1. In addition to the white lotus paste, a part of low-sugar chestnut is used as the filling. In fact, you can try any flavor; the oil can also be peanut oil or other blended oils.
2. Mix corn oil, invert syrup, and soap together, and stir well.
3. Sift in the flour.
4. Stir it with a rubber spatula, then wrap it in plastic wrap and let it stand for an hour.
5. Each moon cake is made according to 50g, the skin is 15g, and the total weight of the filling is controlled at 35g. Steam the egg yolks for 5 minutes and let cool.
6. Flatten the lotus paste filling, put in the salted egg yolk, and squeeze out the air to round.
7. Flatten the skin stuffing, put in the stuffing, slowly close the mouth, and roll it a few times to avoid air inside.
8. Then squeeze the ball slightly, and write the lettering. (For normal moon cakes, abrasive tools should be used in this step, but I want a special customized effect, so I don’t use abrasive tools)
9. Put black sesame seeds on it.
10. Preheat the oven to 190 degrees, enter the oven, and fire up and down for 5 minutes.
11. After cooling down, brush with egg liquid (mixed with one egg yolk and one spoonful of egg white).
12. Then preheat the oven to 190 degrees, and fire up and down for 8 minutes.
13. Draw moon cake box.
14. "Family Reunion Mooncakes"
15. "Birthday Moon Cake"
16. Keep it sealed at room temperature and wait for the oil to return.
Tips:·Oven temperature and baking time are adjusted according to your own oven and can be observed at any time. When the lotus seed paste is wrapped in the egg yolk, roll it a few times to expel the air inside, so as not to separate the egg yolk from the lotus paste.
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