Baby Food Supplement with Lotus Seed Paste and Egg Yolk Moon Cake, Inverted Syrup + Liquid Water +
1.
First make the pie crust: invert syrup, soap, peanut oil and stir evenly with a manual whisk. Then pour in all-purpose flour, mix well and form a dough, wrap it with plastic wrap and relax at room temperature for more than 2 hours.
2.
Invert syrup and Lishui are available at Jack Ma's.
3.
Make the egg yolk: Take the salted egg yolk and place it on a baking tray lined with greased paper. Spray some water. You can also put the egg yolk in a bowl filled with water. Bake it in the oven at 180 degrees for 8 minutes and let it cool.
4.
Divide the lotus seed paste and the skin into 18 equal parts and knead them into a ball, according to the ratio of skin filling: 3:7, to make 75g moon cake, 23g skin, and 52g filling.
Tips: If the novice finds this leather bag a bit difficult, you can use the ratio of skin filling to 4:6, which is 30g of skin and 45g of filling in total.
5.
The pie crust is wrapped in lotus seed paste.
6.
If there is egg yolk, the filling is egg yolk + lotus paste 52g.
7.
Carefully push up the dough with a tiger's mouth little by little, tidy and close it so that there are no gaps, and round it.
Use a 75g mold to press out the pattern, roll a circle in the cornstarch before pressing, and then pat off the excess powder, which is better for demoulding.
8.
Put it in the middle of the preheated oven and spray a small amount of mist water to prevent cracking, but don't spray too much. The moon cake will stick to your hands after the oil returns. Bake at 200 degrees for 5 minutes and set.
9.
After the pattern is finalized, take an egg yolk and a quarter of the egg white to disperse into the egg yolk liquid, brush the egg yolk liquid, scrape off the excess egg liquid at the mouth of the bowl, and then brush the surface of the moon cake, so that the pattern will be clear. Remember that the egg liquid must not be brushed too much! Put it in the oven and bake for about 15 minutes.
Tips: One egg yolk water can be used to brush more than 100 such mooncakes. Think about how thin an egg yolk is on it.
10.
The mooncakes just out of the oven have a very dry and hard crust, and the color is not very beautiful. After the mooncakes have cooled, they should be sealed and stored at room temperature. Wait 1-3 days. The crust will gradually become soft and oily. Wait until the oil returns to eat. After about two days, the color after returning to the oil is very beautiful~
Tips:
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