1. Combine the syrup and liquid water, stir well, and then sift into the flour.
2. Stir the raw materials, and after stirring, let them dry for one hour.
3. Each egg yolk and lotus seed paste are added together and divided into 35 grams. Then wrap the egg yolk with the lotus seed paste.
4. The dough is divided into 15g portions, and the filling is wrapped.
5. To press the wrapped moon cake, I chose a 50-gram mold.
6. Preheat the pressed moon cakes in the oven at 190 degrees for 5 minutes, bake the moon cakes for 5 minutes, brush the egg liquid on the surface of the moon cakes after 5 minutes, and bake them at 190 degrees for 12 minutes. You can get it out!
7. It's finally out!
