Mooncake with Lotus Seed Paste and Egg Yolk
1.
To make mooncakes with lotus seed paste and egg yolk, first steam the raw salted egg yolk. Before steaming, soak the duck egg yolk in white wine for a while to remove the fishy effect. Steamed duck egg yolks, trimmed into 10g egg yolks and set aside.
2.
Next, weigh the ingredients to make the mooncake crust. The inverted syrup and liquid soap are all made a few days in advance.
3.
Pour the inverted syrup into a bowl, add soap and sunflower oil and mix well.
4.
Sift in flour and salt.
5.
Mix the dough with a spatula. After waking up for half an hour, knead the dough again and wake up for another 20 minutes.
6.
When the noodles are awake, prepare the egg liquid: add an egg yolk with an appropriate amount of egg white, mix thoroughly, sieve, and add a little salt to make a moderately thick egg liquid.
7.
The lotus seed paste filling is also made in advance, and the lotus paste filling is divided into 70 grams.
8.
Divide 70 grams of lotus paste filling into two halves.
9.
Put 10 grams of egg yolk in half of it.
10.
Cover the other half of the lotus paste filling and round and rub evenly.
11.
The weight of the filling is: 70 grams of lotus seed paste + 10 grams of egg yolk = 80 grams.
12.
Wake up mooncake skin noodles, each divided into 30 grams. (The weight of the moon cake is 110 grams, so it fits into a 100-gram mold)
13.
Take a piece of pie crust dough and flatten it.
14.
Put in the lotus paste filling, buckle upside down, and slowly push down the dough with your fingers.
15.
Push to half of the dough, and in turn use the tiger's mouth to continue to push up slowly until the whole dough is closed.
16.
Wrap the mooncake base with a little dry flour and knead it into a slightly longer oval shape.
17.
Put it into the mold, and use the idle mold piece to assist in the compaction of the moon cake.
18.
The moon cake blank is demoulded from the mold, the baking pan is put on greased paper, and the demolded moon cake blank is placed on the baking pan.
19.
The oven is preheated and heated to 200 degrees and lower to 220 degrees. Put it in the oven and bake for 8 minutes. After the pattern is set, take it out and brush with a layer of egg yolk liquid, then put it in the oven and bake for about 10 minutes until the surface is golden.
20.
The crust of the freshly baked mooncakes is very dry and hard. After the mooncakes are cooled, store them in a sealed container and wait for 2-3 days. The crust will gradually become soft and oily. This process is called "returning oil". Eat in a hurry and wait until the oil returns.
21.
Finished picture 1
22.
Finished picture 2
23.
Finished picture 3
Tips:
When brushing the egg wash, gently brush on the raised areas of the pattern. This moon cake recipe does not need water spray. If the production time is particularly long, just spray a little water mist.
