Cooking Steps

1. 

   Step1:First, make the crust. Mixed syrup, peanut oil, water and custard powde

2. 

   Step2:Add flour. Do not sift. Add directl

3. 

   Step3:Then mix evenly from bottom to top with a scraper or scrape

4. 

   Step4:Wrap the wrap and leave aside for at least 2 hours. It's better not to refrigerate. The frozen crust will feel a little sticky even if it is reheated.

5. 

   Step5:Next, divide the filling. According to the ratio of 3-7. The filling part is 35g. Egg yolk + white lotus seed paste = 35g. Then wrap the egg yolk with lotus seed paste. Put the separated filling aside with plastic wrap. Divide 15g cake crust into pieces. Cover with plastic wrap and set aside.

6. 

   Step6:Then take the crust and flatten the middle part with your thumb. Then add a piece of stuffing. Use tiger's mouth to push the crust up slowly.

7. 

   Step7:Finally, close the mouth. It's not necessary to sprinkle powder to prevent sticking. Just press out the pattern inside the moon cake mold.

8. 

   Step8:After pressing one by one, you can bake it. No need to spray water. Because there is no powder coating to prevent sticking. Bake for 5 minutes at 200 ℃.

9. 

   Step9:Then take it out. Brush the yolk on the surface. Continue baking at 180 ℃ for 15 minutes.

10. 

    Step10:It's a little bulging around the moon cake. At the same time, if the surface has been colored, it means that it's ready to bake. It's OK to return the oil for two days.