Mooncake with Lotus Seed Paste and Egg Yolk
1.
Pour the syrup into the container and stir it with your hands until it is full of small gas
2.
Then add vegetable oil, pump it by hand and stir it evenly, and the inside is full of small gas
3.
Sift into Cantonese-style moon cake premix powder
4.
Use a spatula to make a smooth dough
5.
Cover with plastic wrap and let it rest for 30 minutes
6.
Peel off the salted egg yolk, wash it and remove the film, place it on a baking tray lined with tin foil, spray alcohol, put it in a preheated oven and bake it at 170 degrees for 5 minutes
7.
An egg yolk is divided into two halves, weighed together with the inset, a total of 40 grams, and then the filling is rounded and set aside
8.
Take a filling and squeeze it, put half a salted egg yolk in the middle, close the mouth and round it for later use
9.
After the crust is set aside, divide it into 10g portions, knead and set aside
10.
Take a pie dough, flatten it and put it in the filling
11.
Grasp the bottom of the mooncake with your left hand, and gently push up the surface from the bottom of the tiger’s mouth with your right hand, while squeezing and turning
12.
Then slowly close the mouth and gently round it
13.
Roll the mooncake embryo in cornstarch
14.
Brush the moon cake mold with a thin layer of powder, and place the moon cake embryo in the mold
15.
Directly on the baking tray lined with greased paper, press the mooncakes to make the mooncakes flat.
16.
Put it into the middle layer of the preheated oven, fire up and down 180 degrees, bake for 5 minutes
17.
At this time, prepare the egg yolk liquid, take one egg yolk, remove the film, add a little bit of water, and gently beat it evenly
18.
After 5 minutes, take out the moon cake and brush with a thin layer of egg yolk
19.
Return to the oven and continue to bake for 10-12 minutes, until the surface is well colored
20.
After being out of the oven, wait for it to cool thoroughly, then place it in a sealed crisper and wait for the oil to return
21.
Finished picture
22.
Finished picture
Tips:
1. The ratio I made is 2:8, that is, a moon cake of 50 grams, 10 grams of crust, 40 grams of filling + egg yolk, but it is difficult to operate, 3: 7 will be much easier
2. The fillings are purchased from outside, and the brand is Yuxiang. Of course, you can also use homemade fillings, but you must master the content of oil, water and sugar. Novices recommend using ready-made fillings.
3. Moon cake pre-mixed powder is good-run and easy-to-baking, no need to add liquid water by yourself, which improves the success rate and returns to the oil the next day;
Liquid soap mainly affects the coloring of moon cakes and the speed of oil return. Adding liquid soap by yourself, you need to pay more attention to the concentration and dosage of liquid soap.
4. The salted egg yolk used in this recipe is freshly peeled, no need to soak in oil
5. The egg yolk film must be taken out when making egg yolk liquid, and a very thin layer must be brushed when brushing moon cakes.
6. Moon cakes cannot be moved just after they are baked, they will be easily deformed, and they can only be moved after the cake crust becomes hard after it is completely cooled.
7, 50 grams of moon cakes are suitable for salted egg yolks under 10 grams
8. This square pastry can make 20 mooncakes with a ratio of 2:8
