Lotus Paste Moon Cake
1.
Prepare the ingredients needed for the lotus seed paste mooncakes, and weigh them finely
2.
Add moon cake invert syrup to the bowl
3.
Then add the soap and stir evenly with a manual whisk
4.
Then add 55 grams of sunflower oil
5.
Stir until the syrup and oil are emulsified
6.
Sift into moon cake powder
7.
Press and mix into a dough with a spatula, cover with plastic wrap, and let stand at room temperature for 2 hours
8.
During the loosening of the dough, divide the lotus paste filling into 44 grams each, round (the ratio of the filling of my 63 grams moon cake is 3:7, take 19 grams of the skin, and the filling 44 grams), set aside and set aside
9.
Divide the set crust into 19 grams each and round
10.
Take a portion of the dough, carefully squeeze it about the size of the dumpling skin in your hand, and put on the lotus paste filling
11.
Carefully push up the dough with a tiger's mouth, arrange it and close it without any gaps, and round it.
12.
A mooncake is wrapped
13.
Roll the mooncake dough into a cylindrical shape, throw it into the cooked glutinous rice flour and roll it so that the surface is covered with flour. In this way, it is easy to enter the mold and press, and it is not easy to break the edge, and the mooncake blanks are loaded into the mold.
14.
Press the pattern on the baking tray, spray a layer of water on the surface of the finished mooncake
15.
Preheat the oven to 190 degrees, put it into the oven, bake for 6 minutes, take it out, cool it down, and brush with a layer of egg liquid
16.
Put it in the oven and turn 180 degrees and bake for 16 minutes. It will be ready when the color is golden.
17.
After the baked mooncakes are cool, they can be packaged. Leave it at room temperature for 2-3 days, you can eat it after the skin returns to the oil
Tips:
1. If the surface of the mooncake is relatively moist, do not spray water. It should be judged on a case-by-case basis
2. To brush the egg liquid, use a wool brush, don't brush too thick, just brush a thin layer.
