How to make Su-style egg yolk lotus mooncakes

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  1.Put 185 grams of flour, 90 grams of water, and 55 grams of oil Mix together into dough, cover with plastic wrap and leave for 20 minutes

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  2. Mix 175 low-gluten flour and 75 grams of oil into a dough and let it sit for 20 minutes

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  3. Divide the water-oil dough into small portions, cover with plastic wrap and rest for 20 minutes.Divide the butter dough into small portions and cover with plastic wrap.

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  4.Put the water-oil bread into the butter dough with the seam facing up

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  5. Flatten the wrapped dough and roll it out from the middle

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  6.Roll out the rolled dough from top to bottom and roll the dough from the middle also from top to bottom

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  7. Leave the rolled skin covered with plastic wrap for 5 minutes

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  8.Wrap the egg yolk into the lotus face

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  9.Put the cake Roll the skin into a piece and wrap the lotus egg yolk

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  10. Beat the eggs and apply on Put the mooncakes on top of the oven and bake at 200 degrees for 45 minutes.Every 15 minutes, take out the mooncakes and apply a layer of eggs, and add sesame seeds for the last time