Preparation materials: 80g syrup, 45g peanut oil, a little salt, 0.5 tsp alkaline water, low flour 150g, egg yolk 1.

Honey syrup: 20g of sugar (made by Sister Rose Fragrant) is soaked in water in10g+100g of honey+5-8g of white vinegar (I use lemon juice instead). After the small fire is boiled, continue to cook for about 5 minutes to feel the flowing texture on the chopsticks. It will thicken after cooling.

Pour syrup: sugar (in the jar): 400g water: ▌ 150ml fresh lemon: 1 semi-alkali: 1/8 teaspoon water: 1 teaspoon.

Practice: soak the lemon in warm water 10 minute (this will remove the wax from the skin) and clean it. Cut, squeeze out the juice from the skin and cut it into small pieces. Put sugar and water in a small pot, heat over high heat until the sugar dissolves, turn to low heat and add lemon juice and lemon peel. Cook over low heat until it is thick and golden yellow.

Filter off lemon peel, dissolve it in alkali and water, pour it into boiled syrup and stir well. There will be many small bubbles at this time. It doesn't matter if they are gone when the temperature drops. )

After cooling, put it in a glass bottle and seal it. It is said that the longer, the better. On the left is invert syrup and on the right is honey syrup. The moon cake I made today used invert syrup.

Making crust: Material: low flour: 150g syrup, 80g peanut oil, 45g alkaline water, 1/2 tsp salt (forgot to put it), and an egg yolk (for brushing).

7. Production method: Mix syrup, oil and alkaline water evenly, knead with flour, cover with plastic wrap and let stand for 2 hours.

Divide the awakened dough into 8 parts, knead it into small balls, flatten it, and wrap it into stuffing, which is lotus paste stuffing.

Slowly close the mouth, knead it round, put it into the mold, emboss it, and put it into the baking tray.

Preheat the oven to 160, and take out the egg brushing liquid after 6 minutes in the middle layer.

Bake in the oven again 160 18 minutes.