1. After the salted egg yolk is peeled, spray with white wine and bake at 180 degrees for 5 minutes
2. The egg yolk is divided into two, one egg yolk and lotus paste is 35g
3. Mix the main ingredients, mix well, refrigerate for 1 hour, divide into 13 portions, wrap the egg yolk with lotus seed paste, and make a round for later use, total 13
4. After pressing the crust flat, put the egg yolk and lotus paste filling and wrap it
5. Roll a layer of cooked glutinous rice flour, shake off the excess flour, and press the film
6. Spray a little water and bake at 200 degrees for 5 minutes. Take out the egg yolk and add a tablespoon of egg white to beat evenly. Pat lightly on the mooncake and bake for another 15 minutes.
Tips:After baking the mooncake, let it cool and place it in a sealed place for 1-2 days before eating.
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