1. Prepare the required raw materials
2. Preheat the oven up and down at 180 degrees in advance, spray the egg yolk with high white wine, roast the middle and upper layer for eight minutes, and let it dry for later use.
3. Invert syrup, corn oil, and mixed soap (a mixture of alkali and water) are weighed and placed in a stainless steel basin and beaten evenly with a manual beater to an emulsified state
4. Sift in the flour and mix evenly
5. Cover with plastic wrap and store at room temperature for more than one hour.
6. Lotus paste filling, weigh the egg yolk and divide evenly into 30g portions
7. Roll the lotus paste filling one by one and set aside
8. Press the lotus paste filling with the palm of your hand
9. Pack lotus paste stuffing into egg yolk one by one
10. The mooncake crust that has been set aside is divided into 20g portions evenly, and rounded and set aside
11. Press the skin flat in your hand, put in the stuffing, and carefully push up the dough with a tiger's mouth, finishing and closing it, there should be no gaps.
12. Put in the moon cake mold and press out the pattern you like.
13. Spray a thin layer of water, put it in a preheated oven at 200 degrees, and bake the middle and lower layers for five minutes to set the shape
14. 1 egg yolk 15g egg whites, mix and beat well, brush a thin layer of shaped moon cakes
15. Put it in the oven and bake for 15 minutes. Let it cool and seal it for 2 to 3 days. You can enjoy it after returning to the oil for 2-3 days.
Be sure to beat the syrup, peanut oil, and soap with a manual whisk until it is thoroughly emulsified, then add powder; wear disposable gloves; cover with plastic wrap when loose.