits to add texture and flavor.

To make a good mooncake filling, it's essential to understand what makes an ingredient really work. For example, why does cornstarch powder improve the texture of the filling? By understanding the properties of each ingredient, you can create a filling that is not only delicious but also perfectly balanced in terms of sweetness, richness, and flavor.

**Preparing the Wrapper**

The wrapper dough is another crucial component of traditional mooncakes. The ideal wrapper should be soft, pliable, and easy to work with. To make the wrapper dough, you will need 91 grams of room temperature unsalted butter, 80 grams of icing sugar, and a quarter teaspoon of salt. Whisk these ingredients together until they form a fluffy mixture, then add in 30 grams of whipping cream, one egg yolk, half a teaspoon of vanilla extract, and optionally some food coloring.

The next step is to mix the ingredients until you don't see any dry flour left. This may take only two minutes, but be careful not to overmix, as this can lead to a doughy texture. To achieve the perfect wrapper, it's essential to have the right consistency - slightly sticky and pliable, yet firm enough to hold its shape.

**Resting the Dough**

Once the ingredients are well combined, cover the dough with plastic wrap or a damp cloth and let it rest in the freezer for 20 minutes. This allows the butter to chill and set, making the wrapper easier to work with when you're ready to roll out the dough.

**Dividing and Rolling Out the Wrapper**

After the dough has rested, divide it into 16 even pieces, about 25 grams each. Use a scale to ensure accuracy, as this will help you achieve uniform mooncakes. Then, roll each piece into a ball and cover them with plastic wrap or a damp cloth to prevent drying out.

**Wrapping the Filling**

To begin wrapping the filling, take the dough balls out of the freezer and poke a hole in the middle of each one using your finger or a skewer. This will create a small pocket for the filling to fill. Fill each dough ball with about 20 grams of filling, making sure not to overfill them.

Next, use your forefinger and thumb to squeeze around the filling, pushing it up towards the center of the dough. Seal the edges by pressing the wrapper together with your fingers or a skewer. Finally, roll each wrapped mooncake into a perfect cylinder shape to fit into the Mooncake presser.

**Using a Mooncake Presser**

A Mooncake presser is an essential tool for making traditional mooncakes. The presser allows you to evenly distribute pressure across the dough, ensuring that your mooncakes are perfectly round and even in size. You can adjust the pressure according to the size of your Mooncake balls, but generally, 7 grams plus 18 grams plus 25 grams is a good starting point.

To use the Mooncake presser, simply place each wrapped mooncake into the presser, ensuring that it's centered and evenly spaced. Adjust the pressure as needed to achieve the perfect bite-sized treat. Once you've pressed all the dough balls, take them out of the presser and shape them into their final round shape.

**Baking the Mooncakes**

To bake the mooncakes, preheat your oven to 360 degrees Fahrenheit while waiting quickly makes one egg yolk with two teaspoons of water brush the egg yolk onto the surface of each mooncake. This step adds a rich, caramelized crust to the mooncakes and prevents them from sticking to the baking pan.

Place the mooncakes on a baking sheet lined with parchment paper or baking mats, making sure not to overcrowd them. Brush the tops of the mooncakes with another layer of egg yolk this time you will only need to brush the top put it back into the oven and bake for six to eight more minutes, or until they're golden brown.

**Finishing Touches**

Once the mooncakes are baked, remove them from the oven and let them cool on a wire rack. As soon as they've cooled slightly, use a skewer to insert a small hole in the center of each mooncake. This allows you to fill the mooncakes with a sweet filling like lotus seed paste or red bean paste.

Finally, your mooncakes are ready to be enjoyed! You can serve them with tea or coffee, or as a snack on their own. With practice and patience, making traditional mooncakes will become an art form in your hands.

**Tips and Tricks**

To make the best mooncakes possible, here are some additional tips and tricks:

* Always use room temperature ingredients when making the wrapper dough.

* Make sure to adjust the pressure according to the size of your Mooncake balls.

* Don't overfill the mooncakes with filling, as this can lead to a soggy texture.

* Use a high-quality ingredient for the filling, such as fresh red bean paste or homemade egg yolk custard.

* Experiment with different fillings and flavor combinations to create unique mooncake flavors.

By following these steps and tips, you'll be well on your way to making delicious, traditional mooncakes that will impress family and friends. Happy baking!

