Cantonese Lotus Rong Mooncake

1. Lotus seeds should be soaked in water one day in advance and soaked overnight

2. After running, wash the lotus heart and cook it in a voltage cooker

3. It's cooked

4. Then put it into a blender and beat it into mud. Boil the lotus seeds with water and beat them together

5. Put the prepared dish into a non stick pot

6. Heating in the electromagnetic furnace during the oil mixing process

7. Pour in the sugar and mix well (you can heat it up here and mix well before adding oil in batches). I'm lazy and I'll take it all down

8. Making fillings is a test of patience. It takes me about an hour to stir fry it continuously

9. The bottom of the pot is clean at the back

10. After frying, let it cool and set aside for later use

11. Start making mooncake crust, syrup, oil, and water. Pour them into a basin and use a manual egg beater to beat well

12. After mixing well

13. Sieve in medium gluten flour

14. Scrape dough with a scraper

15. This way

16. Then wrap it in cling film and wake up at room temperature for more than 3 hours! It must be used for more than three hours before use, otherwise it will be too soft to wrap and baked, and mooncakes will also squat down

17. Pok the cooled filling and the peeled dough in a 1:1 ratio

18. Roll the skin into a round piece and put it in the filling to wrap it (wrap the right thumb around the group, and turn the left thumb according to the top of the group. Turn the right hand and gently press the skin with the left hand to gradually climb up to the top and close the mouth)

19. It's packed now

20. In addition, put a little flour in a bowl or dish, and roll the wrapped mooncake balls inside to pick them up and pat off any excess flour

21. After taking photos, put them into your favorite grinding tool to press out the model and directly invert it on a baking tray covered with oil cloth or oil paper

22. Preheat the oven with 200 high heat and 175 low heat. Spray a little water on the mooncakes before entering the oven, and brush them. They can also be baked in the oven for 5 minutes. Take them out and gently brush a layer of egg yolk liquid before entering the oven to bake for about 15 minutes

23. After baking, take it out of the oven and cool it down. Then, let it cool off and let it oil in the air for two days before you can eat it!

24. Appreciation of finished products