Mix the transformed syrup with the alkaline water well.

Add peanut oil and mix well

Sift in all purpose flour.

Mix until there is no dry flour.

After forming a ball, place it in a container, seal it with plastic wrap and let it rise for about 2 hours, preferably not less than 1 hour and not more than 4 hours.

Next, prepare the filling. Fry the shredded coconut over low heat until lightly browned and fragrant.

Fry the melon seeds and sesame seeds separately until lightly browned and fragrant. It is not recommended to mix them all together, because sesame seeds and melon seeds tend to sink to the bottom, and the sesame seeds may be mushy before the coconut is ready.

After frying, add sugar, oil, water, cake flour, mix well. Buy towro cake more oil, I add not much oil, just enough to sesame seeds and melon seeds attached to the shredded coconut, you can adjust your own, slightly more liquid filling will not be so dry.

After the dough has risen, divide it into 60g pieces. Cover with plastic wrap and let rise for another 10 minutes.

After the dough has risen, roll it in flour.

Then place it in the palm of your hand and press it with your other hand to form a thin sheet. You can also use a rolling pin to roll out the dough, but it will break easily when you pick it up after rolling, so I use my hand to press it directly into the dough.

Add 30g of filling. I didn't add water to the filling this time, it was dry and loose, so I recommend adding water.

Wrap the filling like you would pack your luggage in a cloth bag. I didn't take a picture of this step, but try not to make too many wrinkles, and don't make the bottom too thick. When it's done, place it face down.

After all the wrapping is done, prepare the egg yolk mixture. Take a whole egg yolk and mix it with a teaspoon of egg white.

Brush the yolk mixture evenly over the top of the tamales.

Sprinkle sesame seeds and melon seeds evenly for decoration.

Preheat the oven to 200 degrees Celsius, middle layer, bake for about 20 minutes, the next few minutes of their own attention to observe the state of the baking until the surface of the golden brown can be, do not overbake.

1, towro cake is a famous traditional snack in Huazhou, Guangdong, the main ingredients are shredded coconut, white Wu Ren, etc., supplemented by sugar, sweet taste. Drag Luo cake color golden, shaped like a bright moon, crispy skin, soft sweet filling, meat, mellow and thick, crisp and not greasy, beautiful taste, eat the teeth and cheeks, never get tired of eating, it's amazing.

2, the city of Huazhou drag cake originated in the Yuan Fu two years (1099) on the eve of the Mid-Autumn Festival, more than 900 years ago, is still the Mid-Autumn Festival on a good gift. China's towro cake township, Guangdong Province, intangible cultural heritage production techniques.

3, drag cake is a famous traditional flavor snacks, is Maoming City, Guangdong Province, Huazhou City of intangible cultural heritage specialties. Generally eaten at the Mid-Autumn Festival, equivalent to mooncakes, before Huazhou did not have a common Guangdong mooncake, is to eat towro cake for the festival; now, towro cake at the Mid-Autumn Festival, but also more popular than the mooncake, mooncakes used for gift-giving, while the family consumption or will choose towro cake.