Mooncakes with Egg Yolk and Lotus Seed Paste
by Beautiful starry sky.
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pour the inverted syrup and corn oil into a basin and mix well. Then add the medium powder and stir evenly with a spatula. Then knead it into a smooth dough by hand. Keep in the refrigerator.
2. Brush the egg yolks with wine and bake them in the oven at 180° for five minutes. (Use half an egg yolk for each moon cake.) Then I wrap each half of the egg yolk with ten grams of lotus paste.
3. Knead the dough in a dose of 20 grams each.
4. Then use the dough to slowly wrap the filling
5. Then press it with a mold and put it in the oven at 140° and bake it for five minutes. After taking it out, brush with an appropriate amount of egg yolk water and put it in the oven. Bake for another ten minutes at 140°.
Tips:1. This is the amount of eight 50g moon cakes.
2. If the coloring is not good, you can open it at 160° and bake for another two minutes.
