Tools/materials: invert syrup, scoop water, peanut oil, medium gluten flour, lotus paste stuffing, salted duck egg yolk, egg yolk, plastic wrap, blender, moon cake mold, oven.

1. Add the scooped water into the syrup and stir well. Adding peanut oil, stirring and emulsifying.

2. Add medium gluten flour, knead well, and relax the plastic wrap for 2 hours at room temperature.

3. Wash duck egg yolk, spray white wine on the surface and bake in the oven 180℃ for 5 minutes.

4. 30 grams of lotus seed paste and duck egg yolk, and 20 grams of cake skin, which are round respectively. Knead and flatten the lotus paste, add duck egg yolk, wrap it, take a cake crust, flatten it, push it up in the filling and wrap it.

5. Stick dry powder on the surface to prevent adhesion, and put it into a mold to press out the shape.

6. Bake the middle layer in the oven at 170℃ for 5 minutes, then brush a thin layer of egg yolk water (egg yolk and water 1: 1) and bake in the oven at 165℃ 15- 18 minutes.