1. Pour the syrup, soap and corn oil into a large clean bowl, stir with a spatula until fully integrated
2. Sift in the flour
3. Stir evenly with a spatula until there is no dry powder. Cover with plastic wrap and leave at room temperature for one hour.
4. Prepare the lotus seed paste filling, divide into 50 g portions, and rub round. Duck egg yolk spare.
5. Take a lotus seed paste and pack it into an egg yolk
6. Slowly close up with the mouth of the tiger to wrap the egg yolk
7. Close the mouth and squeeze it, and round it again
8. Divide the rested dough into 20g portions, knead round and set aside
9. Take a portion of the dough and flatten it in the left palm
10. Put in a lotus seed egg yolk and wrap it in dough
11. Slowly move the mouth of the right hand upwards so that the dough wraps the filling evenly.
12. Close the mouth and knead it round
13. Pat a little dry flour in the palm of your hand, roll the wrapped dough around and dip it in a thin layer of flour
14. Put the dough into the moon cake mold
15. Press upside down in the baking tray, press the mold, and then gently push out the mooncake with the pattern.
16. Preheat the oven, spray a little water on the surface of the mooncake to prevent it from cracking during baking
17. Put the baking tray into the middle of the oven, and bake for 10 minutes at 175°C and lower at 150°C
18. Add a teaspoon of water to the egg yolk and stir well
19. 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
20. Put it in the middle of the oven and continue to bake for 7 or 8 minutes until the mooncake surface is satisfactory
21. Take out the baked mooncakes and let cool and seal them for storage
22. Wait for the mooncakes to return to the oil and soften before eating.
23. Finished product
24. Finished product
25. Packed and sent to friends and relatives, beautiful
