Cooking Steps

1. 

   Step1:Add peanut oil, water and invert syrup into the beating bowl. Stir by hand until the mixture is emulsifie

2. 

   Step2:Add flour with medium gluten. Stir until there is no flou

3. 

   Step3:Wrap with plastic wrap. Allow to stand for 2 hour

4. 

   Step4:During filling making, I bought a vacuum packed egg yolk. I soaked it for a few days in advance. I took it out and put it on the baking plate. The oven was heated up and down 160 degrees in advance. I baked it for 58 minutes. No need to bake it

5. 

   Step5:Stuffing and yolk bear weight together. Total weight: 30

6. 

   Step6:The yolk is wrapped into the stuffing. It's not convenient to make lotus egg yolk and bean yolk while making them. The process of wrapping can't be done. Roughly speaking, it's not convenient to knead the stuffing into a round ball. Press a small pit from the middle with your thumb. Slowly knead the pit. Put the yolk in. Wrap it and knead it

7. 

   Step7:The dough is divided into 20 grams. Knea

8. 

   Step8:Stuffing into the dough. Same techniqu

9. 

   Step9:Sprinkle some flour in the mould and knock it out. Put some flour around the anti sticking mooncake dough. Put the dough in the middle of the mould and press out the pattern

10. 

    Step10:Press all the mooncakes. Preheat the upper and lower part of the oven by 180 degrees. Bake in the middle and lower part of the oven for 5 minute

11. 

    Step11:Egg yolk is made during this period. The egg needs only the yolk. Add a little water. Break it up, sift it for 5 minutes, then take out the baking pan. Brush a thin layer of egg liquid. Brush the wool brush a few times on the edge of the bowl and then brus

12. 

    Step12:Put it in the oven again. Bake at 160 ℃ for 1520 minutes. Color it

13. 

    Step13:Mooncakes are sealed and preserved after cooling. It's better to eat them after oil retur

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin