How to make yellow lotus seed paste mooncake

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  1.Put the inverted syrup, corn oil and water into a basin and stir evenly

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  2. Then pour the all-purpose flour into the syrup and mix evenly until there are no grains

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  3.Use the mixed dough for Pack it in a fresh-keeping bag and put it in the refrigerator for more than an hour

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  4. Next, make the egg yolk and put the salted egg yolk Soak the egg yolks in peanut oil for half an hour

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  5. After half an hour, preheat the oven to 160 degrees for two minutes.Put the salted egg yolk in Place in a baking pan and bake for 5 minutes

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  6. Take out the egg yolk and let it cool down

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  7. Next, take out the dough and divide it into 30 grams of small dough, divided into twelve portions

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  8. Then weigh the lotus paste and egg yolk together.Each portion is 70 grams.Be sure to weigh the egg yolk and lotus paste together., because the egg yolks are of different sizes (my hands are too oily for this step), then take a piece of dough, press it flat, wrap the filling and make it into a round shape

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  9.Wrap all the dough and fillings in order

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  10. Then take the mooncake mold and apply some hand powder to avoid sticking to the mold, then put the mooncake dough into the mold

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  11.Place the mold on the baking sheet, hold the bottom with your left hand, and press the top with your right hand.Be careful not to use too much force to avoid squeezing the mooncake out

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  12.Make all the mooncake balls in sequence

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  13.Preheat the oven to 180 degrees for five minutes, bake the mooncakes for five minutes, take them out and let them cool

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  14. Next, brush the egg liquid on the surface.Remember to sift the egg liquid so that the egg liquid will be even and not lumpy.The brush must be the finest!