Matcha Lotus Paste and Egg Yolk Mooncakes
1.
Prepare the ingredients, soak the salted duck egg yolk in corn oil for a day in advance to taste better
2.
First, make the crust part of the moon cake: take a large bowl, pour liquid water and invert syrup successively, and gently stir evenly with a spatula
3.
Then pour in corn oil, then use a spatula to stir evenly until it is slightly whitish, and let stand for 2 minutes
4.
Pour the sifted moon cake powder into a sugar bowl
5.
Flip gently to form a dough, then close the lid and let stand for 1 hour; let the powder, sugar, oil, etc. fully fuse and absorb
6.
At this time, the salted duck egg yolk is processed: take out the salted egg yolk and roll it in high white wine to remove the smell of the egg, send it to the oven to bake at 160 degrees for 5-6 minutes, take it out and let it cool; just bake it directly without preheating in the oven
7.
Then combine the egg yolk and the matcha lotus paste filling and weigh it at 35 g/portion
8.
Then squeeze the matcha lotus paste filling, put the egg yolk round; wrap it all and set aside for later use
9.
After standing, divide the cake dough into 10 parts according to the total weight, 15 grams each; the filling is 35 grams/part, I use a 50-gram moon cake mold, and the ratio is 3:7.
10.
Before wrapping the mooncakes, sprinkle some cornstarch in the mooncake molds and then knock to remove excess flour to prevent sticking
11.
Take a portion of the pastry dough and press it into a thin round piece with a thicker middle around it, and put the lotus seed paste and egg yolk filling on it
12.
With the help of the tiger’s mouth, slowly turn and push upwards, wrap all the fillings tightly, and gently round them.
13.
A smooth mooncake embryo is ready
14.
Put the wrapped mooncake embryos into the mold with the closed side facing out
15.
Then buckle the mold on the baking tray, hold the mold with your left hand, and press down with your right hand to push out the mooncake embryos, and finish the other 9 mooncake embryos in the same way
16.
Then put the baking pan into the middle layer of the preheated oven, and spray a little water on the mooncake embryo with a watering can to prevent it from cracking; the upper and lower heat 200 degrees, bake for 5 minutes
17.
Take a small bowl, add an egg yolk and a little egg white, stir well and set aside
18.
After finishing, take out the baking tray, dip a little egg yolk liquid with a soft brush, and brush the egg yolk liquid on the surface of the moon cake embryo.
19.
Put it back in the oven and adjust the temperature to 180 degrees, and continue to bake for 13-15 minutes; after baking, take it out and put it on the grill to let cool
20.
After it has cooled completely, put it in a sealed fresh-keeping box, and it can be eaten after returning to the oil the next day.
21.
All are golden and translucent, the outer skin is soft, the filling is oily and delicate, not too sweet and delicious.
Tips:
1. I use a 50g moon cake mold: 15 grams of moon cake skin and 35 grams of filling. This recipe can make 10 moon cakes.
2. Novices can try to increase the pie crust to 20 grams, and reduce the filling to 30 grams, so that it is easier to wrap and will not reveal the filling
3. When spraying water, do not spray directly on the mooncakes, spray on the obliquely upwards, and the spray will naturally and slowly fall on the mooncake blanks.
4. The time from baking until the mooncakes are shaped should be adjusted for 5-10 minutes according to your own oven. The mooncakes should be baked to the last few minutes to observe and bake to the shade of your favorite color.
