Lotus Rong Mooncake

Add 1 gram of soapy water to 1.75 grams of syrup and stir well. Add 25 grams of salad oil and stir well.

2. Add flour and milk powder.

3. Stir well to form a dough with a total weight of about 200 grams, which can make 10 mooncakes. Put the dough in the refrigerator and refrigerate for 2-3 hours to relax.

4. Homemade lotus paste filling, about 300g.

5. Divide the lotus filling into 10 portions, each weighing about 30 grams, and knead them into a round shape.

6. Take out the dough and divide it into 20 small pieces.

7. Take a dough and add a lotus seed filling. Place the palm at the mouth of the tiger and slowly push upwards.

8. Wrap the dough completely around the filling, knead it round, roll it in flour, and rub it in the palm of your hand to remove any excess flour.

9. Place 50 grams of mooncake in a mold.

10. Press out the pattern on the baking tray with tin foil, make sure everything is done, and leave an open space. Spray a layer of clean water on the surface.

11. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake over high and low heat for 5-8 minutes. After the pattern is set, take it out and evenly brush a thin layer of egg yolk liquid on the surface of the mooncake. Continue baking for about 18 minutes to complete.

12. The surface of the baked mooncake is dry, hard, and lacks luster.

13. After 1-2 days of oil return, the crust is soft and the surface is shiny. Store the endless mooncakes in the refrigerator and consume them as soon as possible.