1. Wash and core fresh lotus seeds and steam them.
2. Add water to the steamed lotus seeds and beat them into a puree with a food processor.
3. Put the lotus seed puree in a non-stick pan over medium heat and stir, the purpose is to let the excess water evaporate.
4. When the lotus seed puree is getting dry, add sugar and continue to stir.
5. Stir until the lotus seed paste becomes a lump.
6. Sheng out and spare.
7. Weigh the lotus seed mud according to 45g each, and squeeze it into a ball for later use. I took 45g lotus seed puree because my salted egg yolk is 5g each, and the total filling is 50g. If your salted egg yolk is larger, the lotus seed puree will reduce the weight accordingly.
8. Squash the lotus seed mud ball.
9. Add salted egg yolk.
10. Use the tiger's mouth to push the lotus seed paste toward the center, wrap the egg yolk, and round it. Each one is ready for use.
11. Next, make the pie crust. Take a clean basin and put it in the inverted syrup, stir with liquid water.
12. Add the edible oil in two portions and continue to stir. Stir until blended and light yellow.
13. Add the flour and continue to stir.
14. After mixing until there is no dry powder, knead the dough evenly on the kneading pad or panel.
15. Just knead it into this smooth state.
16. Divide the dough into small pieces of 25g each and set aside.
17. Take a small dough and flatten it by hand.
18. Take the freshly made filling, put it in the middle of the pie crust, use the tiger’s mouth to push the surrounding pie crust to the middle to wrap the filling
19. After wrapping.
20. Dip the wrapped dough into a mold with a little dry powder.
21. Press down the mold, lift it up gently, and release the mold. The moon cake is out of shape.
22. After pressing it, place it in a baking tray lined with parchment paper. At the same time the oven can be preheated.
23. Put the mooncakes in the oven at 175 degrees and bake for 8 minutes.
24. Take out and brush with a thin layer of egg mixture, continue to put it in the oven, and bake at 180 degrees for 10 minutes.
25. Take it out and let it cool naturally, then seal it back to the oil, and enjoy it in 2-3 days.
26. Finished picture.
Tips:The egg yolk I bought this time is a bit small. I guess it is just right to make 50g mooncakes. 10g egg yolk is better for 75g mooncakes.
Steamed egg yolks will make it more fragrant.
You must put less lotus seed water, don't put too much.
