[mid-autumn Traditional Goods] Mooncake with Egg Yolk and Lotus Paste

[mid-autumn Traditional Goods] Mooncake with Egg Yolk and Lotus Paste

1. Add liquid soap to the inverted syrup, stir and mix well, then add peanut oil, stir and mix well.

2. Pour in flour and milk powder.

3. Knead into dough, wrap in plastic wrap and let stand for 1 hour.

4. Divide the filling. Since the egg yolk is to be wrapped, the filling part is 35g according to the 3:7 ratio of the skin filling, so egg yolk + lotus seed paste = 35g is enough.

5. Wrap the egg yolk with lotus seed paste, then cover the divided fillings with plastic wrap and set aside for later use.

6. After the dough is set aside, divide it into 15 grams and place it aside with plastic wrap.

7. After the dough is set aside, divide it into 15 grams and place it aside with plastic wrap.

8. Put on disposable gloves, take a pie crust dough and flatten it on the palm of your hand.

9. Put the filling in the middle of the dough.

10. Use two hands to slowly push up the pie crust and wrap the lotus seed paste until the lotus seed paste is completely covered. Pay attention to the strength, try to make the pie crust evenly thick and not reveal the filling. After wrapping, it becomes a round ball.

11. Sprinkle some flour on the moon cake mold, and then knock out the excess flour.

12. Put the ball dough on the baking tray, press the moon cake mold directly on the dough, and press out the moon cake pattern. When you mention the moon cake mold, the moon cake blank is ready.

13. Make all the mooncake embryos.

14. Spray some water on the surface of the mooncake.

15. Put the mooncakes in the lower middle of the oven.

16. Bake in an oven preheated to 200 degrees for about 5 minutes.

17. After the mooncake pattern is shaped, take it out and brush it with egg yolk water (only the surface, not the side).

18. Put it in the oven and bake at 160 degrees for 15 minutes, until the surroundings are in a drum shape and the crust is evenly colored.

19. Take it out, let it cool, and store it in an airtight seal. The mooncakes can be eaten after returning to the oil.

20. If you like the recipes I made, please pay more attention to daogrs_china~

Tips:

1. Liquid soap is an alkaline aqueous solution with complex composition. If you can't buy it, you can mix edible soda noodles and water in a ratio of 1:3 instead.

2. The crust of the mooncakes just baked is very dry and hard. After cooling, it is sealed and placed for a period of time, the crust will gradually become softer, and the surface will also have a layer of oily luster. This process is called "oil return". Depending on how the mooncakes are made, the oil return time is different, some may take three to five days, and some may even take a week. If the moon cake does not return to the oil for a long time, it means that there is a problem with the production.

3. The ratio of the crust to the filling of the Cantonese-style mooncake should be 2:8. Novices can increase the ratio appropriately, such as 3:7. However, the crust should not be too thick, as it will be easily deformed when it is too thick, and the pattern will be out of shape.