Cantonese-style Lotus Seed Paste and Five-ren Moon Cake

Name: Cantonese-style Lotus Seed Paste and Five-ren Moon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 60g Invert syrup; 22g Corn oil; 1g Alkaline water; 130g Lotus seed paste; 50g peanut; 15g Pumpkin seeds; 15g Melon seeds; 20g White sesame; 20g Black sesame

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Many plans always change afterwards, such as cheese and moon cakes.
Thinking about the remaining little lotus seed paste, I suddenly opened my mind. Winter melon paste can be used as a binder for five-core moon cakes, and so can lotus paste. It's better to use this last bit of lotus paste to make a five-core moon cake. Keep it simple, as long as there are five kinds of nuts. What dried roses can be omitted. Peanuts account for almost half, because there are a lot of peanuts, because they are very fragrant. All the nuts, chopped into fine pieces, and kneaded with lotus seed paste into a ball. I guess the filling will not be too sweet, because lotus seed paste only accounts for half, and the nuts are intertwined, which should weaken the sweetness. But it doesn't matter, the crust is still very sweet, and the whole moon cake is still sweet moon cake.
The simple five-core moon cakes are out of the oven just as imagined. Sure enough, it has a lot of sweetness less than the simple lotus seed paste mooncake, but it has an extremely nutty fragrance. . . . "

Cantonese-style Lotus Seed Paste and Five-ren Moon Cake

1. Cake crust: 75 grams of low-gluten flour, 60 grams of invert syrup, 22 grams of corn oil, 1 gram of lye

Cantonese-style Lotus Seed Paste and Five-ren Moon Cake recipe

2. Mix the crust materials to make a dough, wrap it with plastic wrap and relax for half an hour.

3. Filling: 130 grams of lotus seed paste, 50 grams of peanuts, 15 grams of pumpkin seeds, 15 grams of melon seeds, 20 grams of white sesame seeds, 20 grams of black sesame seeds

4. All nuts are roasted and chopped.

5. Put it in a large bowl and mix well,

6. Add lotus seed paste.

7. Grasp evenly and form a loose ball.

8. Divide the stuffing into 10 equal parts.

9. Take a piece of pie crust, press it flat, and put in the filling.

10. Pack up, close up.

11. Wrap them one by one and round them.

12. Put it in a powdered mold,

13. Compaction.

14. Deducted.

15. Place it in a baking tray, spray water on the surface.

16. Put it in the oven. In the middle layer, heat up to 230 degrees and lower to 170 degrees. Bake for about 5 minutes until the surface is set.

17. Take it out and brush the egg liquid on the surface. Put it back in the oven again and bake for about 15 minutes.

18. The surface is golden and baked.

Tips:
The nutrient material and dosage ratio can be adjusted arbitrarily according to your own preferences.
The lotus seed paste can be replaced with fillings such as red bean paste and jujube paste.
The baking time and firepower need to be adjusted according to the actual situation.