Cantonese Style Coconut Heart Lotus Paste Mooncake

Name: Cantonese Style Coconut Heart Lotus Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Cantonese-style mooncake and crust; 36g Coconut (stuffing); 145g Lotus paste filling; Some Egg liquid

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

But it was just an idea.
There is a little coconut stuffing left, so I can make a moon cake. But why do you have to make one more coconut mooncake? Let's have it left.
There was not much time left, and suddenly a flash of lightning flashed. Lotus seed paste is readily available. If you don't make lotus seed paste and egg yolk month this year, why not come with coconut heart lotus paste? The taste of the coarse powder of coconut powder, combined with the smooth and smooth lotus seed paste, must contrast with each other, which is interesting.
Wait until the mooncakes cool down. Cut open. Not only is the taste contrasted, but also the visual contrast between coarse and fine. With a bite, the coarseness of the coconut paste is mixed with the delicateness of the lotus paste, it seems to be weakened, and it seems to be not bad. . . "

Ingredients

Cantonese Style Coconut Heart Lotus Paste Mooncake

1. Materials

Cantonese Style Coconut Heart Lotus Paste Mooncake recipe

2. Divide the coconut paste and lotus paste into 6 equal parts, and make rounds

3. Press the lotus seed paste into a small pit

4. Add coconut paste

5. Wrap the coconut paste with lotus paste

6. Pinch the mouth tightly and make a round

7. Divide the crust into 6 equal parts

8. Take a piece of pie crust and press flat

9. Put the filling

10. Push up the crust

11. Close up and round

12. Pack one by one

13. Put it in the flour and roll it around, and coat it with a thin layer of flour

14. Put in the mold

15. Compaction

16. Knock left and right

17. Buckle out the cake

18. Place in the baking tray, spray water on the surface

19. Put it in the oven, turn on the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

20. After the surface is shaped, take it out, brush the egg mixture, put it in the oven, and bake for about 10-15 minutes

21. Golden surface, baked

Tips:
Please refer to the previous recipe for making the crust.
The ratio of mooncake size and crust filling can be adjusted arbitrarily according to your preference.
The baking time and firepower need to be adjusted according to the actual situation of the oven.

Cantonese Style Coconut Heart Lotus Paste Mooncake

Ingredients

Cantonese Style Coconut Heart Lotus Paste Mooncake

Comments

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