Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Weigh the flour first

2. Combine moon cake syrup + soap water + corn oil and mix well

3. Add the weighed flour, stir it with a silicone spatula and knead it into a dough with your hands; wrap it in plastic wrap and let it stand for one hour

4. Soak the duck egg yolk with white wine to remove the fishy smell, soak it in advance (the time is tight, I soak for about 40 minutes)

5. Put the duck egg yolk in the pot and steam for 25 minutes, until softened

6. Mash the egg yolks, divide them into 10 pieces, and rub them into rounds; divide the lotus seed paste into 12.5 g/piece (10 pieces in total), and knead them into round shapes; divide the flour into 10 pieces evenly, roll them into rounds and use a rolling pin to roll out.

7. Duck egg yolk is wrapped in lotus seed paste and then wrapped in dough.

8. Put into the moon cake mold and press to form

9. The upper and lower lamps of the oven are preheated at 200°C, put in the middle of the oven and bake for 5 minutes, and then take out the egg yolk liquid with two drops of water, which will not be too viscous. The coloring is better, and you can't brush too much; then continue to put it in the middle layer and bake at 180°C for 15 minutes, and observe the color when you bake it (haha, I made a small crab with fillings in it too. Same, just squeeze out the shape, the eyes are decorated with lotus paste)

10. Freshly baked ~ bling bling, I can’t help but want to eat it

Tips:

The size and temperature of the oven varies from person to person, so be sure to observe more when baking to avoid overheating.