1. Soak the dried lotus seeds in clean water for 6-8 hours, break each of the soft soaked lotus seeds to check, and remove the lotus core
2. Pour the lotus seeds into a saucepan, add water to the lotus seeds
3. After the high heat is boiled, turn to low heat and simmer for about 2 hours, until the lotus seeds are completely soft
4. Pour the soup into a blender and beat into a delicate lotus paste
5. Pour into a non-stick pan, heat on medium heat, pour vegetable oil in 3 times, wait for the oil to be completely absorbed by the lotus seed paste each time, and then add the next time
6. Pour in salt and caster sugar, stir until the sugar melts
7. Continue to stir-fry until the water in the lotus seed paste is basically evaporated to dryness, even into a whole piece
8. Put the fried lotus paste filling out, let cool and set aside
9. Pour edible alkali into a large bowl, add 1/2 teaspoon of water to dissolve
10. Pour in honey and peanut oil and beat evenly with egg
11. Pour the flour and use a spatula to mix into a dough
12. Transfer to plastic wrap and wrap it up, wake up for 1-2 hours at room temperature for later use
13. Knock the fresh salted duck eggs apart, take out the egg yolks, wash away the mucus and egg whites attached to the yolks, drain them and wipe them dry with kitchen paper for later use
14. Find a kitchen scale, put it on a plate and return to zero, take a salted egg yolk and weigh it (about 15g)
15. Make up an appropriate amount of lotus seed paste (about 20g) so that the total weight of the egg yolk and lotus seed paste reaches 35g, and weigh 24 portions of salted egg yolk and lotus seed paste in turn.
16. Take a portion of lotus seed paste, rub it in the palm of your hand and flatten it, wrap it in a salted egg yolk, and then round it into the mooncake filling.
17. Divide the crust dough into 24 parts, 15g each
18. Take a portion of the dough, knead it and flatten it, then wrap it in a portion of the filling, use the tiger’s mouth to slowly push up the pie crust until all the filling is covered
19. After closing the mouth, roll it into a round shape. Dip a little dry powder on the surface and rub it with your hands.
20. Preheat the oven to 180°C
21. Roll the mooncake into an oval shape first, and put it into the mold carefully
22. Press directly on the baking pan covered with silicone mat, lift the mold to release the mold
23. Put it into the oven, bake at 180°C for 5 minutes to set the shape
24. Prepare an egg yolk and a large spoonful of egg whites, mix them into egg liquid, dip a little egg liquid with a brush, and lightly brush a layer on the mooncakes that have been baked for 5 minutes
25. Return to the oven, bake for another 15 minutes at 180°C and it will be out
26. Transfer to a shelf to cool, put it in a fresh-keeping box and keep it sealed for 1-2 days, and wait until the crust returns to the oil
Tips:1. The lotus seeds should be cooked patiently until they are completely soft and melt in the mouth
2. After pouring into the blender, the amount of water should be enough to cover the lotus seeds. If it is not enough, you can add a little water. If the amount of water is too small, it will not be stirred.
3. Be patient when adding vegetable oil to the lotus seed paste, so that the lotus seed paste can completely absorb every added oil
4. The lotus seed paste must be fried until it is dry enough. Too much moisture will make the cake crust too soft, or the crust and stuffing may separate.
5. The function of edible alkali is to help the color of the cake crust during the baking process. If it is not, it can be omitted. The color of the baked moon cake will be lighter, but it will not affect the taste.
6. Honey can be replaced with the same amount of invert syrup
7. Moon cakes need molds, so the weight of the material should be as delicate as possible
8. If you feel that the dough sticks to your hands during packaging, you can use a little hand powder on your hands, but use as little as possible
9. Be careful when using mooncake wrappers to wrap the fillings, and check the closure carefully
10. Be careful when putting the mooncake into the mold, and don't break the skin on the side
11. Moderate force when pressing the moon cake, too much force will make the moon cake overflow from under the mold
12. When brushing the egg liquid, the amount of egg liquid on the brush must be small, as long as a thin layer can be attached to the raised pattern of the moon cake, too much egg liquid will make the pattern unclear. Try not to use silicone brushes
13. The shell of the newly baked mooncake is dry and hard, and it will be sealed and stored for 1-2 days after cooling. The shell will become soft after returning to the oil.
