Cantonese-style Mooncake with White Lotus Paste and Egg Yolk (zero Failure)
1.
All materials are ready for use.
2.
Soak the egg yolk with brown wine (5 minutes is fine), or pour the brown wine into a small watering can, place the egg yolk on a baking tray lined with greased paper, and spray the brown wine 2-3 times. Put the egg yolks into the oven at 150 degrees for 8-10 minutes. Be careful not to crack the egg yolk. Now you can prepare the mooncake crust.
3.
Mix the invert syrup with liquid water and mix well.
4.
Pour in peanut oil and stir well.
5.
Sift the flour, add a small amount of sifted flour and mix well, and pour the remaining flour on the panel.
6.
Pour the mixed batter onto the panel and mix well with the remaining flour until there is no dry powder.
7.
Wrap it in plastic wrap and put it in the refrigerator to relax for 1-2 hours. Then you can prepare the egg liquid and cornstarch.
8.
Add an egg to an appropriate amount of peanut oil and mix well. Appropriate amount of corn starch (anti-sticking)
9.
The loose mooncake skin is slowly taken out of the refrigerator, and it is fine if it is not cold.
10.
Weigh 40 grams of white lotus seed paste, press flat, and place egg yolks for later use. Weigh 25 grams of mooncake skin and roll it into rounds for later use. If the room is dry, you can cover it with plastic wrap to prevent the skin and stuffing from drying out.
11.
Wrap each lotus seed paste and egg yolk round and set aside.
12.
Press the mooncake crust into thin slices and put in the lotus paste filling to wrap it.
13.
Put it on the tiger's mouth and close it a little bit, round it, and less cornstarch.
14.
The wrapped moon cakes should be less dipped in cornstarch, rounded and placed in a baking tray.
15.
Sprinkle a little cornstarch on the mold, put it into the moon cake mold, and press: hold the mold with one hand, press with the other hand, until you feel the resistance is obvious, hold for 2-3 seconds, let go and press again, and gently lift the mold.
16.
Put the pressed mooncakes into the preheated oven at 190 degrees and bake for 6-8 minutes.
17.
Take out the mooncakes that have been baked for 8 minutes, let them cool for 5 minutes, and brush them with egg wash twice. Note: Just apply a little egg wash to the brush head and brush the pattern on the surface of the mooncake. Put it in the oven again at 190 degrees for 10 minutes.
18.
The last step, for the last few minutes, it is best to stare at the oven and see that the mooncakes are evenly colored on the surface.
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