Cooking Steps

1. 

   Step1:Pour the syrup, peanut oil and water into the container. Stir well.

2. 

   Step2:Sift in medium gluten flour. Stir with chopsticks until there is no dry flour.

3. 

   Step3:Turn it into a ball with a silica gel scraper, wrap the plastic wrap, and refrigerate it for more than 1 hour.

4. 

   Step4:Salted egg yolk is soaked in corn oil one night in advance.

5. 

   Step5:Spray a little white wine on the salty egg yolk with a small watering can (special watering can for baking). Bake in the oven at 180 ℃ for 5 minutes. Take out and cool after baking.

6. 

   Step6:Start filling - lotus paste filling is divided into 16 equal parts, each about 28g.

7. 

   Step7:The lotus paste stuffing is pressed into a round cake. Wrap with a salted egg yolk. Roll round. Wrap 16 in turn. Cover with plastic wrap for later use.

8. 

   Step8:Take out the frozen dough. Divide it into 16 equal parts. Put it for a while until the dough is warmed back.

9. 

   Step9:Take a dough, press it into pancakes by hand, put on the filling and wrap it (like dumplings).

10. 

    Step10:Dip a little flour in the crab mold (the mold has more edges and corners. The dough should be made into a long cylinder and put in again to prevent the crust from being cut).

11. 

    Step11:Turn the mold around. Press firmly on the baking tray. Do it in turn. Start warming up the oven. 165 degrees.

12. 

    Step12:Spray a thin layer of water on the surface and put it into the oven. Bake at 150 ℃ for 5 minutes.

13. 

    Step13:Take it out and let it dry for a while. Beat the eggs evenly. Brush a layer of whole egg liquid on the surface of the moon cake. Bake in the oven for 8 minutes. Take out and brush another layer of whole egg liquid. Bake in the oven for 15 minutes.

14. 

    Step14:After baking, move it to the airing net. After cooling, seal it and refrigerate it. It will be delicious when the oil is returned in two or three days