How to make lotus paste and egg yolk mooncakes

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  1.Prepare ingredients

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  2. Open the package of salted egg yolk, rub the egg yolk with white wine and soak for more than 3 hours.When it is wet, sprinkle with water.Put the egg yolk in a bowl and cover it with plastic wrap.Cook it in a steamer for 20 minutes and set aside.

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  3.Put the syrup into a clean basin, add water and stir until it turns white

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  4.Add oil and stir evenly

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  5.Put in the flour and milk powder and mix into granular form

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  6. Knead the dough with your hands, cover it with plastic wrap and refrigerate it for 1 hour.

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  7. Divide the dough into 40g pieces and divide the lotus paste filling into 30g pieces.Prepare the salted egg yolk and start wrapping it

• 8.Take a lotus paste filling, press it into a skin, wrap it with salted egg yolk, and seal it with a tiger's mouth
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  9. Squeeze and press the noodles into a skin, wrap it with lotus paste and egg yolk filling and seal it

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  10. After wrapping, prepare to put into 100g mooncake mold

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  11.Put a little dry flour into the mold and stir evenly until excess flour comes out, put the mooncakes in and press gently to compact

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  12.Press the next one to complete

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  13.When everything is done, put a little egg liquid into the oven

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  14.Preheat the oven to 160 degrees in advance , bake for 20 minutes over high and low heat, brush with egg liquid for 5 minutes halfway through and return to the oven to continue baking, spray water for 5 minutes and return to the oven to bake until mature

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  15.After baking the mooncakes and letting them dry, put them into boxes and re-oil them for about two days to eat

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  16.It is better to put the oil in a box or put it in a fresh-keeping bag to return the oil