Mooncake with Red Bean, Lotus Paste and Egg Yolk

Mooncake with Red Bean, Lotus Paste and Egg Yolk

1. Stir-fried red bean paste and lotus paste filling, take the required amount.

2. Divide the red bean paste into 45 grams of ingredients, divide the lotus seed paste into 25 grams of ingredients, add a salted egg yolk, the total weight is 85 grams, because the size of the salted egg yolk is not the same, the total weight is adjusted to the same with other fillings

3. First wrap the salted egg yolk with lotus paste filling

4. Wrap a layer of red bean paste

5. Group is good for backup

6. Pour all the inverted syrup, peanut oil, and soap into the basin, stir well to make it completely blended

7. Add flour and milk powder

8. Cover the dough with plastic wrap for 1 hour.

9. Divide the dough into 30 g doses

10. Flatten the dough into the filling

11. Use the technique of pushing to push the bag up a little bit, pushing evenly when pushing, so that the thickness of the dough is the same until it is completely wrapped

12. Sprinkle cooked glutinous rice flour into the mold and put it into the mold to form.

13. Put it into the baking tray, spray the baking tray with water,

14. Preheat the oven at 180 degrees for 5 minutes, and bake for 5 minutes in the oven

15. Bake for 5 minutes, take it out and brush with a layer of egg mixture, and then continue to bake for 15 minutes.

16. After baking the mooncake, the filling returns to the oil quickly, basically in half a day.