Cantonese Lotus Seed Egg Yolk Mooncake

1. Put the conversion syrup, soda water, and corn oil (peanut oil is best, quick oil return) into a container and stir evenly.

2. Add medium flour and mix well to form a ball. Put it in a plastic bag and let it relax for 2 hours.

3. Soak salted egg yolk in high Baijiu.

4. Put it into the baking tray.

5. Preheat the oven and bake at 180 degrees for 7 minutes, then let it cool and set aside.

6. Weigh the total weight of egg yolk and lotus seed paste to 35 grams.

7. Wrap the egg yolk in lotus seed paste.

8. Divide the flaccid pastry into 22 small pills weighing 15 grams each, and knead them into a round shape.

9. Flatten the crust and add egg yolks.

10. Push and wrap in circles.

11. Dip a thin layer of powder to prevent sticking and place it in a 50g mold. (You can also sprinkle some flour inside the mold, shake it in a circle, and pour out excess flour to prevent sticking.)

12. Press out the mooncake green body.

13. Preheat the oven and bake at 180 degrees for 5 minutes. After setting, take it out and brush a thin layer of egg yolk water.

14. Continue baking for 15 minutes. (Mooncakes have the best color and taste after being left to oil for about three days. This picture is of a freshly baked cake without oil return.)

15. Finished product drawings

16. Finished product drawings

17. Finished product drawings

18. Finished product drawings