"WEBVTTKind: captionsLanguage: enhi everyone I'm Mendy welcome to Super recipes as the mid-autumn festival approaches it's time to indulge in the joyous Traditions I'm excited to share our special treat lava custard Mooncake this is a true Delight with its three delectable layers at its core you'll find a luscious runny lover feeling the middle is a creamy custard and all of this goodness is wrapped by a buttery cookie crust it's an amazing combination that will surely Captivate your taste buds let's start by making the center which requires The Salted egg yolk you can buy them from the Asian market they usually carry it in the fridge or freezer section if you don't have access to buy them you can check this video to learn how to make your own the lava filling and the custard layer they each need two salted egg yolks so we're gonna prepare four at once bake them in a 360 degrees Fahrenheit oven for 12 minutes meanwhile combine 14 grams of unsalted butter 68 grams of whipping cream 3 grams of gelatin powder 17 grams of sugar 7.5 grams of milk powder and 30 grams of American cheese in a saucepan about one and a half slice Mooncake is a traditional Chinese dessert so I know some of you will probably ask why use cheese well nowadays Mooncake has developed many different fillings with all kinds of flavors using cheese is very popular as well personally I think the cheese flavor pairs really well with the Salted egg yolk speak about that they should be done baking we're gonna use two for now and reserve the other two for the custard press them through a fine sieve into the saucepan once done make sure you scrape the bottom of the sieve so you don't waste anything get a Piping Bag twist the tip and put it into a cup put the saucepan over a low heat stove and stir for a few minutes or until the butter and the cheese are melted like that it's perfect turn off the heat and we're going to pour it into the Piping Bag this mixture is very fluent so make sure you hold the opening and carefully take the piping bags out besides that you will also need a silicone mode we're going to squeeze the filling in each one is about 7 grams so please make sure the size of the mode is small you can use a skill to be precise I made this recipe many times so I know each of these cylinders is about 7 grams so I don't need a scale by the way if you don't have round silicone mold the square one will also work but it will make the wrapping a bit annoying the amount that I gave should be enough to make 16 fillings all right put them in the freezer overnight now we're going to make the second layer which is the milk yolk custard filling you will need three egg yolks if you don't know what to do with the egg white you can use one whole egg instead continue by adding 80 grams of sugar 120 grams of milk and 42 grams of melted butter make sure the milk is not too cold otherwise the butter will Clump up sift in 32 grams of cake flour and 15 grams of milk powder stir until no lumps then press the Salted egg yolk through the sieve as well optionally I will add some red food coloring why the lava Center and the custard filling share a similar color the food coloring will give separation to different layers so the presentation looks nicer mix well and pour it into a saucepan I like to let it go through the sieve again to get rid of any lobs turn the heat to low stir it constantly this will take five to six minutes in the first four minutes the mixture's consistency will not change at all it looks like nothing is happening but when it is about five minutes the liquid becomes lumpy you have to speed up the stirring to make sure nothing sticks to the bottom soon all the liquid will set continue to stir for a minute or until the mixture becomes nonstick and separate from the bottom of the saucepan all right that is good transfer the filling into a container right now the custard is very soft we have to chili in the fridge overnight to firm it up alright that is all the work for today we'll see you tomorrow the next day take the custard filling out of the fridge it has firmed up a lot after overnight chilling divided into 16 even pieces 18 grams each roll each one into a ball once done cover them so they don't dry out take the lava filling out of the freezer and pop them out of the mode poke a hole in the middle of the custard filling and stick the lava filling in carefully wrap it do that to all 16 of them please understand that the Frozen filling will get soft due to room temperature and become difficult to wrap so please work faster if you are slow put some in the freezer and take them out gradually remember I made a square filling you have to round it a little bit before wrapping we're going to put them in the freezer we're not trying to freeze them we just want to keep them nice and cold here is one of my failure examples because the filling is too warm it will turn soft quickly in the oven and cause the moon cake to collapse now we're gonna make the wrapper like I mentioned before this is a butter cookie formula you will need 91 grams of room temperature unsalted butter and 80 grams of icing sugar whisk them until fluffy you could use granulated sugar but it will take some time to whisk until dissolved use a spatula to scrape the side so you can incorporate everything well continue by adding 30 grams of whipping cream 1 egg yolk a quarter teaspoon of salt half teaspoon of vanilla extract and optionally some food coloring stir well many custard Mooncake recipes will use custard powder