2, add flour, without sieving, just add it directly, Chinese snacks are not particular about this.
3. Then use a scraper or scraper to mix evenly from bottom to top.
4. Wrap the plastic wrap and let it relax for at least 2 hours. It's best not to refrigerate. Even if the crust after refrigeration is warmed up, it will feel a little sticky.
5. Next, divide the stuffing. Because the egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the stuffing part is 35g, so the egg yolk+white lotus seed paste =35g, and then the egg yolk should be wrapped with lotus seed paste. Cover the divided stuffing with plastic wrap and set aside for later use.
6. Divide one cake crust 15g, weigh it accurately, then wrap it one by one, cover it with plastic wrap and set aside for later use.
7. Then take the crust and flatten the middle part with your thumb. Then add a filling and slowly push the crust up with a tiger's mouth.
8, then close the mouth, but also slowly push it up and close it, similar to the feeling of making dumplings.
9. Directly press out the pattern in the moon cake mold. You can brush a thin layer of oil around the flower piece and the mold in advance, or you can brush it without it.
10, after pressing one by one, it can be baked. There is no need to spray water, because there is no powder coating to prevent sticking. Bake at 200℃ for 5 minutes to set.
1 1, then take it out and brush the surface with egg yolk liquid. After the brush is stained with egg liquid, you should force it on the edge of the bowl to force out all the excess egg liquid, and then brush it on the surface of the moon cake. This way the pattern will be clear!
12, continue to bake in the oven preheated in advance 180℃ 15 minutes. Seeing that the moon cake is a little bulging around, and at the same time the surface has been colored, it means that it is baked.