Mooncake with Lotus Seed Paste and Egg Yolk

Name: Mooncake with Lotus Seed Paste and Egg Yolk
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 14g High-gluten flour; 500g Lotus seed paste; 19 Salted egg yolk; 112g Invert syrup; 38g Peanut oil; 2g Jianshui

by Every day--ha

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

During the Mid-Autumn Festival, the occasional food that every household must eat is moon cakes. When I think of it as a child, whether your family is rich or poor, moon cakes are a must-have for every family on the Mid-Autumn Festival. If you are rich, you will get one piece for each person. If you are poor, you may only get a piece of moon cake for the whole family to taste. Right. Nowadays, handmade mooncakes are popular again. But for those who play baking, whether masters or newcomers, one month before Mid-Autumn Festival, making mooncakes has become a routine card. Although the shapes are different, the taste is really not too different. After all, Son, copy it around, you can never change it. I have been playing baking for almost 6 years, and I have been making moon cakes for several years. Every year I feel that I am improving. I feel that the dough fillings are being held in my hands year by year. I really don’t know those who have just made them. Where can people who can sell on Weibo or Taobao be so courageous?

Ingredients

Mooncake with Lotus Seed Paste and Egg Yolk

1. Prepare raw materials: 144 grams of low-gluten flour plus high-gluten flour, 38 grams of peanut oil, 2 grams of soap

Mooncake with Lotus Seed Paste and Egg Yolk recipe

2. Ingredients: 500 grams of lotus seed paste, 19 salted egg yolks. The salted egg yolks are peeled from the best salted duck eggs searched from stalls one by one in the vegetable market. Near the Mid-Autumn Festival, the quality of the egg yolks is much worse. Often only 100 eggs can be peeled. Out 1/3, or even less

3. Mix peanut oil, liquid soap, and invert syrup, and sift into the sieved mixed flour with high and low gluten

4. Cut and mix into a dough, cover with plastic wrap and put it in the refrigerator for more than 2 hours, I usually refrigerate for more than 24 hours

5. Prepare the filling: 45 grams of egg yolk and lotus paste, wrap the egg yolk in the lotus paste

6. Take out the refrigerated pasta, divide the pasta into equal portions of 18 grams, then wrap the egg yolk and lotus paste filling into the pasta, put it into a moon cake mold, and press to shape. Each moon cake weighs 63 grams and arranges them neatly in a baking tray; Preheat the oven to 200 degrees. After spraying water on the skin of the mooncake, put it in the oven, turn it at 180 degrees and bake it for 5 minutes, take it out and let it dry for 5 minutes and brush the egg yolk liquid, bake it for 5 minutes and then take it out and let it dry for 5 minutes and brush the egg yolk liquid again. Bake for 5 minutes on the surface to a satisfactory color, then take it out

7. Remember to seal the mooncakes after they cool down. You can enjoy them after returning to the oil after 2 days. The mooncakes you make are really delicious. They are many times more delicious than the big-name mooncakes outside. They are a lot less sweet and greasy. The fresh-keeping agent and additives are really safe to eat. Packed as a gift, it will not lose face and make friends eat at ease.

Tips:
I have been making Cantonese-style mooncakes for 6 years, and I have made significant progress year by year. In fact, the recipe and steps are the same for everyone. It’s just that the details can’t be understood once or twice. I only have to think more about it. , In order to reach the extreme.