Cooking Steps

1. 

   Step1:Mix water, peanut oil and invert syrup. Stir until well combined.

2. 

   Step2:Pour in medium powder. Mix well. Cover with plastic wrap and refrigerate for more than one hour.

3. 

   Step3:Put salted duck eggs in the preheated 180 degree oven. Bake for 8 to 10 minutes. Let the bottom bubble.

4. 

   Step4:Wrap the egg yolk with white lotus seed paste (the total weight of lotus seed paste and egg yolk here is about 75g). Wrap all the eggs and cover with plastic wrap for standby.

5. 

   Step5:Take out the frozen crust and divide it into 9 equal parts. Knead it with your hands, as shown in the picture.

6. 

   Step6:Push the crust up slowly with the tiger's mouth in your right hand. Rotate it with your left hand. Wrap the lotus egg yolk filling. Pat some flour on your hand to prevent sticking (you need to be careful and patient here, because the crust is thin. Make sure it's evenly wrapped. You'll have experience if you wrap it several times

7. 

   Step7:What it looks like when it's wrapped.

8. 

   Step8:Sprinkle some flour in the mold. Then shake off the excess flour. Pat the flour on the surface of the cake ball. Put the cake ball on the table or directly in the baking tray. Cover with the mold. Press.

9. 

   Step9:Take off the mold and it will be formed.

10. 

    Step10:It's fully formed. Spray some water on the surface. Put it into the preheated oven of 200 degrees. Bake for 5 minutes and take it out. Brush a layer of yolk liquid gently (only a thin layer is needed. If you brush too much, the color will be very black). After brushing, put it into the oven and bake for 15 minutes or so until the surface is golden.

11. 

    Step11:Dangdang. It's ou

12. 

    Step12:Meimeida ~ ~ don't rush to eat. The crust of the newly baked moon cake will be very hard. At this time, we need to pack and seal the moon cake. It will become soft and waxy in about three days. This is called oil return .