Cantonese style coconut egg yolk mooncake

1. Mix syrup, water, and butter evenly

2. Add low powder

3. Knead into a dough

4. Wrap with cling film and refrigerate for 40 minutes in the refrigerator

5. Heat the egg yolk in the microwave for a few minutes

6. Take 45g of coconut filling and wrap it in egg yolk until round

7. Take 25 grams of dough and flatten it, then wrap it in coconut and egg yolk filling and knead it into a round shape

Dip a little flour in and put it into the mooncake mold

9. Press out the pattern on the baking tray

10. Spray water into the oven and bake at 170 degrees for 5 minutes

11. Brush the egg yolk evenly and continue baking for about 10 minutes

12. After being discharged from the furnace, cool it, seal and package it, and return it to oil at room temperature.

13. Finished products

14. Finished products

15. Finished products