Cantonese-style Lotus Seed Paste Moon Cake

Cantonese-style Lotus Seed Paste Moon Cake

1. Soak the lotus seeds in water one day in advance and one night

2. Run the lotus heart, wash it, and cook it in an electric pressure cooker

3. Cooked

4. Then put it in a blender to puree and boil the lotus seeds.

5. Put it into a non-stick pan

6. When the oil is mixed well, the induction cooker is heated

7. Pour in the sugar and mix well (here you can heat and mix well and then add oil in batches) I'm lazy and go all the way

8. Stuffing is a test of patience. I have to stir it for about an hour.

9. Until the bottom of the pot is clean

10. Stir-fry and set aside to cool for later

11. Start making mooncake crusts, pour the syrup and oil liquid into a basin and use a manual whisk to beat evenly

12. After beating

13. Sift in all-purpose flour

14. Scrape the dough with a scraper

15. in this way

16. Then wrap it in plastic wrap and wake up at room temperature for more than 3 hours! It must be used for more than three hours, otherwise it will be too soft and not easy to wrap, and mooncakes will squat down after baking.

17. Poke the cooled stuffing and the awake skin in a 1:1 amount

18. Roll the skin into a round piece and then put it in the stuffing (the thumb of the right hand is wrapped around the group, the thumb of the left hand is turned to the left according to the top of the group, the right hand is turned to the left, the left hand is lightly pressed, and the skin is gradually climbed up to the top.

19. Packed

20. In addition, put a little flour in a bowl and dish, roll the wrapped moon cake ball in a circle, take it, and pat the excess flour

21. After shooting, put in your favorite abrasive tool to press out the model and put it directly on the baking pan covered with oil cloth or oil paper

22. Preheat the oven to 200 and lower the fire to 175. Spray a little bit of water on the mooncakes before putting them in the oven. You can also bake them for 5 minutes. Take them out and gently brush with a layer of egg yolk and bake them in the oven for about 15 minutes.

23. After baking, take it out of the oven and let it cool down. You can eat it within two days of returning the air to the oil!

24. Appreciation of finished products

Tips:

The ratio of novice stuffing to skin is best to use 1:1. This ratio will not taste thick, so patience is needed to make fillings! Let's get started and spend a happy Mid-Autumn Festival with your family!