Mooncake with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. Beat an egg in the basin, then pour the weighed syrup into the basin, add liquid water, and stir evenly with a manual whisk

2. Add the weighed olive oil and stir until the syrup and olive oil are emulsified, that is, the state of grain

3. Add one-third of low-gluten flour and mix evenly with a spatula

4. Then pour in the remaining low-gluten flour, press and mix into a dough with a spatula, cover with plastic wrap, and chill and relax in the refrigerator for at least 1 hour (a longer time is better)

5. When the dough is relaxed, divide the filling into 30 g each and knead it into balls

6. Take a filling agent, squeeze it, put on the salted egg yolk, carefully knead the filling, knead it into a ball, set it aside

7. Take out the good dough, divide it into 15 grams each, prepare a bowl, pour some low-gluten flour, this is mainly used to prevent sticking. Dip the dough agent in the low flour, not too much. Knead the dough dough in your hands and squash it

8. Put the egg yolk filling. Then turn your hands upside down, so that the dough wraps most of the filling. Gently push the dough up with your fingers, and slowly wrap the entire filling. This process is slower and patient. If the dough breaks, don’t worry, and then gently push the surrounding dough over. Just make up the broken place

9. Round the wrapped mooncake on the base slightly and set it aside for later use

10. Put some low-gluten flour in the mooncake mold and shake it to fill the mold with low-gluten flour. Then pour out the excess low-gluten flour from the moon cake mold, just spread a thin layer of low-gluten flour, don't dip too much low-gluten flour, otherwise the moon cakes will be unclear.

11. Gently put the moon cake blank into the mold. Fasten the mold on the baking tray, hold the lower part of the mold tightly with one hand, and fix the mold to prevent sliding when pressing the mold. If the mold slides while pressing, it is easy to crook or press out the skirt, and press with the other hand Handle, press down gently and evenly, then loosen the mold, and gently pick up the mold vertically

12. Preheat the oven to 210 degrees, spray a layer of water on the surface of the finished moon cake, send it into the oven, bake for 8 minutes and take it out. After it cools down, brush a layer of egg liquid, then bake it in the oven for 10 minutes, take it out and brush the egg liquid again , Then bake in the oven for 10 minutes, and it will be ready when the color is golden. Take it out and let it cool down and eat it after returning to the oil at room temperature