1. Salted egg yolk soaked in oil overnight
2. Pour the syrup, soap and corn oil into a large clean bowl and stir until fully integrated and emulsified
3. Sift in the flour
4. Stir evenly with a spatula until there is no dry powder. Cover with plastic wrap and put in the refrigerator for one hour.
5. Put the egg yolk on tin foil, spray a little high white wine, and bake it in the oven at 150 degrees for 5 minutes
6. Prepare the red bean paste filling, divide into 50 g portions and rub round. The salted duck eggs are marinated by myself. The large yolk is about 15g, and the small is about 11g. I split the larger one into two halves, and the smaller one is whole. Take a portion of red bean paste, squeeze it, pack it into an egg yolk, use your left thumb and right hand to close the mouth slowly, and wrap the egg yolk.
7. Close the mouth and knead it round again. This is the ready-made red bean paste and egg yolk filling
8. Use the same method to make 5 more lotus seed paste egg yolk fillings.
9. Divide the set dough into 20g portions
10. Take a portion of the dough, flatten it in the left palm, and put a lotus paste and egg yolk filling
11. Slowly move the mouth of the right hand upwards, so that the dough wraps the filling evenly, and then knead it round.
12. Roll the wrapped dough in the flour and dip it in a thin layer of flour
13. Put the dough into the moon cake mold
14. Press upside down in the baking tray, press the mold, and then gently push out the mooncake with the pressed pattern. This is the finished mooncake embryo
15. Preheat the oven up and down at 175 degrees, spray a little water on the surface of the mooncakes to dissolve the dry flour on the surface and prevent cracking during baking. Put the baking tray in the middle of the oven and bake for 7 minutes to set the shape.
16. Add a spoonful of egg white to the egg yolk and stir well
17. Take out the baked and shaped moon cakes, and use a brush to gently brush a thin layer of egg yolk on the surface of the moon cakes, without brushing around
18. Put it in the middle of the oven and continue to bake for 10 minutes until the surface of the mooncake is golden. Take out the baked mooncake and let it cool and seal it for storage.
19. Wait for the mooncakes to return to the oil and soften before eating.
