Lotus Rong Egg Yolk Mooncake

1. Prepare ingredients: lotus filling, salted egg yolk, regular flour, conversion syrup, water, vegetable oil, eggs (forgot to pat)

2. Mix the conversion syrup, water, and vegetable oil together and stir evenly

3. Sieve in flour

4. Mix dough and refrigerate for 1 hour in the refrigerator

5. Round lotus filling balls for later use

6. Soak the egg yolk in cooking wine for about 10 minutes

7. Put it in the oven at 200 degrees and bake for 5 minutes

8. Divide the refrigerated dough into small portions

9. Wrap the egg yolk with lotus paste filling

10. Wrap the filling with dough again

11. Pinch into a slightly elongated circular shape for easy styling

12. Place the pre packaged mooncake blank directly on the baking tray, sprinkle some dough in the mold, shake off the floating powder, and press it directly onto the dough to form (during this period, the oven can be preheated)

13. When putting the mooncakes into the oven, spray some clean water on them

14. Bake at 180 ° C in the oven for 5 minutes to set shape

15. Take out the egg yolk brush, remember it's not all egg yolk

16. Put it back into the oven, middle layer, and heat it up and down at 180 ° C for 15 minutes. Pack the baked mooncakes and wait for the oil to return and soften, which usually takes about 2 days