Cantonese-style Lotus Seed Paste Moon Cake
by Love Mayfair
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. 1: Pour the syrup into a bowl
2. 2: Add liquid water and stir evenly
3. 3: Add corn oil and stir evenly
4. 4: Add moon cake powder after mixing evenly
5. 5: After mixing evenly, as shown in the picture
6. 6: Round the lotus paste filling and mooncake crust separately (35g lotus paste filling and 15g mooncake crust)
7. 7: Press the skin open by hand, put in the lotus paste filling and slowly push open the circle by hand, press out the pattern with a mold, preheat the oven to 220 degrees, and bake it in the oven for about 10 minutes
8. 8: Take out the moon cakes from the oven, brush with egg wash, and put them in the oven for 5 minutes
9. 9: This is how it goes out of the oven after finishing the previous steps. The mooncakes need to return to the oil for about 2 days. The newly baked mooncakes are relatively crisp, and some people don’t like to eat them, but I think they are still good.
