1. Prepare all materials and weigh them for later use.
2. Put the inverted syrup, salad oil, and soap into a suitable container and mix well
3. Add low-gluten flour in portions and mix well
4. This is the mixed mooncake crust
5. Wrap it in plastic wrap and put it in the refrigerator for an hour.
6. Put the egg yolk in the preheated oven at 180 degrees, bake for 3 to 5 minutes, take it out and let it cool for later use
7. Divide the lotus seed paste into 10 equal parts, the same amount
8. Rub the lotus seed paste into the ball and then squeeze the egg yolk, and then put it in the tiger’s mouth and slowly gather it up.
9. Come like this, and finally round it up.
10. Take the mooncake crust out of the refrigerator and divide it into 10 portions
11. The steps are the same as when wrapping egg yolks
12. The ready-to-use mold (my mold is 50g), first put the mold in the flour and pat a few times, then put the kneaded moon cake into the mold and press it into a shape, and then gently push it out.
13. Preheat the oven to 180 degrees, spray water on the mooncakes before putting them in the oven so that they will not crack during the baking process. Bake for 5 minutes to set the shape, then take it out and brush with egg wash, and finally put it in the oven and bake for about 15 minutes. (There is a difference in the temperature of each oven, it is best to pay attention to the baking process)
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