1. Inverted syrup: 4g fine sugar, 18g water and 5g fresh lemon juice. Stainless steel pot, add fine sugar and water, then stir it with chopsticks, then heat it over medium heat, and don't stir it.

2. after the sugar water is boiled, pour in fresh lemon juice, boil it again, turn to low heat and cook slowly until the sugar water becomes darker and the temperature can't be about 11 degrees. In the process of cooking, when the syrup adheres to the pot wall, it will crystallize. It is necessary to dip a little water with a brush and brush it on the pot wall to make the sugar on the pot wall flow down the water. After cooling, the syrup will thicken, and the consistency will be thinner than honey or the same degree. The boiled syrup should be left for at least one day before use. The longer it is placed, the better it will be used.

3. Soak the lotus seeds in water in advance, then break them to remove the core, wash them and cook them in a water-electricity pressure cooker higher than the lotus seeds for ten minutes. When the cooked lotus seeds are mashed with a cooking machine, you should add a proper amount of water, otherwise it will not move ...

4. After the pot is hot, add a tablespoon of oil and two tablespoons of fine sugar and stir-fry for a while. After the sugar changes color, pour in the lotus seed paste. Stir-fry until the lotus seeds are evenly mixed with oil and sugar, then add the remaining sugar, stir-fry for a while and turn to low heat. Add corn oil (or other oils) in several times, and then add the next oil after the lotus seed paste completely absorbs the oil.

5. Stir-fry the lotus seed paste until it is dry and difficult to stir it, and stir it a few times more. Let it out and let it cool. The stuffing must be fried dry or it will crack during baking or be too sticky after returning oil, but don't fry until it tastes like dregs.

6. Take out the salted egg yolk and soak it in oil for an hour or two, or spray wine on the surface to remove the fishy smell.

7. Bake it in the oven at 18 degrees for eight to ten minutes.

8. Pour the converted syrup, corn oil and scooped water (1:3 water of edible alkali) into a bowl and mix well. After fully emulsifying, sieve in the flour and mix well to form dough. Don't over-stir. Wrap it in plastic wrap and refrigerate it for at least an hour or relax it at room temperature for an hour or two. (On the problem of sticky hands of dough, the difference of water absorption of flour with different consistency of converted syrup and the high temperature at present may lead to sticky hands of dough. The solution can be to feel the viscosity of the dough below before refrigeration. It is normal to stick hands, so add a little flour to adjust it if it is impossible to mix. Another reason is that the flour hasn't fully absorbed the sugar, oil and water in it for a long time.)

9. Take the dough out of the refrigerator and warm it back and forth before using it (don't knead the dough and divide it directly). Weigh the materials according to the ratio of skin to filling of 2:8, for example, I used 5g mold egg yolk 14g lotus seed paste 26g skin 1g. First, flatten the lotus seed paste in the palm of your hand, then put the salted egg yolk on it, and hold it in the tiger's mouth and push it constantly to wrap the salted egg yolk. Then take the skin and wrap it in the same way (pat some flour on your hand if the skin is slightly sticky). Sprinkle a little flour in the mold and press the shape on the baking tray. (If you don't feel good, you can slightly adjust the proportion of skin stuffing at 15:35, but the skin will be thicker and the quantity will be less.)

1. Preheat the oven for 2 degrees, spray a little water on the pressed moon cake surface and bake it in the middle layer of the oven for five minutes at 18 degrees (according to your own oven, you should see the moon cake turn pale yellow before taking it out, and it is easy to deform and lighten the pattern when you brush the egg liquid too early)

11. Bake it for five minutes. Bake for five minutes, then take it out and brush it with a layer of egg yolk water, with or without brushing it on the side. However, when you brush the egg liquid, you should press it on the edge of the bowl after the brush is dipped in the egg liquid. If the egg liquid is too thick and too much, it will affect the pattern, just brush it to the surface layer. (You can also brush it once and omit the second time)

12. Continue baking for 1 minutes until the surface of the moon cake is golden. Baked moon cakes are sealed and placed at room temperature for a day or two before eating. (For the weight of the formula, as shown in the step diagram, I prepared 15 egg yolks, but there was still skin left after wrapping, so I wrapped several pure lotus paste and baked them in two plates, 12 in one plate and 8 in the other, so I just made 2.)

13. The moon cake baked for the first time will look better if it is baked a little lighter because I don't know that the color will get darker after returning oil. Then the surface and sides were painted with more egg liquid.

14. This is the second day. The color of the baked moon cake is better controlled and the side is not brushed with too much egg liquid.

15. You can also fry a bowl of bean paste to make mooncakes with egg yolk and bean paste.