Mooncake with Lotus Seed Paste and Egg Yolk
1.
Add oil to the syrup and stir it by hand with a whisk, add liquid soap and stir well
2.
Flour sifted to form a wall
3.
Pour the mixed syrup into
4.
Press with a spatula to mix evenly
5.
Don't rub to avoid tendons
6.
Wrap it in plastic wrap and leave it aside to wake up for about an hour
7.
Soak the egg yolk in peanut oil for 2 hours and take it out
8.
Bake at 180 degrees in the baking tray for 5 minutes, taking care not to get oily
9.
Divide the lotus paste filling into about 35 grams each, and divide the awake dough into 32 grams each
10.
Take a lotus paste filling and press it into a nest, put an egg yolk, wrap it and seal it
11.
Take a pie crust and press it into a round pie in the palm of your hand, and put a filling on it
12.
Push up with the help of the tiger’s mouth until the mouth is closed
13.
Bottom down on the table
14.
After the part is wrapped, press the mold. Sprinkle a little high powder in the moon cake mold to prevent sticking. Take a wrapped cake embryo and directly use the moon cake mold to buckle in the baking tray.
15.
Preheat the oven at 175 degrees, spray some water on the dough before entering the oven, bake the middle layer for 5 minutes, take out a little cool, and brush a little bit of egg yolk liquid, or just a little bit of light sweeping, don’t just brush the bread Like
16.
Re-enter the oven and continue to bake for 15-20 minutes, pay attention to the color, see the color, you can get out of the oven, put it on the grill and let cool
Tips:
1. Take it out and let it cool, store it in a relatively sealed container and wait for the oil to return.
2. The egg yolk moon cakes made by yourself are affordable, and the boss’s egg yolk is really enjoyable.
3. Stir-fry the filling as dry as possible. The filling is too wet and easily deformed and is not conducive to storage.
4. The oil will return the next day, because there is not so much sugar in the filling and the viscosity is low, so it is easy to separate the skin and filling.
