1.
Mix all the ingredients in the main ingredient well to form a dough. Let the noodles stand for 1-2 hours. This can make the dough more fine and even.
After the 饧 is finished, divide it into equal-sized pieces for use
2. Make fillings while making the noodles. After being soaked overnight, the lotus seeds and white kidney beans are steamed and ground into a puree. Add sugar and vegetable oil in a non-stick pan and stir fry until they condense into lumps without leaving any residue. After cooling, divide into equal-sized pieces
3. Press the white lotus seed paste into a pie in the palm of your hand, wrap the salted egg yolk, and roll it into a ball
4. Then use the dough to wrap the white lotus seed paste and salted egg yolk ball, and close the mouth.
5. Sprinkle a little hand powder on the surface and press it into the mold
6. Put the pressed mooncakes into the baking tray covered with greased paper, put them in the oven, and heat the middle layer up and down, 175 degrees, about 20 minutes
7. Put it in the oven for five minutes. After the surface is set, use a brush to brush a little egg yolk and water mixture on the surface of the mooncake and take it out. Let it cool and put it in a sealed bag. Wait a few days for the oil to return and you can eat it.
Tips:1. Because I was afraid of affecting the meal, I made each moon cake a little bit smaller, and the salted egg yolk was slightly squashed. The mold used is 65 grams, the skin is 20 grams, the salted egg yolk is 15 grams, and the white lotus paste is 30 grams. You can modify this ratio according to your personal preference. The amount of sugar can also be increased or decreased as appropriate.
2. The process of frying stuffing is similar, so I won't say more. After returning the oil for a few days, the crust will be softer and more delicious.
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