How to make lotus paste and egg yolk mooncakes

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  1.First stir the syrup, juice and peanut oil evenly with a manual egg beater

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  2.Add all-purpose flour and mix evenly until there is no dry powder, cover with plastic wrap and rest for 2.5 hours

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  3.Processing egg yolks: spray a little white wine, steam in water for about eight minutes, let cool and set aside

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  4.Crush the egg yolk and mix with the white lotus paste evenly, and roll into a 25g ball

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  5. Divide the relaxed dough into small balls of 25 grams each

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  6. Wrap the mooncake filling like glutinous rice balls and roll into an oval shape

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  7.In corn starch Roll it, tap off the excess flour, put the dough into the mold and press it into shape, then place it on the baking tray

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  9.After the mooncakes cool down, seal them and store them at room temperature.They can be stored for about a week