Lotus Rong Egg Yolk Mooncake

1. Mix the syrup, water, and oil together and stir well. Add flour and mix well with a silicone knife. Cover with plastic wrap and let it sit at room temperature for at least 2 hours. The longer it is left, the better the filling.

2. Divide the filling into a 3:7 ratio, which is 35g egg yolk+lotus seed paste and 15g cake skin (for beginners, it is best to follow a 4:6 ratio and slowly get started to make mooncakes with thin skin and large filling!). Wrap the divided and weighed lotus seed paste and egg yolk one by one, cover them with plastic wrap, and place them aside.

3. At this point, the pastry skin has basically relaxed. Take 15g of pastry skin, flatten it, and put in a filling. Use the tiger's mouth position to slowly push the pastry skin upwards until the entire filling is wrapped. The action should be light, slow, and consistent, so that the mooncake skin can be pushed up evenly

After wrapping everything, brush a layer of oil in the grinding tool, put the mooncake balls in, press the film, and put them into the baking tray

Preheat the oven to 200 degrees Celsius, bake for 5 minutes to set, take out and brush a thin layer of egg mixture, then bake at 180 degrees Celsius for 15 minutes. The best way to make lotus seed paste and egg yolk mooncakes - Step 5