Mooncake with Lotus Seed Paste and Egg Yolk
1.
Jin Qixiang salted egg yolks are soaked in corn oil for three days in advance.
2.
Put it in the baking tray.
3.
Spray high liquor on the surface to remove fishy.
4.
In the middle of the oven, bake up and down at 160 degrees for five minutes and let cool for later use.
5.
To make the pie crust: Pour invert syrup into the bowl.
6.
Add corn oil.
7.
Stir until it becomes milky.
8.
Pour the ready-mixed powder and milk powder into the powder sieve.
9.
Sift into a bowl.
10.
Stir it into a smooth dough and put it in the refrigerator for one hour.
11.
The lotus paste filling is divided into 20 portions.
12.
Place it on the palm and press it flat.
13.
Add the egg yolk.
14.
Wrap them one by one, with a total weight of 34 grams.
15.
The crust is also divided into 20 portions, each about 16 grams.
16.
Take a portion of the pie crust, flatten it, and add the filling.
17.
Slowly push the crust upwards with both hands to wrap the filling.
18.
Dip a little flour on the surface and just apply a thin layer for easy demoulding.
19.
Put it into the French Baker Mooncake Mould.
20.
Press out the pattern.
21.
Do it in turn.
22.
Spray a little water on the surface.
23.
Put it in the middle of the oven.
24.
Bake at 190 degrees, up and down, for five minutes to set the shape and take out.
25.
Brush the surface with egg wash.
26.
Continue to bake for another 15 minutes until the surface is golden.
Tips:
Add one egg yolk to a tablespoon of egg white, mix well, brush the surface, and gently sweep the surface of the mooncake.
After allowing the mooncake to cool, let it stand for two or three days, and it tastes best after returning to the oil.
