Lotus Paste and Egg Yolk Mooncake

Overview

I have always wanted to try making this egg yolk mooncake myself, and I finally did it today. Delicious and not greasy

All raw materials
Soak the egg yolks in cooking wine for half an hour, then steam them in a pot for 10 minutes, take them out and let them cool
Invert syrup, corn oil and water and mix well
Pour in the flour and stir
Place the mixed dough in a plastic bag to rest for an hour
Steamed egg yolk and cooked noodles
Divide the dough evenly into twenty parts and divide the lotus paste into twenty parts
Shape the divided lotus paste into pancakes, add egg yolk to seal and reunite
Wrap the filling carefully in the same way with the dough. If it is round, it is not convenient to put it in the grinder. It is better to roll it into a cylinder
Shake the flour into the mold and put it into the cake base
Place in the oven at 180° and bake for five minutes, then brush with egg yolk and bake for 10 minutes
A total of two patterns were made. The finished mooncakes were placed in a fresh-keeping bag to re-oil for 24 hours. It’s delicious, not greasy or oily