Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Duck egg yolk coated with white wine

2. Preheat the oven to 180 degrees and bake for 8 minutes

3. Baked egg yolks for later use

4. Dan cake flour (low-gluten flour), syrup, soap, corn oil

5. Syrup and corn oil mix, stir

6. Put in liquid water and continue to stir

7. Put in Dan cake powder

8. Stir with a spatula, then knead well with gloves and put it in a fresh-keeping bag for later use

9. If you use 63 grams of mold, about 33 grams of egg yolk and lotus paste,

10. Press the lotus seed paste into a round cake, add the egg yolk

11. This is the lotus seed paste wrapped in egg yolk

12. Mooncake dough with lotus paste and egg yolk filling, a total of about 63 grams

13. Wrap the mooncake dough with the mooncake filling

14. Knead the mooncake into a ball and put it in the mold, remember to put dry flour in the mold

15. Press the formed moon cakes. . Brush the surface of the mooncake with water to prevent the mooncake from cracking. Preheat the oven at 200°C and bake for 8 minutes. Take out the surface and brush with egg wash, and bake at 180°C for 10 minutes.

16. Finished picture