1. Take a clean container to weigh out 48g of xylitol syrup, and drip 1g of soap into the syrup and stir evenly.
2. Add 48g corn oil and stir well.
3. Sift in 55g low-gluten flour and 6g high-gluten flour.
4. Make it into a smooth dough. The syrup is more sticky. You need to be patient. After mixing, seal the plastic wrap and put it in the refrigerator for two hours.
5. 11g of egg yolk, 29g of lotus paste filling and 29g of red bean filling are divided into 12 portions of 40g filling.
6. Press the lotus seed paste filling and red bean filling into flat balls, wrap the egg yolk into small balls, and make all 12 fillings.
7. Take out the refrigerated dough and divide it into small pieces of 10g, knead it into a thin round piece with a thick edge in the middle, and slowly push up with a tiger's mouth to wrap the filling round (the picture shows the filling of red bean and egg yolk).
8. Put a layer of cornstarch evenly on the wrapped mooncake ball, so it will be easier to take off when unmolded.
9. Put greased paper on the baking tray, put the pattern into the moon cake ball, press down and demould, and a beautiful moon cake blank is born. Repeat the three steps of 7, 8, and 9 to finish the 12 moon cakes.
10. Preheat the oven up and down at 180 degrees for 5 minutes, put the middle layer in the baking tray and bake for 5 minutes, then take it out and let it cool. Add a spoonful of water to the egg yolk to make the egg yolk liquid, and brush a thin layer on each mooncake base. Return to the oven and continue to bake for 15 minutes, then remove and let cool.
11. Keep the fresh-keeping box tightly sealed and wait for a day or two for the mooncake to return to the oil and the skin becomes shiny and ready to be enjoyed.
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