Su style moon cake Yuanyang cake

Overview

Stir the ghee and powdered sugar in the filling until emulsified, then add glutinous rice flour and salt and stir evenly
Bring milk and water to a boil, add in step 1 and mix well, cool and set aside
Divide the glutinous rice balls from step 2 into 35g/piece, and divide the bean paste into 20g/piece
Wrap glutinous rice balls with red bean paste and set aside
Make a flour wall with the high-gluten flour and low-gluten flour in the oil dough ingredients, add powdered sugar and ghee water, stir until smooth and fine, and rest for 20 minutes
Stir the ingredients in the pastry evenly until the softness and hardness are similar to that of the pastry
Divide the dough into 20g/piece and the pastry into 13g/piece
Wrap the pastry in oil skin
Roll it out into a long strip, then roll it up twice in a row and let it rest for 10 minutes
Roll out the relaxed dough and seal it with the reserved filling
Brush the surface with egg yolk and stamp the pattern
Bake at 200/180℃ with upper and lower heat until the surface is golden brown