Mooncake with Lotus Seed Paste and Egg Yolk

by Wanshanhong

4.7 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

3

I fried lotus seed paste by myself and topped with egg yolk to make moon cakes. Although this filling is very traditional, the traditional one is the classic. Because it is delicious, it is made every year.

Ingredients

Mooncake with Lotus Seed Paste and Egg Yolk

1. Coreless lotus seeds add 2 and a half times of water and boil until soft

2. The wall-breaking machine beats the cooked lotus seeds into a delicate paste

3. Pour into the bread machine and use the stir fry function to fry, add oil in three times

4. Add sugar and fry until melted

5. Add maltose and stir fry until fully integrated

6. Add butter

7. Stir-fry until it doesn’t touch the shovel, and the lotus paste filling is ready.

8. Invert syrup, peanut oil and liquid soap, stir until fully integrated

9. Add flour and make dough, 饧 for more than 1 hour

10. The salted egg yolk is sprayed in a wine oven at 150 degrees and baked for 5 minutes, so the processed egg yolk is more delicious

11. Salted egg yolk and lotus seed paste together, the total weight of a filling is 35-37 grams

12. 14 grams of dough wrapper and shape, spray water before baking

13. Bake at 180 degrees for 6 minutes, take it out and brush with egg yolk

14. Continue to bake for 15 minutes and it will be out

15. The baked mooncakes can return to the oil after one day

Tips:
A total of 24 were made.

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