you may wonder why I didn't use it custard powder is just a mixture of starch flavor enhancer and food coloring that is the beauty of cooking if you understand what an ingredient really is you can always approach the same result with replacement therefore we're going to sieve in 20 grams of cornstarch and 200 grams of cake flour switch to a spatula and mix until you don't see any dry flour this will take only two minutes don't over mix because we don't want it to be doughy right now the dough is slightly sticky because the butter is warm cover it and let it rest in the freezer for 20 minutes once the butter is chilled it should be nonstick divide the wrapper dough into 16 even pieces about 25 grams each use a scale to be precise then roll each one into a ball and cover them so they don't dry out take the filling out of the freezer they are cold and firm but not rock hard perfect for wrapping grab a wrapper dough poke a hole in the middle and shape it into a small little bowl place the filling in use your forefinger and your thumb to squeeze around and push the wrapper up when you get to the very end push and seal it completely roll it in between your hands to make it perfect set it aside I calculated this recipe with precise measurement 7 grams plus 18 grams and plus 25 grams making a total 50 grams moon cake therefore you will need a 50 gram Mooncake presser just so you know Mooncake mode have many different sizes and I prefer the 50 gram one because it makes the perfect bite size treat however bigger size means less wrapping and less work so you can double the amount for each layer and make 100 gram moon cakes I will link this product in the description you can check it out later brush the moon cake pattern with flour to prevent the sticking take a moon cake ball and coat it with a little bit of cake flour as well shake off the excess shape the ball into a cylinder so it is easier to put into the Mooncake presser then gently press it down onto a baking pan that is lined with baking paper stay there for a couple of seconds to establish the shape then release it look at that beautiful it is satisfying to press mooncakes I just love to see them come out nice and neat oh by the way if you don't have a Mooncake presser you can bake them Round The Taste is the same however as a traditional dessert they need a sense of ceremony preheat the oven to 360 degrees Fahrenheit while waiting quickly makes one egg yolk with two teaspoons of water brush the egg yolk onto the surface of the Moon cake don't brush too much at once just need a thin layer make sure you brush the side as well we used quite a lot of yolks today for the extra egg whites you can use them to tenderize meat and make Chinese stir fries here is a demo video also you can make macaroons with egg white the oven is preheated bake the moon cakes for 8 minutes take it out and brush another layer of egg yolk this time you will only need to brush the top put it back into the oven and bake for six to eight more minutes every oven is different you should stay next to the Heat and keep an eye on the moon cakes The Filling is cooked already we just want to cook the wrapper mine took about 6 minutes this is how they look let me cut one open because I can't wait to show you the oozing lava filling take a bite this moon cake is sweet moist and creamy to fully appreciate these elegant dessert pour yourself a cup of tea it refreshes all that rich taste and makes you craving for more I hope you give this a try soon and happy mid-autumn Festival these lovely treats represent my best wishes made the round room bring you a happy family and a successful future thank you for watching and I'll see you next time byehi everyone I'm Mendy welcome to Super recipes as the mid-autumn festival approaches it's time to indulge in the joyous Traditions I'm excited to share our special treat lava custard Mooncake this is a true Delight with its three delectable layers at its core you'll find a luscious runny lover feeling the middle is a creamy custard and all of this goodness is wrapped by a buttery cookie crust it's an amazing combination that will surely Captivate your taste buds let's start by making the center which requires The Salted egg yolk you can buy them from the Asian market they usually carry it in the fridge or freezer section if you don't have access to buy them you can check this video to learn how to make your own the lava filling and the custard layer they each need two salted egg yolks so we're gonna prepare four at once bake them in a 360 degrees Fahrenheit oven for 12 minutes meanwhile combine 14 grams of unsalted butter 68 grams of whipping cream 3 grams of gelatin powder 17 grams of sugar 7.5 grams of milk powder and 30 grams of American cheese in a saucepan about one and a half slice Mooncake is a traditional Chinese dessert so I know some of you will probably ask why use cheese well nowadays Mooncake has developed many different fillings with all kinds of flavors using cheese is very popular as well personally I think the cheese flavor pairs really well with the Salted egg yolk speak about that they should be done baking we're gonna use two for now and reserve the other two for the custard press them through a fine sieve into the saucepan once done make sure you scrape the bottom of the sieve so you don't waste anything get a Piping Bag twist the tip and put it into a cup put the saucepan over a low heat stove and stir for a few minutes or until the butter and the cheese are melted like that