Cantonese-style Moon Cakes with Lotus Paste Filling
1.
Mould: 50g moon cake mould, this recipe is just right to make 10 moon cakes. Prepare the ingredients. The lotus seed paste filling was made yesterday. Take it out of the refrigerator in advance to warm up. The oil and honey are weighed. The baking soda is about 0.5g of baking soda to 1.5g of water.
2.
Put the honey, salad oil, and baking soda in a container, stir evenly with a manual whisk, and sift into the moon cake powder after it is completely blended.
3.
Cut it into dough with a spatula and put it into a food bag, let it rest at room temperature for 2 hours. Wear gloves without a spatula, and put it into a food bag to rest and relax after the dough is formed.
4.
At this time, you can prepare the filling. The lotus paste filling from the refrigerator is still a little harder after it warms up. It is evenly divided into 10 portions, 30g each. The mooncake filling is not smooth enough, and it takes a longer time to warm up. The 50g moon cake mold is distributed in this way, with 1 moon cake filling of 30g and 1 cake crust of 20g.
5.
Wearing disposable gloves, take a dough and squeeze it slowly by hand. Pack the prepared lotus paste filling, slowly move upwards, so that the dough wraps the filling evenly, and the mouth is rounded without any gaps. The picture is out of focus.
6.
Put the wrapped moon cake into a mold to extrude and form, and directly press it into the baking tray to avoid movement and deformation. If it is not easy to demold, you can press twice to loosen the mold for easy demolding.
7.
Preheat the oven at 200 degrees, spray a little bit of water on the mooncakes placed in the baking tray, bake them in the oven for 5 minutes, and then take them out. Brush the surface with a thin layer of egg yolk without brushing around, and then bake them in the oven at 180 degrees for 10 minutes. To make egg yolk water, prepare an egg, take the egg yolk and add a quarter of the egg white, add 15g of water, mix well, and use it to brush the surface of the mooncake.
8.
Baked. Let it cool and put it in a food bag or airtight box, keep it sealed at room temperature, and wait for 2-3 days. The crust will gradually become soft and oily.
Tips:
1. Different oven brands have different temperature and time, so the temperature and time of baking are for reference only, please set according to the characteristics of your own oven.
2. Spray a little bit of water on the mooncakes that are put into the baking tray to prevent them from cracking during baking. The baked mooncakes are kept in a cool place at room temperature and sealed. Wait for 2-3 days. The crust will gradually become soft and oily. You can eat it after returning to the oil.
