2, sift 100 grams of gluten-free flour, which can be added slowly in stages.
3. Mix well with a spatula so that the flour and the ingredients in step 1 are well blended.
4, almost mix until smooth dough can be, and then covered with plastic wrap, into the refrigerator cold meal for more than 1 hour.
5, salted egg yolks soaked in white wine in advance to deodorize the spare.
6, soaked salted egg yolks into the oven 160 degrees 15 minutes baked.
7, the refrigerated dough out, dip some high flour, the dough into 15 grams of 1, 20 grams of lotus seed paste filling 1.
8, egg yolks and lotus seed paste filling *** 35 grams, egg yolks with lotus seed paste filling wrapped up, pay attention to slowly wrapped, to avoid lotus seed paste filling broken.
9, the refrigerated dough out, collect some high flour, the dough into 15 grams of 1, 20 grams of lotus seed paste filling 1.
10, divided the dough round, flattened, and then the lotus seed paste egg yolk salty package.
11, moon cake molds in advance of the sprinkling of some high flour, speak wrapped moon cake dough into the 50 grams of moon cake molds, press molding.
12, all the moon cakes are done, the oven 200 preheated for 5 minutes.
13, put the moon cakes into the hotter oven 200 degrees bake 5 minutes.
14, the moon cake out, gently brush a layer of egg wash, continue to 160 degrees into the oven for 20 minutes.
15, baked moon cakes should be put two or three days back to oil before eating, otherwise the skin will be harder.