Milky Custard Egg Mooncake + Lotus Paste Egg Mooncake
1.
Sift the all-purpose flour and milk powder and mix. Medium gluten 230g+10g milk powder
2.
Weighing 150g of syrup, I used Lam Soon's syrup.
3.
Add 4g of soap.
4.
Add 52g of blended oil
5.
Egg yolks need to be soaked in oil for 1-2 hours in advance and put in the baking tray evenly.
6.
Bake at 180 degrees for 5 minutes. Take out while it is hot and spray some high-quality wine to remove fishy.
7.
There are 22 20g pastry crusts on the left, about 10g egg yolk per piece on the upper right, 20g white lotus paste per piece on the right middle, and 20g custard per piece on the lower right.
8.
Take the white lotus seed paste and make rounds and make it into lumps.
9.
Add the egg yolk, slowly shrink the tiger's mouth with your right hand, and adjust with the left hand to let the lotus seed paste wrap the egg yolk.
10.
Finished product, white lotus paste with egg yolk evenly wrapped
11.
For printing, the dough must be evenly kneaded with some powder so as not to stick to the mold.
12.
Dangdang ~ 22 are ready, spray some water evenly on the surface, and bake at 150 degrees for 20 minutes. Bake for 5 minutes to set and apply egg yolk liquid.
13.
These three things are essential. On the left is pure water, the middle is egg yolk liquid, and the right is high wine.
14.
It’s done~ The custard pattern is a bit squishy, the others are good, the milk flavor is very strong~ Hahaha
Tips:
The crust should not be too dry, and the amount of syrup and oil should not be reduced. It is said that soaking the egg yolk with oil can also remove the fishy, but it will take one night to soak, so I soak for 2 hours, bake it and spray some high wine without affecting the taste.
