#新良第一节婚纱大赛# Cantonese-style Moon Cakes with Egg Yolk and Lotus Paste
1.
Find a large clean bowl and add 190g of invert syrup
2.
Add 70g peanut oil to 3g soap and stir vigorously until fully integrated
3.
Sift in 250g low-gluten flour, knead it into a dough and let it stand for 1 hour
4.
According to the ratio of 3 to 7 between the skin and the filling, weigh out the salted egg yolk and lotus seed paste of an appropriate weight, and wrap the salted egg yolk in the lotus seed paste.
5.
Slowly wrap the skin around the whole lotus paste filling
6.
The skin should be evenly wrapped, this is how it looks after wrapping
7.
Put it in the mold and press out the pattern
8.
Preheat the oven well, bake the middle layer of the upper and lower fire at 175 degrees for 10 minutes to finalize the shape
9.
Add 1 tablespoon of water to an egg yolk, mix well and apply on the surface of the mooncake
10.
Continue to fire up and down the middle layer for 15 minutes!