Mooncake with Lotus Seed Paste and Egg Yolk

Name: Mooncake with Lotus Seed Paste and Egg Yolk
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g Flour; 25g Peanut oil; 5g milk powder; 10 Salted egg yolk; 750g Lotus seed paste; 75g Invert syrup; 1g Jianshui

by Ai Wen

4.7 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

5

The Mid-Autumn Festival is here, make your favorite mooncakes with lotus seed paste and egg yolk!

Ingredients

Mooncake with Lotus Seed Paste and Egg Yolk

1. Take out the lotus seed core and cook for 2 hours in a rice cooker after peeling the skin with flying water.

2. Use a blender to mash it and add corn oil to the pot and fry into lotus seed paste. While frying, observe, add oil when the lotus seed paste absorbs the oil. Fry until there is no water and become a ball.