Cantonese Coconut Heart Lotus Rong Mooncake

1. Materials used

2. Divide the coconut and lotus into 6 equal parts and knead them into circles

3. Press a small pit on the lotus seed paste

4. Add coconut paste

5. Wrap the coconut with lotus seed paste

6. Pinch tightly and tighten the mouth to form a round shape

7. Divide the crust into 6 equal parts

8. Take a piece of cake crust and flatten it

9. Add filling

10. Push the pastry crust upwards

11. Closing and rounding

12. Pack them one by one

13. Roll the flour in a circle and wrap it with a thin layer of flour

14. Put it into the mold

15. Compaction

16. Knock left and right each

17. Deducting the cake blank

18. Place it in the baking tray and spray water on the surface

19. Put it in the oven, heat it up at 230 degrees Celsius and down at 180 degrees Celsius, and bake for about 5 minutes

20. After shaping the surface, take it out, brush the egg mixture, and then put it into the oven to bake for about 10-15 minutes

21. The surface is golden and ready to be fired