Cantonese style egg yolk lotus paste mooncake

1. Mix the conversion syrup and corn oil evenly, mix the water powder with low gluten flour, and stir all of it again. Do not over mix, pour it into a fresh-keeping bag, fold it like a blanket for a few times, let it sit for one or two hours, and the pastry will be ready

Taking 100 grams of mooncakes as an example, the ratio of skin to filling is 3:7. Skilled ones can use 2:8, and weigh 30 grams of cake skin per serving

3. One egg yolk weighs 13 grams, so the lotus paste is divided into 57 grams per serving. This adds up to a total of 70 grams of filling

4. Lotus Rong Bun Egg Yolk, which is the filling for mooncakes, needs to be flattened on the pastry skin, upside down on the filling ball, then upside down, tighten the opening with a tiger's mouth, and wrap all the filling inside

5. Use the mold to press to the bottom first, being careful not to exert too much force before pushing it out

6. Mix one egg yolk with a small spoonful of egg white to form a liquid egg yolk. Spray some water on the mooncake and bake it at 180 degrees for 5 minutes before brushing the egg mixture. Remember to use a brush instead of a silicone brush to gently scrape the egg mixture on the edge of the bowl. Simply brush a very thin layer of egg mixture on the protruding pattern of the mooncake. Brushing too much will make the pattern blurry

7. Brushing some oil after being baked is said to be easier to regress. Mooncakes need to be left for two days before eating, and only after regressing will they become soft, otherwise they will be too dry