Peach Mountain Mooncake with Purple Sweet Potato and Egg Yolk
1.
Take out the lotus paste filling
2.
Knead with both hands for a while
3.
Weigh one egg yolk and lotus paste filling together, 30g as a group; weigh 6 egg yolks and the corresponding lotus paste filling in turn and set aside
4.
Take a weighed lotus paste filling and press to make a pit in the center
5.
Put the egg yolk corresponding to the same group
6.
Slowly push the lotus paste upwards to evenly wrap the egg yolk
7.
Until wrapped tightly and sealed
8.
Wrap all the lotus seed paste and the corresponding egg yolk in turn, and round them for later use
9.
Take a portion of purple sweet potato flavored peach mountain peel
10.
Knead it with both hands for a while
11.
Divide it into 20g each and make rounds
12.
Take a purple potato skin and press it in the center with your thumb to make a pit
13.
Put in a prepared lotus paste and egg yolk filling
14.
Slowly rub the skin upwards to make it evenly cover the filling
15.
Until the end is wrapped and sealed
16.
Wrap all the skins and fillings in turn
17.
Place in the baking tray
18.
Put the mold on the outside of the wrapped cake blank and press down to form a pattern
19.
Press all the cake blanks into a pattern in turn
20.
Spray a thin layer of water on the surface
21.
Put it into the middle layer of the preheated oven, and bake at 160 degrees for about 12 minutes
22.
Just put it out and keep it cool and sealed
23.
Finished picture
Tips:
1. Whether it is filling or peach mountain bark, it needs to be fully kneaded before use, which will make it more malleable and easier to handle when wrapping;
2. Here I use a 50g moon cake mold. Normally, the ratio of Taoshan moon cakes is 1:1 with the skin filling, but this time, because the filling is wrapped in egg yolk, and the weight of the egg yolk is not light, so When I do it, I distribute the weight according to the 4:6 ratio of the skin filling, that is, the skin weight is 20g and the filling weight is 30g;
