Mooncakes with Egg Yolk and Lotus Seed Paste

Name: Mooncakes with Egg Yolk and Lotus Seed Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 75g Invert syrup; 25g Corn oil; 2g Jianshui; 1g salt; 7 Salted egg yolk; Some Lotus seed paste; 1 piece egg; Some Cooked glutinous rice flour

by XPanda_

5.0 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

3

Cantonese-style moon cakes must not be missing the egg yolk, the self-peeled egg yolk, and the real lotus paste filling, it is so delicious~

Ingredients

Mooncakes with Egg Yolk and Lotus Seed Paste

1. After the salted egg yolk is peeled, spray with white wine and bake at 180 degrees for 5 minutes

2. The egg yolk is divided into two, one egg yolk and lotus paste is 35g

3. Mix the main ingredients, mix well, refrigerate for 1 hour, divide into 13 portions, wrap the egg yolk with lotus seed paste, and make a round for later use, total 13

4. After pressing the crust flat, put the egg yolk and lotus paste filling and wrap it

5. Roll a layer of cooked glutinous rice flour, shake off the excess flour, and press the film

6. Spray a little water and bake at 200 degrees for 5 minutes. Take out the egg yolk and add a tablespoon of egg white to beat evenly. Pat lightly on the mooncake and bake for another 15 minutes.