First, Making the small mille crêpe. Beat 105g Egg in mixing bowl. Add Chiffon cake premix and salt, mix until smooth. Add 10g butter and mix it. Last, pour milk into the mixing bowl to mix until smooth.

Divide the batter into 5 portions. Add food colorings into the bowls (one color per bowl) and mix evnely.

Heat the frying pan on the stove, and spray a thin layer of oil. Pour 70g of batter into the pan, turning the pan to coat the batter evenly in the pan (as a crêpe), and heat until the surface of batter becoming dry, flip over and cook the other side.

After cooling down, use a round cutter which is 0.5cm smaller in diameter than the mooncake mold. Continue with rest of the crêpes.

Take a piece of cutted crêpes, applying a little amount of custard or whipped cream, and cover another piece of crêpe (with different color). Repeat these step until the height of the crêpe cake is about 70% height of the mooncake mold. Freeze it.

Making the Bing Pi skin. Mix Pin Pe Premix and water in a mixing bowl until smooth. Add shortening and knead until well combined.

Take a portion of Pin Pe dough, wrap the frozen layered crêpe with the Pin Pe skin, and use mooncake mold to press it (Tips: Pin Pe needs to be a little bit thicker, so the pattern of th mooncake mold can be pressed clearly on the mooncake)