1. Pour the weighed syrup into a basin, add liquid water, and stir evenly with a manual whisk
2. Add the weighed olive oil in the basin, and stir until the syrup and olive oil are emulsified, that is, the state of grain
3. Add 1/3 of low-gluten flour and mix evenly with a spatula
4. Then pour in the remaining low-gluten flour, use a spatula to press and mix into a dough, cover with plastic wrap, and chill and relax in the refrigerator for at least 1 hour
5. When the dough is relaxed, divide the lotus seed paste into 30 g each, knead it into a ball, take a lotus seed paste, and squash it
6. Put the salted egg yolk on it, carefully knead the lotus seed paste, knead it into a ball, set it aside
7. Take out the awake dough, divide it into 15g each, prepare a bowl, pour some low-gluten flour, this is mainly used to prevent sticking, dip the dough agent in the low flour, don't stick it Too much, round the dough in your hands, then squash
8. Put the egg yolk and lotus seed paste filling, and then turn your hand down to make the dough wrap most of the filling, gently push the dough up with your fingers, and slowly wrap the whole filling. This process is a bit slower and patient. Some, if the dough is broken, don’t worry, just push the surrounding dough gently to make up the broken place. Round the wrapped mooncake dough slightly and set it aside for later use.
9. Put some low flour in the moon cake mold, shake it to fill the mold with low flour, and pour out the excess low flour in the moon cake mold. Just spread a thin layer of low gluten flour. Don't touch it. Too much low powder, otherwise the mooncakes will not have a clear pattern
10. Gently put the moon cake blank into the mold. Fasten the mold on the baking tray, hold the lower part of the mold tightly with one hand, and fix the mold to prevent sliding when pressing the mold. If the mold slides while pressing, it is easy to crook or press out the skirt, and press with the other hand Handle, press down gently and evenly, then loosen the mold, and gently pick up the mold vertically
11. Preheat the oven to 210 degrees, spray a layer of water on the surface of the finished moon cake
12. Put it into the oven, bake for 8 minutes and then take it out. After it cools down, brush a layer of egg mixture, then bake it in the oven for 10 minutes, take it out and brush it again, and bake it in the oven for 10 minutes.
13. Take it out and let it cool down and eat it after returning to the oil at room temperature
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
