Double Yellow Moon Cake with Lotus Seed Paste

Name: Double Yellow Moon Cake with Lotus Seed Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 105g All-purpose flour; 77g Invert syrup; 23g Peanut oil; 1.5g Jianshui; 5g milk powder; 500g Lotus paste filling; 12 yolk

by All ice

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

It's the Mid-Autumn Festival again. It's been a long time, Mooncake Monarch. The Mid-Autumn Festival mooncake war has begun again. Every year, I make a large number of mooncakes. In addition to making orders, I also give them to relatives and friends. The most important part of my mooncakes is to make mooncake fillings by myself. Stir-fried stuffing is the real DIY, the stuffing made by ourselves, using the best materials, the taste is by no means a takeaway stuffing that can replace drips, so the moon cakes I made have always been loved by everyone

This time I made a mooncake with lotus seed paste and egg yolk. It was made of double yellow drops, 2 egg yolks, and the filling was enough.

Ingredients

Double Yellow Moon Cake with Lotus Seed Paste

1. The salted egg yolk is sprayed on the surface with a little wine

Double Yellow Moon Cake with Lotus Seed Paste recipe

2. Preheat the oven to 170 degrees, bake for 5 minutes, take out and let cool for later use

3. Divide the lotus seed paste filling into 55g portions, add 2 egg yolks and weigh 70g

4. Take a lotus seed paste filling and squash, put in 2 salted egg yolks

5. Carefully knead the filling and wrap it into a ball for later use

6. Making pie crust: Put the inverted syrup in a basin, add liquid water and stir evenly, add peanut oil (or salad oil) and stir evenly, and stir until it is emulsified

7. Sift in all-purpose flour and milk powder

8. Mix well with a spatula to form a dough, wrap it in plastic wrap and chill and relax for more than 1 hour

9. Take out the refrigerated pie crust and divide it into 30g portions. The ratio of moon cake crust to filling is 3:7. It is better to pack, and it can also be 2:8 or 4:6. I used a 100g mold.

10. Take a small dough and flatten it, put the lotus paste filling in the middle of the pie crust, use two hands to slowly push the pie crust upwards to wrap the lotus paste filling

11. Become a round ball, pay attention, try to make the crust evenly thick, don’t show the stuffing

12. After wrapping, you can dip a little flour in the mold, put a small amount of flour in the mold, and pour out the excess flour. Don’t put too much flour in, otherwise the moon cake made will not be beautiful; then put the wrapped moon cake in Into the mold

13. Press out the pattern and put it in the baking tray

14. Preheat the oven to 180 degrees, bake it for 5 minutes and take it out

15. Brush the liquid egg yolk on the cool surface. The liquid egg yolk is one egg yolk plus 1/3 of the albumen. Only brush the surface, evenly.

16. Put it in the oven again at 165-170 degrees, bake for 15-20 minutes until the crust is golden brown and take it out (please refer to your own oven for the temperature)