Mash 120g moon cakes into a bowl, add 50g melted butter and stir well to make bread stuffing.
Put 240 g of high-gluten flour, 60 g of low-gluten flour, 4 g of improver (negligible), 12 g of milk powder, 30 g of whole eggs, 6 g of yeast, 54 g of sugar, 150 ml of water and 6 g of salt into a bread machine and stir them into smooth dough for about 20 minutes.
Add 30 grams of softened butter and knead for 20 minutes until the film can be pulled out, covered with plastic wrap and fermented at room temperature to 2.5 times its volume.
Take out the fermented dough, exhaust, knead and relax for 15 minutes.
Roll the loose dough into a rectangle, spread the bread stuffing evenly, roll it up, cut it into sections, put it in a paper mold, cover it with plastic wrap, set it and ferment it to twice its size.
After fermentation, the surface is brushed with egg liquid and baked. Baking: (Time and temperature are for reference only, please refer to the temperature of your own oven) The oven is preheated in advance 10 minutes, 190 degrees, and the second floor 18-20 minutes.