Wheat Flour, Cornstarch, Sugar, Milk Powder, Whole Egg Powder, Compound Raising Agent (Raising Agents(E450(i),E500(ii),E341(i)), Stabilizer(E170(i),Tapioca Starch)m Colour(E160a),Flavouring

1. Stir the whole egg liquid (40g) and butter solution (40g) together, then add the premixed powder (200g) and stir evenly 2. Then put it in the refrigerator to refrigerate for 15-30 minutes before dividing. 3. Taking a 50g mold as an example, divide the dough into 15g portions, add 35g of fillings, and then gently remove the mooncakes from the mold. 4. Place on the tray and bake in a preheated oven at 200 degrees for 10 to 12 minutes 5. Prepare another egg yolk, add a small amount of water and mix well, then use a brush to gently sweep the egg liquid onto the mooncakes, bake in the oven at 200 degrees/turn down the heat to 0 degrees/bake for 2 to 4 minutes, bake until the surface is golden brown and take it out.