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1. Defrost the Mooncake Wellington in the fridge (4°C) overnight (around 12 hours)
2. Leave the Mooncake Wellington at room temperature for 10 minutes before cooking.
3. Preheat the oven (Grill+Fan Mode) with the baking tray for 15 minutes to 230°C (190°C for air fryer).
4. Take out the baking tray, line with baking paper and place the mooncake on top.
5. Whisk an egg yolk and brush a thin layer of egg yolk over the surface of the mooncake.
6. Place the baking tray on the middle shelf of the preheated oven at 230°C, bake for 10 minutes for medium rare, 12 minutes for medium, 15 minutes for well-done.
(Air fryer 190°C, 8 minutes for medium rare, 10 minutes for medium, 12 minutes for well-done)
7. Remove the mooncake from the oven and rest for 3-5 minutes.
8. Serve while still hot and enjoy!
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