How to make Cantonese lotus paste mooncakes

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  1. Flour, inverted syrup, alkaline water, edible oil, lotus paste filling, and molds are all ready

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  2.Pour the syrup and cooking oil into the basin

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  3.Add Lishui

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  4.Use a manual egg beater to beat evenly until it becomes emulsified.

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  5.Sift in the flour

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  6. Knead the dough with your hands, cover it with plastic wrap and let it rest at room temperature for an hour

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  7. Divide the lotus paste filling, 30 grams each, and the dough 20 grams, and set aside

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  8.Take a pie crust and flatten it with your hands

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  9.Put in the lotus paste filling and start wrapping

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  10.Push up with your hands and close at the end

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  11.Make it into a round shape without leaking the filling

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  12. Roll it in flour to release it from the mold

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  13.Put it into the mold and press out the flower shape

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  14.Preheat the oven to 200 degrees for the prepared mooncake embryos, spray water on the mooncake surface, and then put it into the oven.

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  15.Bake for five minutes.After setting, take it out and brush with egg wash

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  16.Continue to bake in the oven and bake for another fifteen minutes

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  17.The baked mooncakes can be eaten after the oil has returned