Mooncake with Lotus Seed Paste and Egg Yolk
1.
Weigh all raw materials ready;
2.
Take a bowl and pour vegetable oil and alkaline water and stir evenly;
3.
Add vegetable oil and stir well;
4.
Add the sifted low-gluten flour and mix into a smooth, even sticky dough;
5.
Take out the dough and wrap it with plastic wrap and relax for 30 minutes, then it can be made;
6.
The filling can be processed when the noodles are awake, and the salted egg yolk can be steamed for 10 minutes after steaming;
7.
Divide the white lotus seed paste into 80 grams and round it;
8.
The lotus seed paste is packed with an egg yolk, which weighs about 95 grams;
9.
Divide the awake crust into 30 grams each, knead round and set aside
10.
Take a portion of the crust, flatten it and pack it into the lotus seed egg yolk filling, while turning it, push the crust upwards, so that the crust is evenly covered on the filling until the mouth is tightened into a spherical shape;
11.
Put the moon cake embryo into the mold;
12.
Sprinkle some dry powder on the baking tray, and press hard on the mold;
13.
Then roll out the mooncakes on the baking tray and arrange them;
14.
Spray a little water before entering the oven to prevent the mooncakes from cracking when they are too dry;
15.
Put it into an ACA electric oven, heat up to 175°C, and lower the heat to 155°C to preheat, the middle layer, bake for 5 minutes and take it out;
16.
Brush the surface of the mooncake with a thin layer of egg yolk;
17.
Then enter the oven and continue to bake for 10 minutes, until the surface of the mooncake is evenly baked with golden brown, and it is ready to be out!
Tips:
1. Don't use heavy-smelling vegetable oils, such as olive oil, for mooncakes.
2. Sift in the flour and stir it into a uniform dough to avoid excessive stirring;
3. Just spray a little water on the moon cakes into the furnace to avoid blurring the pattern when spraying too much;
