Cooking Steps

1. 

   Step1:Pour syrup, water and corn oil into a clean bowl and stir well with a spatul

2. 

   Step2:Sift in flou

3. 

   Step3:Stir well with a scraper until there is no dry powder. Cover with plastic wrap and leave at room temperature for about one hour

4. 

   Step4:Divide the lotus seed into 50g portions. Prepare the yol

5. 

   Step5:Flatten a portion of lotus seed paste and wrap it in egg yol

6. 

   Step6:Tiger mouth u

7. 

   Step7:Wrap the egg yolk, close the mouth, knead it and rub it roun

8. 

   Step8:Divide the dough into 20g portions, 6 portions in total.

9. 

   Step9:Take a piece of dough and let it flatte

10. 

    Step10:Put on a lotus egg yol

11. 

    Step11:The tiger's mouth in the right hand is slowly moving upward, so that the pastry is evenly wrapped with stuffing

12. 

    Step12:Close the mouth and knead it well, and then rub it round agai

13. 

    Step13:Pat a little dry flour with your hands. Dip the wrapped mooncake dough with a little dry flour

14. 

    Step14:Put the dough into the mooncake mol

15. 

    Step15:Buckle it upside down in the baking tray. Press the mold and gently push out the moon cake with the pressed patter

16. 

    Step16:Preheat the oven. Spray a little water on the surface of the moon cake to prevent it from drying

17. 

    Step17:Place the baking tray in the middle of the oven. Heat it up to 175 degrees. Heat it down to 150 degrees and bake for 10 minutes

18. 

    Step18:Add a spoonful of water to the yolk and stir wel

19. 

    Step19:Take out the baking tray after baking until the surface of the moon cake is set. Dip a little yolk liquid with a brush and brush a thin layer of egg liquid on the surface of the moon cake

20. 

    Step20:Bake in the middle layer of the oven for 7 or 8 minutes again until the surface color of the moon cake is satisfactory

21. 

    Step21:Take out the baked mooncakes and let them coo

22. 

    Step22:Wait for the return oil to soften before eating.

23. 

    Step23:Finished produc