Mooncake with Lotus Seed Paste and Egg Yolk

Name: Mooncake with Lotus Seed Paste and Egg Yolk
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 115g Mooncake special powder; 3g Alkali; 75g Invert syrup; 5g milk powder; 25g Peanut oil; 480g Dongrong lotus seed filling; Some Egg liquid; 4 Salted egg yolk

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The long-prepared Dongrong lotus seed filling is finally seen again. Divide the salted egg yolk into four. Because a salted egg yolk is too big for 50 grams of moon cakes, use half of it. If it is not pressed to the right position, the egg yolk will appear upright. According to the quality requirements of egg yolk mooncakes, the egg yolk should be centered, and the top and bottom skins should not be up and down. One-quarter may be a little smaller, but after thinking about it, one-third of it should be good for practical use. However, a quarter is better to cut a bit.

Ingredients

Mooncake with Lotus Seed Paste and Egg Yolk

1. Crust: 115g special powder for mooncakes, 75g inverted syrup, 3g lye, 25g peanut oil, 5g milk powder Filling: 480g winter paste lotus seed filling, 4 salted egg yolks Decoration: appropriate amount of egg

Mooncake with Lotus Seed Paste and Egg Yolk recipe

2. Stir the invert syrup, alkaline water, and peanut oil, add milk powder and flour to make a moderately hard dough, relax for 30 minutes

3. The egg yolk is divided into four, and the lotus seed paste is divided into 32 grams/piece. Flatten the lotus seed paste, wrap it in a quarter of the egg yolk, and round it. Split the skin into 15 grams

4. Flatten the skin, wrap it in the filling, close the mouth and round it, put it into a powdered mold, press to form, and demold

5. Put it into a baking tray, spray water on the surface, put it in the oven, middle layer, heat up and down at 200 degrees, bake for 5-10 minutes, take out the egg wash after setting. Bake for another 10-20 minutes, and the surface will be golden brown.

Tips:
The whole egg yolk can be used to make a large mooncake. The weight of the egg yolk needs to be included in the total weight of the filling.