Mooncake with Egg Yolk and Lotus Paste (63g)

Name: Mooncake with Egg Yolk and Lotus Paste (63g)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Moon cake powder; 400g Invert syrup; 150g butter; 10g Jianshui; 850g Sugar-free lotus paste; Some Plain Water; 1 piece egg

by Niu Ma Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In the blink of an eye, the Mid-Autumn Festival is coming, and we will all have reunion dinner, moon cakes, and moon watching at home. When it comes to mooncakes, everyone now makes them by themselves. It's not new to do it yourself, but every time before the festival, I think about doing a little bit and doing a little bit. As a gift to relatives and friends, watching them eat the mooncakes I made myself, the feeling of happiness is really full.
The fillings used this time are egg yolk and lotus seed paste. Those who like it can refer to it.

Ingredients

Mooncake with Egg Yolk and Lotus Paste (63g)

1. Mix the ghee, forwarding syrup, and liquid water until they are mixed together, and prepare all-purpose flour and lotus seed paste. (The egg yolk missed the shot)

2. Beat the ghee, invert syrup, and soap with a whisk until combined.

3. Then add all-purpose flour.

4. After shoveling, put it into a fresh-keeping bag and put it in the refrigerator for half an hour.

5. Weigh the lotus seed paste with the egg yolk.

6. The weight of the whole egg yolk is about 15-14 grams, and the dosage of lotus seed paste is about 30 grams.

7. The crust is weighed and the amount is 19 to 20 grams. After weighing, knead well and wrap the filling inside.

8. Seal the mouth and reserve a 63g mooncake mold.

9. First pass the moon cake mold over a layer of dry powder, and then lightly pat.

10. After pressing out the moon cake embryo, preheat the oven, spray a little water on the moon cake embryo, and bake it in the oven at 200 degrees for 5 minutes after spraying.

11. Prepare a whole egg liquid and brush at this time.

12. After the mooncake is baked for five minutes, take out a layer of egg mixture, then continue to bake for another five minutes, and then take out a layer of egg mixture. After baking, repeat two ovens, but the time is 10-7 minutes. This should be based on Adjust the temper of your own oven.

13. After it’s baked, let it cool to pack and return the oil, as shown in the figure, whether the oil has been returned overnight, the color is not bad.

Tips:
Anti-cracking: Be sure to spray a thin layer of clean water before entering the oven.
Color uniformity: Repeat the oven for a short time, and change the baking tray at a time.