Preparation materials: gluten meal 100g, xylitol 75g, peanut oil 25g, water 2g, lotus root 250g, mogroside 90g, peanut oil 100g.

Production steps:

1. Pour xylitol, peanut oil and water into an oil-free and water-free basin and stir well.

2. Sieve the medium gluten flour, stir it evenly with a scraper, knead it into dough, and put the kneaded dough in a fresh-keeping bag for 3 hours.

3. After standing, the dough is divided into 15g, and the lotus paste stuffing is 35g.

4. Put the dough in the palm of your left hand, flatten it and wrap it with lotus seed paste.

5. Sprinkle some cooked cake powder into the 50-gram mold to prevent the mold from sticking, shake well and pour out the excess cake powder. Put the wrapped dough into the mold and flatten the bread by hand.

6. Buckle the moon cake mold on the baking tray, gently press it down and press it into the shape of a moon cake.

7. Spray some water on the moon cake, put it in a preheated oven, put it on a tube at 140℃ 190℃ for 5 minutes, and take out the baking tray after the pattern is set.

8. Brush a thin layer of egg yolk liquid on the surface of the moon cake with a small brush. Don't brush too much, lest the baked pattern be unclear.

9. Bake the baking tray in the oven for about 15 minutes until the surface is golden, then take it out of the oven and put it on a rack to cool.

10, finished product drawing.