Lotus Pastry Mooncakes

Name: Lotus Pastry Mooncakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: (Water oil leather) 100g All-purpose flour; (Water oil leather) 45g Linseed oil 1; (Water oil leather) 65g Low-gluten flour; (Short pastry) 80g Linseed oil 2; 425g Lotus paste filling; 5 capsules Salted egg yolk; 70g Water (water oil leather)

by KL Le Yoyo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

(17 finished products)

It’s the moon cake season again. [Puff pastry moon cakes] have always been very popular. In addition to the Mid-Autumn Festival, they can be seen everywhere, but they are also readily available in Shanghai. There are stalls on the streets and alleys to buy various flavors of pastry moon cakes. There are fresh meat fillings, bean paste fillings, and minced meat fillings. The most popular is the meringue mooncakes with egg yolk filling, commonly known as "Egg Yolk Pastry".

I often eat meringue mooncakes with red bean paste. Usually I can make meringue mooncakes with two flavors. One is red bean paste and the other is lotus paste paste. I personally prefer mooncakes filled with lotus seed paste. Because of the high cholesterol in the egg yolk, I usually divide the salted egg yolk into two. If I like to eat a whole salted egg yolk, I pack a whole salted egg yolk according to my preference.

Home-made meringue mooncakes can be made into meringues according to personal preference. I personally like to use linseed oil to make meringues. The baked meringue mooncakes have a slight aroma of linseed oil. The key is that they are not greasy at all. Its taste is the same as that of the puff pastry made with lard, and the puff pastry is clearly layered and can be said to be "crispy scum".

Everyone knows the benefits of linseed oil, and it was mentioned in my last recipe. You can refer to it if you don't prevent it. I also want to share the skills of baking meringue mooncakes. Many friends asked me why the bottom of the mooncakes would crack after they were baked. In fact, the filling process is very important. Don’t have too much filling, otherwise it won’t be easy to close the meringue. After closing, the filling swells and cracks when it is baked. The second key is that I often tell everyone that there must be a thermometer for ovens, because the temperature of each oven will have a slight deviation; unless it is an electronic temperature control oven, if it is a mechanical oven, it must be put in Use an oven thermometer to test the temperature of the oven and then adjust it. Otherwise, the high temperature of the oven will burn the food easily, and the low temperature of the oven will cause the food to be unripe and not colored, so everyone should pay attention.

Ingredients

(Water oil leather) 100g All-purpose Flour
(Water oil leather) 45g Linseed Oil 1
(Water oil leather) 65g Low-gluten Flour
(Short pastry) 80g Linseed Oil 2
425g Lotus Paste Filling
5 capsules Salted Egg Yolk
70g Water (water Oil Leather)

Lotus Pastry Mooncakes

1. After sieving the material powder for making water and oily skins, put the medium-gluten flour, low-gluten flour, and linseed oil into the bread bucket.

2. Add water, do not use the bread machine to knead the dough, you can use the hand kneading method to mix evenly until smooth, then cover with plastic wrap and let it stand for 30 minutes.

3. Start the bread machine kneading mode.

4. Knead the dough for 6-7 minutes, and then take it out evenly and smoothly. The same low-gluten flour of the pastry is also sieved and put into the bread machine to start the kneading mode, then take it out, cover with plastic wrap and let it stand for 30 minutes.

5. After taking out the fresh salted egg yolk, rinse the egg white on the surface. Use kitchen paper to absorb the excess water and cut it in half. Let the surface dry without covering it with plastic wrap. The reason why I cut the egg yolk is because I don’t want to eat too much. According to personal preference, the egg yolk can be wrapped into a whole egg yolk.

6. The lotus seed paste filling is 25 grams each and rounded for later use. The lotus paste filling without salted egg yolk is 30 grams each. If you pack a whole salted egg yolk, knead the lotus paste filling into 20 grams each.

7. Put the kneaded lotus paste filling in the palm of your hand and squeeze it slightly, and put half a salted egg yolk in the middle. If you like to eat a whole salted egg yolk, wrap a salted egg yolk.

8. Wrap it into a spherical shape with a tiger's mouth, and prepare all the fillings for later use.

9. Divide the water and oil skin into 17 pieces, each with 15 grams; the shortbread is also divided into 17 pieces with 18 grams each, and knead them into a circle.

10. Roll out the water and oil skin without rolling it very thinly; then put a shortbread in the middle.

11. Wrap tightly with a tiger's mouth and wrap the shortbread inside.

12. Close the mouth tightly and face down.

13. Use a rolling pin to roll it into a beef tongue shape about 10cm long.

14. From the bottom roll up.

15. Roll up all the pastry, cover with plastic wrap and let it sit for 15 minutes.

16. After 15 minutes, continue to roll out the rolled dough again, first slightly roll out about 5cm to the left and right sides, and then roll it up and down to grow into a shape of about 10cm.

17. Roll up from below.

18. After everything is done, cover with plastic wrap and let it stand for 15 minutes.

19. Pinch both ends of the dough toward the middle.

20. Roll into a slice, put the lotus seed egg yolk filling in the middle, tighten the mouth and then pinch the mouth tightly, and the mouth is down and then it is round.

21. Preheat the oven to 200 degrees, and arrange the egg yolk pastry into the baking tray.

22. Brush the surface with egg yolk liquid and sprinkle with black sesame seeds. Put it in a preheated oven at 200 degrees and bake for 10 minutes. After 10 minutes, adjust the temperature to 180 degrees and continue to bake for 20 minutes. If the surface is colored, you can cover it. Continue baking with a piece of tin foil, take out the baked egg yolk pastry, 5 minutes later, move the egg yolk pastry to the grill and wait for it to cool down.

Tips:
-The surface can be brushed with whole egg liquid or egg yolk liquid. If the egg yolk cake is baked, the surface of the egg yolk will be more colored.
-It is very recommended to put an oven-used thermometer in the oven to test the temperature of the oven to avoid overheating, but it will cause cracking or excessive coloring during the baking process of the meringue.
-The fillings made by yourself are less oily and less sugar. If you can't finish them that day, you must store them in the fresh-keeping box and keep them in the refrigerator; you can eat them at room temperature the next day.