Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Salted duck egg white and yolk separated

2. Spray the surface of the salted egg yolk with white wine and put it in the middle of the oven. Heat up and down at 165 degrees, bake for 10 minutes, take the yolk and cut in half, set aside

3. Prepare ingredients

4. Add oil and liquid water to the invert syrup and mix well

5. Sift in low-gluten flour

6. Make a dough, cover with plastic wrap and let it stand for 2 hours

7. Divide the dough into 20 small doses of the same size, each about 19 grams

8. The lotus seed paste is also divided into 20 small doses of the same size, each about 23 grams

9. Take out the egg yolk and wrap it with lotus seed paste

10. Roll the dough into thin slices with a rolling pin, put in the lotus seed paste and close it

11. Make all the dough in turn

12. Roll it in the flour and pat off the excess flour with your hands

13. Put it into a 50g moon cake mold

14. Pressed into shape

15. Make all the mooncake blanks in turn

16. Put the mooncakes in the baking tray and spray some water on the surface

17. Preheat the oven for 5 minutes, heat up and down at 160 degrees, put in the middle layer and bake for 5 minutes, and the moisture on the surface is set

18. Beaten eggs

19. Take out the shaped moon cake, lightly brush the egg liquid on the moon cake, brush only the top

20. Put it in the middle of the oven, increase the heat to 160 degrees, lower the heat to 130 degrees, and bake for 20 minutes

21. Allow to cool thoroughly and return to the oil, then (usually leave it for two days)