it's perfect turn off the heat and we're going to pour it into the Piping Bag this mixture is very fluent so make sure you hold the opening and carefully take the piping bags out besides that you will also need a silicone mode we're going to squeeze the filling in each one is about 7 grams so please make sure the size of the mode is small you can use a skill to be precise I made this recipe many times so I know each of these cylinders is about 7 grams so I don't need a scale by the way if you don't have round silicone mold the square one will also work but it will make the wrapping a bit annoying the amount that I gave should be enough to make 16 fillings all right put them in the freezer overnight now we're going to make the second layer which is the milk yolk custard filling you will need three egg yolks if you don't know what to do with the egg white you can use one whole egg instead continue by adding 80 grams of sugar 120 grams of milk and 42 grams of melted butter make sure the milk is not too cold otherwise the butter will Clump up sift in 32 grams of cake flour and 15 grams of milk powder stir until no lumps then press the Salted egg yolk through the sieve as well optionally I will add some red food coloring why the lava Center and the custard filling share a similar color the food coloring will give separation to different layers so the presentation looks nicer mix well and pour it into a saucepan I like to let it go through the sieve again to get rid of any lobs turn the heat to low stir it constantly this will take five to six minutes in the first four minutes the mixture's consistency will not change at all it looks like nothing is happening but when it is about five minutes the liquid becomes lumpy you have to speed up the stirring to make sure nothing sticks to the bottom soon all the liquid will set continue to stir for a minute or until the mixture becomes nonstick and separate from the bottom of the saucepan all right that is good transfer the filling into a container right now the custard is very soft we have to chili in the fridge overnight to firm it up alright that is all the work for today we'll see you tomorrow the next day take the custard filling out of the fridge it has firmed up a lot after overnight chilling divided into 16 even pieces 18 grams each roll each one into a ball once done cover them so they don't dry out take the lava filling out of the freezer and pop them out of the mode poke a hole in the middle of the custard filling and stick the lava filling in carefully wrap it do that to all 16 of them please understand that the Frozen filling will get soft due to room temperature and become difficult to wrap so please work faster if you are slow put some in the freezer and take them out gradually remember I made a square filling you have to round it a little bit before wrapping we're going to put them in the freezer we're not trying to freeze them we just want to keep them nice and cold here is one of my failure examples because the filling is too warm it will turn soft quickly in the oven and cause the moon cake to collapse now we're gonna make the wrapper like I mentioned before this is a butter cookie formula you will need 91 grams of room temperature unsalted butter and 80 grams of icing sugar whisk them until fluffy you could use granulated sugar but it will take some time to whisk until dissolved use a spatula to scrape the side so you can incorporate everything well continue by adding 30 grams of whipping cream 1 egg yolk a quarter teaspoon of salt half teaspoon of vanilla extract and optionally some food coloring stir well many custard Mooncake recipes will use custard powder you may wonder why I didn't use it custard powder is just a mixture of starch flavor enhancer and food coloring that is the beauty of cooking if you understand what an ingredient really is you can always approach the same result with replacement therefore we're going to sieve in 20 grams of cornstarch and 200 grams of cake flour switch to a spatula and mix until you don't see any dry flour this will take only two minutes don't over mix because we don't want it to be doughy right now the dough is slightly sticky because the butter is warm cover it and let it rest in the freezer for 20 minutes once the butter is chilled it should be nonstick divide the wrapper dough into 16 even pieces about 25 grams each use a scale to be precise then roll each one into a ball and cover them so they don't dry out take the filling out of the freezer they are cold and firm but not rock hard perfect for wrapping grab a wrapper dough poke a hole in the middle and shape it into a small little bowl place the filling in use your forefinger and your thumb to squeeze around and push the wrapper up when you get to the very end push and seal it completely roll it in between your hands to make it perfect set it aside I calculated this recipe with precise measurement 7 grams plus 18 grams and plus 25 grams making a total 50 grams moon cake therefore you will need a 50 gram Mooncake presser just so you know Mooncake mode have many different sizes and I prefer the 50 gram one because it makes the perfect bite size treat however bigger size means less wrapping and less work so you can double the amount for each layer and make 100 gram moon cakes I will link this product in the description you can check it out later brush the moon cake pattern with flour to prevent the sticking take a moon cake ball and coat it with a little bit of cake flour as well shake off