Cantonese-style Egg Yolk and Lotus Paste Mooncakes
1.
Put the inverted syrup, peanut oil, and soap together in a basin, and stir quickly until emulsified
2.
Flour the wall, and pour the good slurry in the middle
3.
Use a scraper to cut and mix evenly
4.
Laminate until there is no dry powder particles, put it in a fresh-keeping bag at room temperature and let stand for 2 hours
5.
Salted egg yolk soaked in corn oil one night in advance
6.
Roll in the high liquor
7.
Put it in the oven and bake at 150 degrees until the surface of the egg yolk is slightly sweaty, let cool and set aside
8.
Egg yolk + lotus seed paste together weigh 55 grams
9.
Wrap the egg yolk with lotus seed paste. The duck egg yolk is oval. When wrapping, pay attention to the bag horizontally, leaving a small tip at the closing as a mark
10.
Divide the moon cake dough into 12 equal parts
11.
Sprinkle a little hand powder on the silicone mat, take a pie crust and flatten it with a scraper
12.
Wrap the lotus seed paste and egg yolk filling, with the pointed end down, roll out the skin from top to bottom with the palm of your hand
13.
Leave a small tip at the closing
14.
Put it in the hand powder and roll it around, stick a thin layer of flour
15.
Put in the moon cake mold with the pointed end facing out
16.
Press the moon cake shape directly on the baking tray, leave a distance between the cake embryos, and place them evenly
17.
Preheat the oven at 230°C and 210°C for more than 20 minutes. Put the mooncakes into the oven and turn to 210°C and bake at 190°C for 6-8 minutes. The surface will be slightly colored.
18.
1 egg yolk + a little salt + 10 grams of milk, stir smoothly
19.
Use a wool brush dipped in egg wash and gently brush 2-3 times
20.
Now put it into the oven to heat 170, lower the heat to 160 degrees and bake until the surface is colored, the time is about 8 minutes
Tips:
1. This recipe can make 12 moon cakes of about 75 grams, the moon cake mold should choose 75 grams
2. The finished crust dough can be left for up to 4 hours, and the crust will become soft and difficult to operate if it takes too long.
3. When brushing the egg liquid, the wool brush must be cleaned on the edge of the bowl when it is stained with the finished egg liquid. Only brush the raised pattern part. If the egg liquid brush is too much, the pattern is brushed
4. The newly baked moon cakes are soft, put them in the baking tray, take them out after allowing them to cool, put them in the moon cake boxes, add deoxidizers to seal them, and store at room temperature
5. The oil will return for 2-3 days after the baked mooncakes, and eat them after the crust becomes soft.
