Mooncake with Lotus Seed Paste and Egg Yolk
1.
Combine the syrup, liquid soap, and salad oil, mix and stir well.
2.
Add flour, stir evenly with a spatula and knead it into a smooth dough.
3.
Wrap the dough in plastic wrap and let it stand for three hours.
4.
Put the salted egg yolk on the baking tray, spray a high degree of white wine, a small amount is enough, put it in the oven at 180°, bake for 5 minutes and let it cool for use.
5.
Weigh the filling, 52g egg yolk + lotus seed paste. If you are afraid of putting something too greasy on the scale directly, you can put a few drops of water on the scale, and then spread a small piece of greased paper on the scale. When weighing things, you are not afraid to wait to clean up the scale.
6.
Squash the lotus seed paste, put the egg yolk in the middle, and then slowly tighten and knead.
7.
Set aside after rounding.
8.
Divide the pie crust into 23 grams each, 52 grams of filling and 23 grams of pie crust, so that the whole moon cake is 75 grams.
9.
At this time, you can preheat the oven at 180° for 10 minutes, cover a layer of plastic wrap on the crust, flatten and thin it with a rolling pin, wrap the filling and close it carefully, and then dip a little powder on the surface of the mooncake.
10.
Sprinkle a little hand powder in the mold, shake it a few times to pour out the excess powder.
11.
Round the mooncakes and place them in the baking tray, leaving a gap. Use a mooncake grinding tool to press down the mooncakes. You have to master the strength, and then slowly lift them, and the beautiful patterns will come out one by one!
12.
Put water in a small spray bottle, spray a little water on the surface of the mooncake, and bake it in the oven at 200° for 5 minutes to let the pattern set.
13.
Then make the egg yolk water, add a quarter of the egg yolk and 15 grams of water and stir evenly, then take out the moon cake and apply a layer of egg yolk water evenly on the surface with a brush.
14.
In the last step, put the mooncakes in the oven, and bake the upper and lower pipes at 180° for 10 minutes. Pay attention to the color of the mooncakes. There will be a slight difference in the effect of each brand of oven.
15.
A plate of mooncakes with delicious colors and fragrances is out——
Tips:
Let the mooncakes cool and store them in an airtight seal. The mooncakes will be ready three or four days in advance and the oil will return to taste better when the Mid-Autumn Festival is about to return. The most important point, don’t store them in the refrigerator.
