Cantonese style mooncakes

Ingredients

• Moon cake powder 120g
• Conversion syrup 75g
• Corn oil 25 grams
• 4 grams of water
• 270g lotus paste filling
• Egg yolk + appropriate amount of water

Steps

1. 1. Mix invert syrup, water and corn oil evenly

2. 2. Add mooncake powder and mix. Stir

3. 3. Knead into a dough and put it in the refrigerator for an hour

4. 4. Divide the lotus paste filling into 30 grams each, and divide the dough into 20 grams each

5. 5. Wrap the lotus paste filling into the dough

6. 6. Wrap into a small ball

7. 7. Spread the mooncake mold 5. Wrap the lotus paste filling into the dough,

8. 8. Put the small ball into the mooncake mold and press it out

9. 9. Make small mooncakes,

10. 10. Sprinkle a little water on the surface of the mooncake and put it in the refrigerator. Bake at 210 degrees for ten minutes to set

11. 11. Take out the mooncakes and brush them with egg yolk water

12. 12. Place in the oven at 180 degrees for 15 minutes

13. Chengpingtu

14. Finished product