How to make lotus paste and egg yolk mooncakes

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  1.Add sour water to the prepared conversion syrup, mix with a whisk, add butter, and mix with a whisk Beat butter, add flour and mix (already sifted), then divide the dough into 15g each

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  2.Add rum to the egg yolk to remove the fishy smell, place it in the oven and bake until the oil is released

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  3. Divide the lotus paste into 20g each, wrap the egg yolk with lotus paste, wrap the lotus paste with dough, and use a mooncake mold to press out the mooncake shape

• 4. Bake in the oven at 110°C for 20 minutes.After baking for 20 minutes, brush the egg liquid on the mooncakes and bake for 5 minutes.That's it
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  5. If the baking temperature is too high, you can brush a little less oil before taking it out of the oven.