Cantonese style egg yolk lotus paste mooncake

1. First, make the skin, oil, water, and syrup. Mix well.

2. Pour in flour

3. Mix well with a scraper and knead into a dough

4. Wrap it in cling film and let it warm up for at least three hours.

5. Divide the lotus filling into 20 portions. Wrap each 10 grams of egg yolk in 20 grams of lotus paste filling. Backup.

6. Take a 20g dough and press it into thin slices

7. Wrap the previously packaged egg yolk filling