1. After washing the lotus seeds, soak them in clean water until they are soft, soak the soft lotus seeds and remove the lotus heart, add in the water that has not had the lotus seeds, and stew in a pressure cooker for half an hour until the lotus seeds are soft
2. The stewed lotus seeds are cooled slightly, and when they are not hot, pour them into the mixing cup of the food processor
3. Use a food processor to beat into a puree, heat the wok, add 1 tablespoon of peanut oil and 2 tablespoons of fine sugar
4. Pour in the lotus seed puree and stir-fry until the lotus seed puree is mixed with sugar and oil until absorbed. Pour in all the remaining fine sugar, heat it over medium heat and stir fry until the lotus seed puree boils, then turn to medium-low heat
5. Continue to stir fry over medium and low heat, adding peanut oil several times during the frying process. Stir fry each time until the lotus seed puree has completely absorbed the peanut oil before adding the next time
6. During the stir-frying process, the lotus seed puree will gradually thicken as the moisture continues to evaporate
7. Stir fry until it is dry and hard as shown in the picture, then turn off the heat. Ready to use after the filling has cooled
8. Pour the inverted syrup into a bowl, add soap and peanut oil and mix well
9. Sift in the flour and milk powder and knead the dough by hand. Put the kneaded dough in the refrigerator for more than 1 hour
10. Take out the dough, divide the crust and filling according to the ratio of 3:7 (for example, 63 g mold, according to the ratio of 3:7, the crust is 18 grams, and the egg yolk and lotus paste filling is 45 grams)
11. Divide 1 lotus paste filling into two pieces, put the egg yolk in the middle, knead the lotus paste filling with the egg yolk into a circle, take a pie dough, flatten it on the palm of your hand
12. Put the lotus paste filling in the middle of the dough
13. Use two hands to slowly push up the pie crust to wrap the lotus seed paste
14. Continue to push up until the lotus seed paste is completely covered. Pay attention to the strength, try to make the pie crust evenly thick and not reveal the filling
15. After wrapping, it becomes a ball
16. Sprinkle a little flour on the moon cake mold and pour it out to make it easier to unmold for a while. Put the ball dough into the moon cake mold
17. Press the moon cake mold directly on the baking tray to press out the moon cake pattern
18. Lift the moon cake mold, spray some water on the surface of the moon cake, and bake it in a preheated 190 degree oven. Bake for about 5 minutes. After the mooncake pattern is finalized, take it out and brush the surface with egg yolk water (only the surface, not the sides), then put it in the oven, bake until the surrounding is a drum shape, and the cake crust is evenly colored. It takes about 20 minutes to bake in total (the time is for reference, please adjust according to the actual situation of the oven)
