Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Prepare the ingredients, the bean paste is useless.

2. After the egg yolk is taken out in advance from the freezer compartment, thaw it in the refrigerator compartment, put it in a large bowl, pour in the peanut oil that has not covered the egg yolk, cover with plastic wrap and soak in oil at room temperature for three days, at least one day.

3. Put the soaked egg yolks in a baking tray covered with tin foil, without spraying wine, preheat the oven to 150 degrees in advance and lower the heat to 130 degrees for 8 minutes. Put the egg yolks in the preheated oven and bake for 5-6 minutes. After taking the photo, I put the egg yolk in the oven again to prevent the skin from drying out.

4. Pour peanut oil in a large bowl, invert the syrup, and stir until the sugar oil melts.

5. Pour in Yixiaobaking Cantonese-style moon cake premix powder (if there is no premix powder, use ordinary flour + 4 grams of soapy water).

6. Use a spatula to mix well into dough.

7. Put it into a fresh-keeping bag and let stand at room temperature for one hour.

8. The egg yolk and lotus seed paste are divided into a total of 45 grams. The filling ratio of this recipe is 4:6. You can choose 3:7 or 2:8 according to your preference.

9. Press the lotus seed paste to pack the egg yolk.

10. Wrap all the lotus seed paste and egg yolks.

11. Divide the rested dough into 30 grams each.

12. Take a piece of dough and flatten it in the palm of your hand, put in the lotus seed egg yolk filling, use the tiger's mouth with your left hand to slowly push up to wrap the filling.

13. After closing and rounding, roll it in flour.

14. Fabake’s 75 grams of moon cakes are installed with the flower slices (the mold has been washed and dried in advance), and the round ball is rolled into an oval shape and placed in the mold, and the sides are flattened.

15. Press the moon cake mold downwards and press it a little harder to buckle out the moon cake blanks. All the moon cake blanks are ready and placed in the gold plate. The 28×28 gold plate is placed on 16 pieces of 75 g moon cakes.

16. Preheat the oven in advance and heat up to 180 degrees, lower the heat to 170 degrees for 10 minutes, spray a layer of water on the green mooncakes, and bake them in the middle of the oven for 5 minutes.

17. Take out to cool and brush a layer of whole egg liquid.

18. Continue to put it in the middle of the oven to lower the heat to 170 degrees, increase the heat to 180 degrees and bake for 10 minutes, and finally increase the heat to 10 degrees and continue to bake for 5-6 minutes.

19. The baked mooncakes are taken out, and the color of the baked is very uniform. It looks dark when taken at night. In fact, the color is just right. After allowing it to cool, keep it in the oven overnight or keep it sealed. It will be even more beautiful after returning to the oil overnight.

20. The oil return was good the next day, the egg yolk was very oily, and the rustling taste was really delicious.

21. Finished picture

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Tips:

hint:
1. Baked egg yolk temperature: 150°C on heat and 130°C on lower heat. Bake the middle layer for 5-6 minutes. After a long period of baking, the oil from the egg yolk will precipitate out and the baked mooncake will be very dry.
2. Baking moon cake temperature: preheat the oven in advance and heat up to 180 degrees, lower the heat to 170 degrees for 10 minutes, bake in the middle of the oven for 5 minutes, take out to cool and brush the whole egg liquid and continue to bake for 10 minutes, and finally increase the heat to 190 Continue to bake for 5-6 minutes, and observe the baking color at any time to avoid burnt or no color.
3. The Cantonese-style moon cake pre-mixed powder of Yi Xiao Bake does not need to be mixed with water. If you use ordinary flour, you need to add 4 grams of water.
4. The 75g moon cake mold made by Fabake is used, and the ratio is 4:6, which is exactly 16 moon cakes.
5. The concentration of syrup is different for each brand, and some are better for Shunnan. This formula is adjusted for Shunnan syrup. For thick syrup, you can add 5 grams more. If there is no ready-mixed powder, you can use ordinary all-purpose flour, and add 4 more. Ke Jianshui.
6. The baking time and temperature are for reference only. The bottom fire of my oven is about 20 degrees higher, and the heating is about 10 degrees higher, so the time and temperature cannot be copied and set according to my own oven.