1. Add liquid soap and peanut oil to the invert syrup and mix well
2. Sift in low-gluten flour and high-gluten flour
3. Knead the dough into a fresh-keeping bag and put it in the refrigerator for one hour
4. The lotus seed paste filling is filled with half an egg yolk, weighs 45g in total, and can be divided into 32 pieces
5. Divide the dough into about 20g portions
6. Thin the dough, wrap it in the stuffing, put it into the mold to shape it, drain it into the baking tray, and brush it with a layer of water
7. Put in the oven, 150 degrees, middle level, bake for 15 minutes
8. The eggs are broken up, the mooncakes are taken out and brushed with a layer of egg liquid, put into the oven again, 150 degrees, middle layer, and bake for 7 minutes
9. Then take out the egg wash, put it into the oven again, 150 degrees, middle layer, bake for another 7 minutes
10. Finally take it out, brush with egg mixture and bake for 7 minutes
Tips:Be careful when wrapping the dough, don’t break it
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