the excess shape the ball into a cylinder so it is easier to put into the Mooncake presser then gently press it down onto a baking pan that is lined with baking paper stay there for a couple of seconds to establish the shape then release it look at that beautiful it is satisfying to press mooncakes I just love to see them come out nice and neat oh by the way if you don't have a Mooncake presser you can bake them Round The Taste is the same however as a traditional dessert they need a sense of ceremony preheat the oven to 360 degrees Fahrenheit while waiting quickly makes one egg yolk with two teaspoons of water brush the egg yolk onto the surface of the Moon cake don't brush too much at once just need a thin layer make sure you brush the side as well we used quite a lot of yolks today for the extra egg whites you can use them to tenderize meat and make Chinese stir fries here is a demo video also you can make macaroons with egg white the oven is preheated bake the moon cakes for 8 minutes take it out and brush another layer of egg yolk this time you will only need to brush the top put it back into the oven and bake for six to eight more minutes every oven is different you should stay next to the Heat and keep an eye on the moon cakes The Filling is cooked already we just want to cook the wrapper mine took about 6 minutes this is how they look let me cut one open because I can't wait to show you the oozing lava filling take a bite this moon cake is sweet moist and creamy to fully appreciate these elegant dessert pour yourself a cup of tea it refreshes all that rich taste and makes you craving for more I hope you give this a try soon and happy mid-autumn Festival these lovely treats represent my best wishes made the round room bring you a happy family and a successful future thank you for watching and I'll see you next time byehi everyone I'm Mendy welcome to Super recipes as the mid-autumn festival approaches it's time to indulge in the joyous Traditions I'm excited to share our special treat lava custard Mooncake this is a true Delight with its three delectable layers at its core you'll find a luscious runny lover feeling the middle is a creamy custard and all of this goodness is wrapped by a buttery cookie crust it's an amazing combination that will surely Captivate your taste buds let's start by making the center which requires The Salted egg yolk you can buy them from the Asian market they usually carry it in the fridge or freezer section if you don't have access to buy them you can check this video to learn how to make your own the lava filling and the custard layer they each need two salted egg yolks so we're gonna prepare four at once bake them in a 360 degrees Fahrenheit oven for 12 minutes meanwhile combine 14 grams of unsalted butter 68 grams of whipping cream 3 grams of gelatin powder 17 grams of sugar 7.5 grams of milk powder and 30 grams of American cheese in a saucepan about one and a half slice Mooncake is a traditional Chinese dessert so I know some of you will probably ask why use cheese well nowadays Mooncake has developed many different fillings with all kinds of flavors using cheese is very popular as well personally I think the cheese flavor pairs really well with the Salted egg yolk speak about that they should be done baking we're gonna use two for now and reserve the other two for the custard press them through a fine sieve into the saucepan once done make sure you scrape the bottom of the sieve so you don't waste anything get a Piping Bag twist the tip and put it into a cup put the saucepan over a low heat stove and stir for a few minutes or until the butter and the cheese are melted like that it's perfect turn off the heat and we're going to pour it into the Piping Bag this mixture is very fluent so make sure you hold the opening and carefully take the piping bags out besides that you will also need a silicone mode we're going to squeeze the filling in each one is about 7 grams so please make sure the size of the mode is small you can use a skill to be precise I made this recipe many times so I know each of these cylinders is about 7 grams so I don't need a scale by the way if you don't have round silicone mold the square one will also work but it will make the wrapping a bit annoying the amount that I gave should be enough to make 16 fillings all right put them in the freezer overnight now we're going to make the second layer which is the milk yolk custard filling you will need three egg yolks if you don't know what to do with the egg white you can use one whole egg instead continue by adding 80 grams of sugar 120 grams of milk and 42 grams of melted butter make sure the milk is not too cold otherwise the butter will Clump up sift in 32 grams of cake flour and 15 grams of milk powder stir until no lumps then press the Salted egg yolk through the sieve as well optionally I will add some red food coloring why the lava Center and the custard filling share a similar color the food coloring will give separation to different layers so the presentation looks nicer mix well and pour it into a saucepan I like to let it go through the sieve again to get rid of any lobs turn the heat to low stir it constantly this will take five to six minutes in the first four minutes the mixture's consistency will not change at all it looks like nothing is happening but when it is about five minutes the liquid becomes lumpy you have to speed up the stirring to make sure nothing sticks to the bottom soon all the liquid will set continue to