Bean Paste and Lotus Paste Mooncakes
1.
To pickle the egg yolk yourself, put a layer of salt underneath, put the egg yolk and then cover with salt and seal it.
2.
I marinated for 8 hours. I was afraid that it would be salty for too long, so I took it out and washed the salt.
3.
Soak in oil for a while
4.
Invert syrup + liquid soap + peanut oil and mix well, stir for a while, be sure to blend together
5.
Sift all the powder. The custard powder is added here, which is taught by the master. It is said that it will not crack if it is added.
6.
Knead evenly
7.
The lotus seed paste stuffing with egg yolk is 70 grams, the same as the bean paste stuffing, the egg yolk skin is 30 grams.
8.
Stuffing
9.
Roll in a circle of dry powder and knead well
10.
Pour some dry powder in the mold like this and pour out the dry powder
11.
Pressed moon cake
12.
Spray some water until there is no dry powder, and preheat the oven to 180 degrees in advance
13.
Bake for five minutes, take out and brush a thin layer of egg yolk, and bake for about 25 minutes. Because this is a 100g mooncake, it’s bigger, so bake it longer.
14.
Baked
15.
This is the third day, there are two left
16.
Does it look tall and tall on the packaging?
