Basic Cantonese Moon Cake

Steps ~
1: Mix 1-4, (Dough...fresh. 300 gm. Old dough 175gm )stir and knead until smooth ,rest for at least 3-5 hours , or overnight

2: Steam salt egg yolk 8-10 mins, cool and set aside.
3: divide lotus paste into 4 portions, ( 100gm each )shape round , flatten
and place 1 egg yolk in the center , shape round again then set aside.
4: divide the already rest dough in round shape of 40 -42 gm each.
( a bit difficult for new hands if the skin is too thin)
5: place the filling in the center of the 40 gm flatten dough and ready to
put in your moon cake mold.( plastics or wooden type you preferred )
6:Place the dough inside the mold, press hard so as to conform the
shape ,then pull out firmly and ready to bake.
7: place the ready to bake moon cake in fridge for 15-30 mins, so as to
harden the shape and prevent the so call elephant feet.
8: preheat the oven 300 c 15 mins , spray the moon cakes with water before baking .
9: bake at 300c for 8-10 mins, take out and egg wash the moon 2 times, very details work here😁
10:bake 5 minutes more , take it out set cool ,and egg wash 1 more time .

11: bake 5 minutes more , turn off the oven and rest inside the oven for another 5 minutes. Take out and cook on the rack.

12: put the cake inside an air tight box for softening the pastry before serve, done finally😁