stir for a minute or until the mixture becomes nonstick and separate from the bottom of the saucepan all right that is good transfer the filling into a container right now the custard is very soft we have to chili in the fridge overnight to firm it up alright that is all the work for today we'll see you tomorrow the next day take the custard filling out of the fridge it has firmed up a lot after overnight chilling divided into 16 even pieces 18 grams each roll each one into a ball once done cover them so they don't dry out take the lava filling out of the freezer and pop them out of the mode poke a hole in the middle of the custard filling and stick the lava filling in carefully wrap it do that to all 16 of them please understand that the Frozen filling will get soft due to room temperature and become difficult to wrap so please work faster if you are slow put some in the freezer and take them out gradually remember I made a square filling you have to round it a little bit before wrapping we're going to put them in the freezer we're not trying to freeze them we just want to keep them nice and cold here is one of my failure examples because the filling is too warm it will turn soft quickly in the oven and cause the moon cake to collapse now we're gonna make the wrapper like I mentioned before this is a butter cookie formula you will need 91 grams of room temperature unsalted butter and 80 grams of icing sugar whisk them until fluffy you could use granulated sugar but it will take some time to whisk until dissolved use a spatula to scrape the side so you can incorporate everything well continue by adding 30 grams of whipping cream 1 egg yolk a quarter teaspoon of salt half teaspoon of vanilla extract and optionally some food coloring stir well many custard Mooncake recipes will use custard powder you may wonder why I didn't use it custard powder is just a mixture of starch flavor enhancer and food coloring that is the beauty of cooking if you understand what an ingredient really is you can always approach the same result with replacement therefore we're going to sieve in 20 grams of cornstarch and 200 grams of cake flour switch to a spatula and mix until you don't see any dry flour this will take only two minutes don't over mix because we don't want it to be doughy right now the dough is slightly sticky because the butter is warm cover it and let it rest in the freezer for 20 minutes once the butter is chilled it should be nonstick divide the wrapper dough into 16 even pieces about 25 grams each use a scale to be precise then roll each one into a ball and cover them so they don't dry out take the filling out of the freezer they are cold and firm but not rock hard perfect for wrapping grab a wrapper dough poke a hole in the middle and shape it into a small little bowl place the filling in use your forefinger and your thumb to squeeze around and push the wrapper up when you get to the very end push and seal it completely roll it in between your hands to make it perfect set it aside I calculated this recipe with precise measurement 7 grams plus 18 grams and plus 25 grams making a total 50 grams moon cake therefore you will need a 50 gram Mooncake presser just so you know Mooncake mode have many different sizes and I prefer the 50 gram one because it makes the perfect bite size treat however bigger size means less wrapping and less work so you can double the amount for each layer and make 100 gram moon cakes I will link this product in the description you can check it out later brush the moon cake pattern with flour to prevent the sticking take a moon cake ball and coat it with a little bit of cake flour as well shake off the excess shape the ball into a cylinder so it is easier to put into the Mooncake presser then gently press it down onto a baking pan that is lined with baking paper stay there for a couple of seconds to establish the shape then release it look at that beautiful it is satisfying to press mooncakes I just love to see them come out nice and neat oh by the way if you don't have a Mooncake presser you can bake them Round The Taste is the same however as a traditional dessert they need a sense of ceremony preheat the oven to 360 degrees Fahrenheit while waiting quickly makes one egg yolk with two teaspoons of water brush the egg yolk onto the surface of the Moon cake don't brush too much at once just need a thin layer make sure you brush the side as well we used quite a lot of yolks today for the extra egg whites you can use them to tenderize meat and make Chinese stir fries here is a demo video also you can make macaroons with egg white the oven is preheated bake the moon cakes for 8 minutes take it out and brush another layer of egg yolk this time you will only need to brush the top put it back into the oven and bake for six to eight more minutes every oven is different you should stay next to the Heat and keep an eye on the moon cakes The Filling is cooked already we just want to cook the wrapper mine took about 6 minutes this is how they look let me cut one open because I can't wait to show you the oozing lava filling take a bite this moon cake is sweet moist and creamy to fully appreciate these elegant dessert pour yourself a cup of tea it refreshes all that rich taste and makes you craving for more I hope you give this a try soon and happy mid-autumn Festival these lovely treats represent my best wishes made the round room bring you a happy family and a successful future thank you for watching and I'll see you next time bye\n"