1. Peel the salted egg yolk and cook it in the microwave for 5 minutes
2. Standby after oil is discharged
3. Whip the invert syrup liquid water and corn oil, add flour and knead into a dough. Wake up for 30 minutes
4. Prepare the filling. 50 grams of chestnut paste and green bean paste are kneaded into a ball
5. 40 grams of lotus seed paste is packed with salted egg yolk. About 50 grams each
6. All done
7. The dough is divided into 20 grams each.
8. Pack the stuffing. Close down
9. Use moon cake film tool to press out the pattern
10. Brush the liquid egg yolk after 5 minutes in the microwave oven grill mode
11. Bake for another 15 minutes. Refrigerate after cooling completely. It can be eaten after returning to the oil.
