2. Prepare materials. Put the duck egg yellow wine (or spray it) into a bowl without watering can. Preheat the oven at 180℃ for two minutes, then bake it at 180℃ for 5-8 minutes, then take it out and let it cool. Add peanut oil to the syrup and stir, stir again and add flour. Stir well. The finished mooncake skin should be very soft. Leave it for about 2 hours. At this time, the stuffing can be prepared. 20g of white lotus seed paste with egg yolk. Purple sweet potato stuffing 30g each. Knead the filling into a circle. Yolk lotus paste may be bigger. In an hour. Next, knead the crust into dough of 20 grams each.
3. Then you can start to wrap the stuffing with the skin. Be sure to close the mouth when baking to prevent cracking. Then use a moon cake mold to press and shape, and put it into a baking tray. Preheat the oven at 180℃ for three minutes. You can spray some water on the surface of the moon cake before putting it in. Bake for five minutes. Take it out again, brush it with egg yolk liquid and spread it evenly. In case things go wrong. Then fire at 180℃ for fifteen minutes. Bake until slightly yellow. Note here that your own oven, you have to control the temperature yourself. After baking, take it out to cool. Packing.