Lotus Paste and Egg Yolk Pastry
1.
Put the oily skin material and the shortbread material into a large bowl separately
2.
Knead into smooth dough, cover with plastic wrap, and relax for one hour
3.
Place the loosened oil skin dough and pastry dough on the kneading pad, weigh them, and divide them into 12 portions.
4.
Take a oily skin dough, press it flat, and then take a shortbread dough and place it on top
5.
Seal
6.
Wrap 12 oily skins and shortbread separately, cover with plastic wrap and relax for 15 minutes
7.
Take a dough, press it flat, and roll it up and down from the middle, and roll it out into a strip
8.
Roll from top to bottom
9.
Process all the dough into a dough roll, cover with plastic wrap and relax for 15 minutes
10.
Take one of the dough rolls and press flat
11.
Roll into a strip
12.
Roll from top to bottom
13.
Dispose of all the dough rolls, cover with plastic wrap and relax for 15 minutes
14.
While the puff pastry rolls are loose, weigh 20 grams each of the lotus paste filling, and divide the salted egg yolk into two halves.
15.
Take a lotus paste filling, press flat, put half a salted egg yolk in it
16.
Wrap the egg yolk in the lotus paste filling
17.
Wrap the rest of the egg yolk in the lotus paste filling and knead it into a ball
18.
Take a puff pastry dough, roll it into an almost round shape, and place a ball of lotus seed egg yolk on the dough
19.
Utilize the tiger's mouth to round the pie crust and squeeze the mouth tightly
20.
Wrap all the dough rolls and fillings into a meringue dough, brush the surface with a layer of egg yolk, and sprinkle a little black sesame; the oven begins to preheat, 190 degrees
21.
Put the puff pastry into the middle layer of the preheated oven, 190 degrees, about 25 minutes, the surface is slightly yellow, and the body of the cake swells
22.
Out of the oven, let it cool thoroughly and seal it for storage
23.
Enjoy it
24.
One more piece
25.
Let it cool thoroughly before cutting
Tips:
1. Cover the whole process with plastic wrap to prevent the dough from drying out due to excessive evaporation of water;
2. After completing a major program, relax the dough or dough roll for at least 15 minutes before operating the next program, so that the dough is more stretched, easy to operate, and it is not easy to be mixed due to cracking;
3. When rolling the dough, don't press repeatedly, it's best to roll it into place in one click;
4. The fillings can be increased, decreased or exchanged according to preferences;
5. The baking time and temperature are adjusted according to the size of your own oven and pastry mooncakes;
6. It is best to use a silicone pad and a silicone rolling pin to make the puff pastry, which is not sticky at all.
