2. Add peanut oil into the mixed syrup, stir and mix well, and pour in flour and milk powder.

3. Knead into dough. Cover the kneaded dough with plastic wrap and let it stand for 2 hours.

4. Prepare raw salted egg yolk. If your salted egg yolk is fishy, soak it in vegetable oil for half an hour to remove the fishy smell.

5. After the dough has stood still, divide it into small portions as needed. Divide the lotus paste stuffing into corresponding small portions. The ratio of skin to stuffing is 2: 8. However, when I packed, I didn't reach this ratio.

6. Divide 1 serving of lotus paste stuffing into two pieces, put egg yolk in the middle, and knead the lotus paste stuffing with egg yolk into a circle.

7. Take a pastry dough, flatten it on the palm of your hand, put the lotus seed paste in the middle of the dough, push the pastry slowly up with both hands, wrap the lotus seed paste, and pay attention to it. Try to make the pastry thick and even, and don't expose the stuffing.

8. After wrapping, make it into a ball, and pat a little flour on the ball to facilitate demoulding. Put the ball dough into the moon cake mold.

9. Press the moon cake mold directly on the baking tray to press out the moon cake pattern (don't grease the baking tray, and don't pad anti-sticking things, but you can pad tin foil).

10. Just mention the moon cake mold. Spray some water on the surface of the moon cake and bake it in a preheated 180 degree oven.

1 1. Bake for about 5 minutes. After the moon cake pattern is set, take it out and brush the egg yolk water on the surface (only brush the surface, not the side), then put it in the oven, cool down to 150 degrees, bake until the surrounding is waist-drum-shaped, and the cake skin is evenly colored. A * * * takes about 20 minutes to bake (time is for reference, please adjust according to the actual situation of the oven).