Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. 500 grams of cored lotus seeds, washed,

2. Put it in the pot and boil it.

3. After the boiled lotus seeds are warmed, pour out the excess soup first

4. Don't throw it away. If it is too dry, you can add some soup in it.
You can drink the one that is not far away.

5. I used a food processor to beat the lotus seeds into puree. I used a handheld food processor to beat them directly in the pot, leaving a little more soup.
Because my husband said to filter, it should be thinner, it is easier to filter, but it is more troublesome when cooking.
If you don't need to filter, you can control the moisture as much as possible, and it is better to fry if it is dry.

6. filter

7. Put the filtered lotus seed mud into a non-stick pan, stir fry over medium and small heat

8. , Because it is too thin and you do a lot at a time, it will splash. Use the lid to block it, and often open the lid and flip it quickly.

9. When the lotus paste filling is a little dry, pour in the sugar and maltose and continue to stir fry.

10. 7. Then add the oil in small amounts several times, and stir well after each addition, then add the next time.
Until all the oil has been added.

11. Regarding the amount of sugar and oil, you can add it in stages until you like the taste, but try not to reduce the amount of oil, otherwise the filling will be too dry, and it will affect the taste even if it is not good to return the oil.
Stir-fry it until the lotus seed paste can be stirred in whole.
After the fried lotus paste filling is put in the refrigerator, it will be a little harder and easier to pack.

The whole lotus seed frying was done by her husband alone, so he felt very fulfilled.
Generally, the lotus seed paste filling is fried a day in advance. After refrigerating, the lotus paste filling will be firmer, which is convenient to handle when making moon cakes.
In addition, try to fry the lotus paste filling a little bit, if the moisture content is too high,
First, it is relatively soft and not easy to pack. Second, it is easy to bulge when baking and the mooncakes will crack.

12. The processing of egg yolks is actually very simple. I think that many of them are processed first, sprayed with wine, and baked first. In fact, they don't need to be processed.
It has been made for several years, and the egg yolk is used directly without any fishy smell. The key is to remove the white film.
The taste of vacuum-packed egg yolk and fresh egg yolk is not comparable, so if you can buy fresh salted eggs, don't use vacuum-packed eggs.

13. Fresh salted duck eggs,
Take the yolk and don’t let the egg white run off. Rinse the egg yolk under running water. After the egg white and a layer of membrane are washed away, it won’t be fishy.

14. Roll the prepared egg yolk on kitchen paper to remove the moisture.

15. Take care of everything and spare.
About 30 or so, I also forgot to count the details.
The egg yolks can be picked out first and then left to dry for later use.
It can be stored for a period of time by wrapping it in plastic wrap and freezing it, or it can be cooked and eaten directly.

16. Mix the noodles after the egg yolks are processed.
Invert syrup, vegetable oil (either corn germ oil or sunflower oil is fine), eggs, milk, and soap, pour them into a pot together.

17. Use the egg custard to quickly and vigorously beat until fully integrated.

18. Pour in low flour

19. Use a spatula to stir and press until it is smooth and without raw flour particles. Do not over-mix and knead to prevent the flour from becoming gluten. The skin will not be smooth after the flour becomes gluten, and the pattern will shrink and become invisible during the baking process.
Cover the mixed dough with plastic wrap and proof it for 20-30 minutes. The proofing time should not be too long, preferably no more than 30 minutes. After a long time, the dough will become harder.

20. To divide the filling during the proofing period of the mixed pie crust:
Weigh out 40-50 grams of egg yolk and lotus seed paste,
I actually made a total weight of 80 grams with a 75-gram mold.
The total weight of the stuffing and the skin is 80 grams, so you can make up as many skins as you like.

21. All completed in turn.

22. Take a ball of lotus seed paste and press it flat,

23. Put in the corresponding egg yolk,

24. Wrap the egg yolk and round it,

25. All finished and placed for use.

26. After processing the lotus paste filling, take out the dough and divide it into 30-40 grams each.

27. Take a piece of dough to reunite and squeeze it in the palm of your hand,

28.

29. Wrap a lotus seed paste egg yolk,
The group is so round.
Complete all in turn.

30. Put the moon cake embryo in a 75 gram mold,

31. Buckle upside down on the chopping board, press down firmly, press for 3 seconds to let go, and wait for the spring to bounce automatically.

32. Lift the mold together with the mooncake embryo inside it on the baking pan covered with tin foil and push it onto the baking pan.

33. In the middle layer of the oven, heat 170, lower heat 150, and bake for 10-15 minutes.

34. Take one egg yolk and add half the amount of pure water, and mix well.

35. After the surface of the mooncake is slightly colored, take it out, brush a layer of egg liquid, and then put it in the oven to continue baking for 5-10 minutes.
The time and temperature are not necessarily fixed. Observe according to the situation. Because there is raw egg yolk in it, the temperature can be lowered and prolonged compared with other filling materials, so that the egg yolk can mature.