Pandan Lotus Paste Mooncakes

Name: Pandan Lotus Paste Mooncakes
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 115g Cantonese-style moon cake powder; 82g Invert syrup; 34g Corn oil; Approximately 350g Pandan lotus paste stuffing; 10 Salted egg yolk; a little Egg liquid

by Black cat sheriff kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The annual Mid-Autumn Festival is approaching. Perhaps the material level is richer and there are more choices. The love for traditional mooncakes is not as good as before. Various kinds of mooncakes have come into the eyes of consumers in response to people's different tastes and different spending powers. .
For me who grew up in Guangdong, Xu hasn’t eaten traditional moon cakes for many years. The traditional holiday atmosphere is fading, so I really can’t be interested in eating moon cakes.
This year, because three merchants sponsored the molds and materials, I was eager to try to make this Cantonese moon cake if I had never made traditional moon cakes. I didn't expect that the finished product had surprisingly satisfactory results.
During the Mid-Autumn Festival, the customs of each place are different, but each one embodies people's infinite love for life and yearning for a better life. Today, let’s use my first experience of making mooncakes to warm up this coming and unforgettable Mid-Autumn Festival.

Ingredients

115g Cantonese-style Moon Cake Powder
82g Invert Syrup
34g Corn Oil
Approximately 350g Pandan Lotus Paste Stuffing
10 Salted Egg Yolk
a little Egg Liquid

Pandan Lotus Paste Mooncakes

1. Soak 10 salted egg yolks in corn oil in advance for 2-3 days.

2. The weighed corn oil and invert syrup are mixed with egg soak until the oil and water are mixed.

3. Pour in the Cantonese-style moon cake powder (this moon cake powder indicates that there is no need for liquid water, which is very convenient).

4. Mix the flour and invert syrup well and let stand at room temperature for 1 hour.

5. Put the salted egg yolk soaked in advance into the baking tray, spray a little high liquor to remove the smell of the egg yolk, and bake it in the oven at 180 degrees for 6 minutes.

6. The baked salted egg yolk is weighed with the prepared pandan lotus paste filling. The weight of the egg yolk and lotus paste is 52 grams.

7. Wrap the salted egg yolk with lotus paste filling in turn, round it and set aside.

8. The mooncake crust is left to stand for 1 hour and then divided into equal portions. Each crust weighs 23 grams.

9. Take a portion of the pie crust, press it, and pack it into the pandan lotus paste filling. Use a push to gently wrap the pie crust tightly.

10. The wrapped moon cake hasn't formed yet.

11. Put the wrapped moon cake in the flour and roll it around, pat off the excess flour, so that the moon cake is slightly covered with a thin circle of flour.

12. Then put it into the mold and press to form.

13. Preheat the oven to 190 degrees, bake the formed moon cakes in the oven for 5 minutes to set the shape, then take out and brush a thin layer of egg liquid on the surface of the moon cakes to increase the luster of the moon cakes, and then continue to put them in the oven at 180 degrees for 15 minutes and they will be out of the oven.

Tips:
The use of invert syrup can be searched on the Internet, and there are more detailed syrup boiling methods.
This recipe can make 10 moon cakes of 75 grams.
The mooncakes that have just been baked are hard after being cooled, and the mooncakes will return to the oil within 1-2 days after being put into the packaging bag, which is the best time to eat mooncakes.
The weight of the 75g mold filling and pie crust is 52g+23g, don’t be lazy, each filling and egg yolk must be weighed, because the weight of the egg yolk will have a slight deviation, so the total weight of the filling should be the same , The mooncakes produced in this way are the same size, so there is no need to worry about revealing the stuffing.