Cooking Steps

1. 

   Step1:Prepare the material (prepare the syrup in advance if you make it yourself

2. 

   Step2:Mix the conversion syrup, water and peanut oil evenly with the hand eggbeate

3. 

   Step3:Add medium gluten flour and mix wel

4. 

   Step4:After kneading the dough, wrap it with plastic wrap and put it in the refrigerator for an hou

5. 

   Step5:Soak the yolk in the white wine and put it on the baking tra

6. 

   Step6:Bake in oven at 180 degrees for 8 minutes. Cool and set asid

7. 

   Step7:It's a 50g mold. The filling ratio is 4-6. So the skin is 20g. The filling is 30g. Those who are proficient and like lotus can try the ratio of 3-7 or 2-

8. 

   Step8:Add the egg yolk and lotus seed paste, 30 grams each. Wrap wel

9. 

   Step9:Take out the dough. 20 grams eac

10. 

    Step10:Pack the skin evenly with filling. Squeeze the skin flat in your hand. Put on the stuffing. Use tiger mouth to carefully push the dough upward. Finish the mouth and rub it round.

11. 

    Step11:Sprinkle starch in the mould. Press the mooncake embryo into the moul

12. 

    Step12:Bake the mooncakes in a preheated oven with a temperature of 200 degrees. Spray a layer of water on the surface of the mooncakes before entering the oven. After 5 minutes in the oven. After the pattern is set, take it out. Brush a thin layer of egg water. Bake in the oven for another 15 minutes.

13. 

    Step13:Finished product drawing. The crust of the freshly baked mooncake is relatively dry. After cooling, it shall be sealed for preservation. Return the oil after 2-3 days. The crust will become soft.