1. Mix the syrup and salad oil with a manual whisk.
2. Then pour in the moon cake premix powder and mix well into a ball, cover with plastic wrap and let it stand for half an hour.
3. Soak the salted egg yolk in oil in advance overnight, put it in the upper and lower tubes of the baking tray and bake at 180 degrees for 6 minutes.
4. Divide the white lotus paste filling into 65g small dumplings, set aside.
5. Round the dough into 25g small dumplings, set aside.
6. Squeeze the lotus seed paste in your hands, put the salted egg yolk on it, push it up carefully with a tiger's mouth, and close it so that there are no gaps, and round it.
7. Squeeze the dough flat in your hands, put the fillings, and use the tiger's mouth to carefully push the dough up, arrange it and close it without any gaps, and round it.
8. Sprinkle some anti-sticking powder in the moon cake mold, shake the powder in the mold, and pour out the excess powder.
9. All the mooncakes are pressed and put into the baking tray, and then put in the preheated oven (spray a little water before the mooncakes enter the oven) and bake for 5-10 minutes.
10. Bake the mooncake until the surface and sides are light yellow, let cool for 5-8 minutes, take out and brush with a thin layer of egg yolk water, put it in the oven and bake for 8-10 minutes until the color is complete.
