Cooking Steps

1. 

   Step1:First of all, let's take a look at today's protagonist. No sucrose conversion syrup. No sucrose pure white lotus see

2. 

   Step2:Pour syrup, water and peanut oil into the basin and stir wel

3. 

   Step3:Pour in medium gluten flour ~ do not sift it. Stir until no white flour can be seen. Put it in a fresh bag and relax for more than 2 hours

4. 

   Step4:I use this brand of yolk. It's not bad. I only put half of the 50g moon cake. People who are too salty in diabetes should eat less

5. 

   Step5:Lotus seed paste with egg yolk is 35g. Wrap the egg yolk. Put it aside and cover it with plastic wrap. I just wrapped 18 lotus seeds in one package

6. 

   Step6:After all of them are wrapped, the skin is also loose. Divide the skin into 18 pieces. The amount of this square skin can be made into 20 pieces.

7. 

   Step7:Rub the flabby skin into a round shape. Press it flat and wrap it with lotus egg yolk filling. Use hukou to push it up slowly to cover all the lotus seeds

8. 

   Step8:Put your favorite patterns into the mold. Put the wrapped mooncakes into the mold - press with a little force - and then push them out gently. Make all mooncakes in turn. Preheat the oven at 200 ℃. Spray water on the mooncakes. Bake them in the upper layer of the oven for 5 minutes. Take out the other plate and spray water for 5 minutes. Brush the egg liquid in the first plate - take out the second plate and put the first plate in the middle and lower layers for 7-8 minutes Bake alternately for 30 minute

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin