What kinds of fillings do traditional Cantonese moon cakes have?

Lotus seed cake, lotus seed cake, five kernel cake, bean paste cake, etc. The following is how to make lotus seed cake:

Peel: invert syrup 42g, water 1.2g, corn oil 12g, and medium gluten flour 60g.

Stuffing: lotus paste stuffing 165g, 6 egg yolks.

Accessories: appropriate amount of white wine and corn oil.

Noodles: egg yolk 1, water 1 spoon, moon cake mold 1.

Steps:

1, pour the scooped water into the converted syrup.

Step 2 pour in corn oil

3. Stir evenly with a scraper.

4. Sieve the medium gluten flour into the syrup.

5. Then stir the dough with a scraper, cover it with plastic wrap and put it in the refrigerator for about 2 hours.

6, egg yolk soaked in corn oil for more than 5 hours in advance.

7, take out, brush high-alcohol to smell.

8. Then the oven, 160 degrees for 8 minutes.

9. Weigh 35g of egg yolk and lotus seed paste together. Preheat the oven to 200 degrees.

10, divided in turn.

1 1. Wrap egg yolk with lotus paste stuffing.

12, cake crust, etc. 6 parts.

13. Press the skin thin, add the lotus paste stuffing, and then wrap it slowly by hand.

14. After wrapping in turn, sprinkle some starch on the surface, press out the pattern with the moon cake mold, and spray water on the surface.

15, put it in the oven and set it at 200 degrees for 8 minutes.

16, then take it out, lightly brush with egg yolk water and put it in the oven again 190 degrees 13 minutes.

17, taken out of the furnace, cooled, sealed and stored, and the taste of oil returned in 2-3 days is better.

18, finished product