Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Prepare the materials.

2. Pour 70g of invert syrup, 1g of alkaline water, and 25g of peanut oil into a basin and stir evenly.

3. Sift in the flour.

4. Knead into a dough and let stand at room temperature for 1 hour.

5. Divide the lotus paste filling into 2 halves.

6. Take an egg yolk and place it in the middle of the lotus paste filling.

7. wrap up.

8. The pie crust is divided into a 20g and kneaded into a ball, and the lotus paste filling and egg yolk is 80g kneaded into a ball.

9. Take a peel and put in a lotus seed paste egg yolk filling.

10. Push up with your hands.

11. Entirely wrapped.

12. Sprinkle some flour in the mold, turn it around and pour it out, put in the filling and gently squeeze it.

13. Hold the mold and press down.

14. Put some water on the baking tray and bake at 180° for 5 minutes.

15. Take it out and brush the egg mixture, and bake for another 15 minutes.