Mooncake with Lotus Seed Paste with Xylitol
1.
Pour the xylitol invert syrup into an oil- and water-free basin, add soap and peanut oil and mix well.
2.
Sift in all-purpose flour, mix well with a spatula, knead into a dough, put the kneaded dough in a fresh-keeping bag, and let it sit for 3 hours.
3.
Divide the dough into 15 grams each and 35 grams each with lotus paste filling
4.
Place the dough on the palm of your left hand, press it flat, and wrap the lotus paste filling.
5.
Close the mouth and roll into an oval.
6.
Sprinkle some cooked cake flour in a 50-gram mold to prevent sticking, and then pour out the excess cake flour after shaking well. Put the wrapped dough into the mold and flatten the dough with your hands
7.
The moon cake mold is buckled on the baking tray and pressed down gently to form a moon cake shape.
8.
Spray some water on the mooncake, put it into the preheated oven, the upper tube is 140 degrees, the lower tube is 190 degrees, and bake for 5 minutes. After the pattern is finalized, take out the baking tray.
9.
Use a small brush to brush a thin layer of egg yolk on the surface of the mooncake. Don't brush too much to avoid unclear patterns.
10.
Put the baking pan in the oven and bake for about 15 minutes until the surface is golden and ready to go out of the oven, and place it on the wire rack to cool.
11.
Lotus seed paste filling method: 250 grams of white lotus, put enough water to soak overnight, remove the core of the lotus seeds, put it in the rice cooker water and level with the lotus seeds, cook for about two hours, and mash with a cooking machine. Put the lotus seed puree in a non-stick pan, add 90 grams of mohan fructose, and fry on medium and low heat until the sugar melts.
12.
Add 100 grams of peanut oil four to five times in the middle, and stir-fry continuously, the moisture is getting less and less, until it is relatively dry.
13.
Cover the fried lotus paste filling and let it cool to prevent the surface from being too dry.
14.
Finished picture
15.
Finished picture
16.
Finished picture
Tips:
Tips:
1. The surface of the mooncakes just out of the oven is dry and hard. After cooling the mooncakes, put them in a sealed box and wait one to two days for the oil to return, and they will become soft, oily and delicious.
2. The cake powder is the fried glutinous rice flour. Stir the raw glutinous rice flour in a pot over a low heat until it turns slightly yellow.
3. Egg yolk liquid: 1 egg yolk plus half an egg white and mix thoroughly
4. The temperature of the oven can be adjusted flexibly according to your own oven.
