Cooking Steps

1. 

   Step1:Pour syrup, corn oil, water and salt into the container and mix with egg beater.

2. 

   Step2:Mix wel

3. 

   Step3:Sift in flou

4. 

   Step4:Knead into a ball. Cover with plastic wrap and wake up for 3 hour

5. 

   Step5:Roll the yolk in the white wine. Bake in the oven at 160 ℃ for 7 to 8 minutes. I don't like the yolk very much. I don't have all the yolks

6. 

   Step6:Cut the yolk in hal

7. 

   Step7:Dousha 20g wrapped in egg yol

8. 

   Step8:All the egg yolk and sand are packe

9. 

   Step9:Lotus egg yolk is also wrappe

10. 

    Step10:There are five left without yolk

11. 

    Step11:The dough is divided into 25 small doses. Relax for a while

12. 

    Step12:Put the egg yolk and lotus paste on the loose pastry. Fix the top and bottom of the pastry with one hand. Use the tiger mouth of the other to gently push the top of the pastry from the bottom. Turn the pastry as you squeeze it. Slowly close your mouth and rub it into a circle.

13. 

    Step13:Put the mold in. Press it ou

14. 

    Step14:Spray a little water on the surfac

15. 

    Step15:Bake for 5 minutes at 200 degrees in the ove

16. 

    Step16:Prepare the yolk liquid for brushing. Add one yolk and one half of protein. Add 10g clear wate

17. 

    Step17:Brush the layer lightly and continue to bake in the oven at 160 ℃ for 20 minute

18. 

    Step18:Coming ou

19. 

    Step19:The next morning. The moon cake has begun to return oil. The skin is dark. It looks soft and attractive

20. 

    Step20:What it looks like the next night (the whole day after it's out

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished produc

24. 

    Step24:Finished produc

25. 

    Step25:Finished produc