1. 200 grams of red lotus seed paste or white lotus seed paste can be soaked for more than three hours. After rinsing, add enough water and cook for about 2-3 hours. Pinch the lotus paste and it will turn into powder immediately. Strain out excess water.

2. Put it into a food processor and beat until smooth. If it is relatively dry, you can add a little appropriate amount of water and beat again. Put it in a food processor and beat until smooth. If it is dry, you can add a little more water and beat again.

3. Pie crust materials: 75 grams of converted syrup, 2 grams of alkaline water (I used 10 grams of edible alkaline noodles and 30 grams of water to make the conversion, and then took 2 grams), 25 grams of peanut oil Mix well.

4. Add the mixed syrup and 100 grams of all-purpose flour to form a dough, wrap it in plastic wrap and leave it for 1 hour.

5. Prepare salted egg yolk. The lotus paste is divided into 70g pieces, and the cake crust is divided into 30g pieces. Generally, the crust and fillings for a 100g mooncake are 2:8, or 3:7.

6. Wrap the salted egg yolk with lotus paste, then wrap it with pancake skin to form a ball. Pat some flour on the cake crust, then put it into the mooncake mold and press it into shape. Line the baking sheet with tin foil, remember not to use a non-stick mat.

7. Remember to spray some water on the mooncakes, bake them in a 200-degree oven for 5 minutes, then take them out and brush them with a layer of egg yolk water. Only brush the surface, no need to brush the sides. Then put it in, bake it for about 20 minutes and then it’s ready to go.