1. After washing the lotus seeds, soak the lotus seeds in water until they are soft. Remove the lotus cores, add water that has not been soaked in the lotus seeds, and stew in a pressure cooker for half an hour until the lotus seeds are soft and rotten. The stewed lotus seeds are slightly cooled. In the mixing cup of the machine, use a food processor to beat into a puree-like wok and heat it up, add a tablespoon of peanut oil and 2 tablespoons of granulated sugar into the lotus seed puree, stir continuously, and mix the lotus seed puree with sugar and oil until absorbed. Pour in all the remaining fine sugar, heat it over medium heat and continue to fry until the lotus seed puree boils. Turn to medium and low heat and continue to stir fry over medium and low heat. Add peanut oil several times during the frying process. Each time, stir-fry until the lotus seed puree has completely absorbed the peanut oil, and then add it to the next stir-frying process. As the moisture continues to evaporate, the lotus seed puree will gradually thicken and stir to a relatively dry and hard state as shown in the figure. You can turn off the fire. Ready to use after the filling has cooled
2.
Prepare raw salted duck egg yolks (note that cooked salted egg yolks are not recommended). Roll it in the white wine and bake it in the oven at 115 degrees for 10 minutes. After taking it out, soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell. Pour the inverted syrup into a bowl, add soap and corn oil, stir evenly, sift into the flour and Milk powder, knead the dough by hand. Put the kneaded dough in the refrigerator for more than 1 hour and take out the dough. Divide the crust and filling according to the ratio of 3:7 (for example, 63 grams of mold, according to the ratio of 3:7, 18 grams of skin and egg yolk The lotus paste filling is 45 grams)
Divide 1 lotus paste filling into two pieces, put the egg yolk in the middle and knead the lotus paste filling with the egg yolk into a circle
3. Take a pie crust dough, squeeze it in the palm of your hand, place the lotus paste filling in the middle of the dough, slowly push up the pie crust with both hands, wrap the lotus paste and continue to push it up until the lotus paste is completely covered. Pay attention to the strength, try to make the pie crust evenly thick. Don’t expose the filling. After the filling is finished, it becomes a ball, sprinkle a little flour on the moon cake mold and then pour it out, so that it can be demolded for a while. Put the ball dough into the moon cake mold and press the moon cake mold directly on the baking tray, press out the moon cake pattern, lift the moon cake mold, spray some water on the surface of the moon cake, put it in the preheated 190 degree oven and bake for about 5 minutes, wait for the moon cake pattern After setting, take it out and brush the surface with egg yolk water (only brush the surface, not the sides), put it in the oven, bake until the surrounding is a drum shape, after the crust is evenly colored, it will take about 20 minutes to bake (time For reference, please adjust according to the actual situation of the oven)
Tips:Surface brush liquid: egg yolk water (1 egg yolk + 1 tablespoon egg white and mix thoroughly)
