1. Sprinkle a layer of white wine on the salted egg yolk, bake it in the oven at 150 degrees Celsius, and refrigerate for 6 minutes.
2. 75 grams of invert syrup, 2 grams of soap, 25 grams of corn oil, stir well.
3. Sift in 120 grams of all-purpose flour and stir into a dough that does not stick to your hands.
4. Cover with plastic wrap, seal and refrigerate, and relax for 2 hours.
5. Weigh 30 grams of egg yolk and lotus seed paste together. Pack the egg yolk tightly with the lotus seed paste and knead into a ball for later use.
6. One whole egg and one egg yolk, beat and sift.
7. The loosened dough is 20 grams per serving. Take a portion of the dough and press it into thin slices. Pack the lotus seed paste evenly inside.
8. Wrap in a thin layer of flour and knead into a cylindrical shape.
9. Use a 50-gram moon cake mold to press and shape it.
10. Spray a layer of water mist on the surface of the mooncake, take it out of the oven at 180 degrees for 6 minutes, brush with a layer of egg liquid, bake at 170 degrees for 10 minutes, and then brush with a layer of egg liquid, and bake at 170 degrees for 10 minutes.
11. Sealed and stored at room temperature, the oil can be returned within two or three days.
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