Egg Yolk Lotus Paste Mooncake Recipe
by Cai Cai Baking House
Favorite
Difficulty
Normal
Time
10m
Serving
2
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1. Prepare materials
2. Pour the moon cake syrup, peanut oil, and liquid water into a bowl and stir evenly with a whisk.
3. Sift in the moon cake powder by sifting with flour.
4. Stir evenly, wrap it in plastic wrap, and let it rest for about 1-2 hours to relax.
5. When the dough is loose, steam the salted egg yolk and cool.
6. The mooncake filling is divided into 27g each.
7. Wrap the cooled salted egg yolk with the well-divided mooncake filling.
8. Divide the loose mooncake dough into 15g pieces with a dough cutter.
9. Roll the cut mooncake crust into a ball.
10. Flatten the mooncake skin with a rolling pin, put an egg yolk mooncake filling in the middle, turn the mouth of the hand and close the mouth, and wrap the filling tightly.
11. Install the flower slices in the crystal moon cake mold, press the flower slices to dip the cake powder, knock out the excess powder, put the moon cake ball into the mold, press to gently push out the formed moon cake embryo.
12. Use an oil brush, brush with egg liquid, put the mooncake embryo on the baking tray, put it into the preheated oven at 200 degrees, about 20 minutes until the skin is golden brown.
13. Do it
Tips:After the mooncakes are baked, they will taste even better after being left for 2-3 days to return to the oil.
