1. Invert syrup, liquid soap, and peanut oil, mix well.
2. Stir until there is no separation of water and oil.
3. Pour in low flour and mix well.
4. After mixing the dough smoothly, seal it and relax at room temperature for more than 2 hours.
5. The lotus seed paste filling and egg yolk are wrapped into a filling ball according to the weight of 30 grams.
At the same time, the dough is divided into 15 parts and knead into small balls, each about 20 grams.
The filling and dough are covered with plastic wrap to prevent moisture from evaporating.
7. Take a pie crust dough and press it in the palm of your hand into a round pie crust that is thick and thin on the outside and put it into the filling ball. Place the crust and filling on the palm of your hand with your left hand, push the crust in with your right hand, and rotate the left hand to push the crust evenly away. Close to the stuffing ball until it encloses the whole stuffing ball.
8. Rolled into a ball is the mooncake blank.
9. Rinse the mold with flour, aim at the moon cake ball in the baking tray and press down evenly with both hands vertically, lift the moon cake mold, and push out the moon cake blank.
10. The pressed moon cakes are evenly placed on the plate.
11. Preheat the oven to 200 degrees, set the heat to 180 degrees, and bake at 150 degrees for 7 minutes to finalize the shape. Before putting the mooncakes into the oven, spray some water mist in the oven to prevent the mooncakes from cracking.
12. Remove and brush with egg yolk liquid.
13. Put it back into the oven and continue to bake for about 20 minutes until the surface is golden.
14. Take it out, let it cool, and store it at room temperature for about 2-5 days. The mooncake will taste better after returning to the oil.
15. After returning the oil, the lotus seed egg yolk mooncake is thin and soft, shiny and golden in color. It is the most classic flavor of Cantonese mooncakes.
Different oven temperature settings are different, set the temperature and time based on your own oven.