Cantonese style white lotus egg yolk mooncake Recipe

• 

  1.The first step is to convert the syrup Mix evenly with corn oil and stir until completely mixed and turbid

• 

  2.Screen into low Powder

• 

  3.Knead the dough and cover it with plastic wrap to rest for an hour while preparing the filling p>

• 

  4. Bake the salted egg yolk first
  Buy ready-made egg yolk if time is tight

• 

  5. Place the salted egg yolk on the baking sheet, spray a little white wine to remove the smell, and put in the preheated Oven at 180 degrees for five minutes

• 

  6.Be careful not to over-bake without oil leakage.

• 

  7. I also bought ready-made lotus paste for the filling...Haha, I was really lazy this time

• 

  8.Just divide it into eight equal parts

• 

  9.Then take a portion of lotus paste and wrap a salted egg yolk

• 

  10. Just make it round without exposing the yolk

• 

  11. Divide the dough into eight equal parts

• 

  12.Take a portion of dough and flatten it to wrap the fillings

• 

  13. Use the tiger's mouth to slowly close it

• 

  14.Put it into the mooncake mold, press it firmly and then invert it Press out the mooncake mold on the baking sheet, put some flour in it, shake it evenly, and pour it out to prevent sticking

• 

  15.Preheat the oven to 200 degrees, spray water on the mooncakes and bake for five minutes

• 

  16.Take out the cool and brush with egg yolk liquid at 180 degrees and continue baking for 20 minutes

• 

  17.The fragrant mooncakes are out of the oven Don’t be anxious.Cantonese-style mooncakes should be left for a day or two to recover.