Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Mix the invert sugar, corn oil, and soap in a large container, then sift in low-gluten flour and stir with a spatula. After the dough is formed, wrap it in plastic wrap and place it in a cool place for an hour.

2. I bought raw salted duck eggs, cracked them to take out the yolk and cleaned the remaining eggs on the yolk (the egg white can be reserved for meatloaf steamed eggs)

3. Put the egg yolks one by one on the plate and put them in the steamer. After the water is boiled, steam for five minutes.

4. Control the weight of an egg yolk + lotus seed paste to 35 grams, and match the corresponding lotus seed paste according to the weight of the egg yolk.

5. Press the lotus seed paste into a cake and place the egg yolk in the center.

6. It is sealed like a xiaolongbao, and then rounded, squeezing out the air in the middle, so that the lotus seed paste can fully cover the egg yolk.

7. Divide the dough into 15-gram dough pieces.

8. Wrap the lotus seed egg yolk in the cake wrapper each month and round it.

9. Put the moon cake balls into a 50-gram abrasive tool, squeeze them out and place them in a baking tray one by one. At the same time, preheat the oven up and down to 190 degrees.

10. The first baking: Place in the middle of the oven at 190°C for 5 minutes, then take it out to cool and brush with egg liquid; the second baking: Place it in the middle of the oven at 190°C for 10 minutes. (The temperature can be determined according to the situation of your own oven)

11. The color of the freshly baked mooncakes is not good, and it needs to be sealed and stored for 1-2 days before it will return to oil and polish.