1. Put the lotus seeds in an appropriate amount of water and cook in an electric pressure cooker for 25 minutes
2. When you can open the lid of the pot, pour out the lotus seeds and grind them into a fine lotus paste in a blender three times
3. Pour out and stir-fry the water slowly in a pot on a low fire. During this time, add 180 grams of xylitol in two times, and stir-fry until a dough is formed. Add 140 grams of corn oil when there is not much water
4. Stir-fry until the corn oil is absorbed, mix evenly, then take it out and put it in the fresh-keeping box to cool
5. Add peanut oil and soap to the syrup and mix well
6. Put in the sifted flour and milk powder, knead well, let the lid loose on a wet towel for 1 hour
7. Divide the filling into 50g portions
8. Peel into 20g portions
9. Take one portion of the filling, divide it into two halves, put a salted egg yolk in the middle, and knead it round
10. Take a portion of the pie crust, wrap it in a fresh-keeping bag, grind it into a big circle, and put a portion of the wrapped filling
11. Wrap, at this time, some parts are not completely wrapped, and the rest is wrapped slowly with a push method. It is more difficult to wrap, but be careful, you will surely be able to wrap it.
12. The wrapped moon cake is rolled over the cooked glutinous rice flour (you can buy it, or you can fry the raw glutinous rice flour on a low fire until it is slightly yellowed and cooked), and carefully pat off the excess flour. The mold is also In the same way, sprinkle an appropriate amount of dry powder, knock off the excess powder, and then put the mooncake dough in, put it on the baking tray, press out the pattern with a little force, and press it out. In this way, a small mooncake dough is completed (the specific package Just look at the detailed picture below, what I said is not too clear, friends who can’t understand it, look at the picture, I took the picture quite clearly)
13. Preheat the oven at 200 degrees, spray a little water on the surface of the mooncake before putting it in the oven, bake the second-to-last layer for 5 minutes and then take it out. Carefully brush the surface with egg yolk liquid (only the surface, not the side), and bake the third-to-last layer After 15 minutes, you can (see if the color on the surface is too dark and can be covered with tin foil)
14. Take out the baked mooncakes and let them cool. The newly-made mooncakes are not too soft. Generally, they will be softer and more delicious after they are left in the refrigerator for 2-3 days to return to the oil. Of course, if you are as anxious as me, you can cut it up and eat it, because the crust is not very thick and thin, so I started eating it on the same day.
