1. Put the salted egg yolk in the oven, spray with white wine, and bake at 180 degrees for 5 minutes
2. Divide the white lotus paste filling into about 20 grams each and roll into balls
3. Take a ball of lotus seed paste and squash it, and put a roasted salted egg yolk in the center
4. Slowly close your mouth with a tiger's mouth
5. Round again into egg yolk and lotus paste filling for later use
6. Pour the inverted syrup and peanut oil into a small basin and stir well until it becomes emulsified
7. Sift in half of Cantonese-style mooncake premix powder
8. Mix well with a spatula and let stand for 30 minutes
9. Then sift in the remaining Cantonese-style mooncake premix powder again
10. Mix into a soft and hard dough and let stand for 20 minutes
11. Take about 20 grams of dough and round it, flatten it, and put the prepared egg yolk lotus paste filling in the middle
12. Slowly crawl the outer pie crust to wrap the filling and close the mouth
13. Put it in the moon cake mold
14. Pressing
15. Arrange on a baking tray lined with greased paper
16. Preheat the oven at 180 degrees, bake for 5 minutes, take out and brush with a thin layer of egg mixture, put it in the oven again and bake for 15 minutes
17. Bake until the surface is golden brown, keep it sealed after cooling, and eat after returning to the oil for 2-3 days
Tips:Cantonese-style mooncakes have a harder crust after baking, and they will taste better after 2-3 days of oil return
