#新良婚纱大赛#simple Cantonese-style Lotus Paste and Egg Yolk Mooncakes
1.
Use a manual whisk to fully mix the inverted syrup and peanut oil to a slightly whitish state.
2.
Add moon cake premix powder in two batches.
3.
Wrap the kneaded dough with plastic wrap and let it rest for about an hour to allow the powder to slowly absorb the syrup.
4.
Put the salted egg yolk on the baking tray, spray a layer of white wine or brush a layer of white wine with a brush to remove the smell, put it in a preheated oven at 200 degrees and bake for five minutes, let cool and set aside.
5.
After the dough is static, divide it into small portions as needed. Generally, 15 grams is a portion and rounded for later use. For beginners, it can be divided into 20 grams. The lotus seed paste filling and the salted duck egg are weighed together for a total of 35 grams. The lotus seed paste wraps the salted egg yolk, and the outer layer is wrapped with mooncake skin.
6.
After wrapping the mooncake skin, you can shape the mooncake. Sprinkle some dry powder in the mold, and then pour out the excess dry powder. It is best to pat the surface of the dough with a thin layer of dry powder. Put the mooncake into the mold and press out the pattern. It's okay. Forget about taking the mooncakes after the mold is taken, there will be finished pictures later, so it’s good if you know how to do it! Do not understand private message me.
7.
Before the mooncakes are put into the oven, you need to spray a proper amount of water on the surface of the mooncakes to prevent the surface from cracking during baking. This step is very important. Put them in a preheated oven at 200 degrees and bake for five minutes, then remove and brush with a layer of egg liquid. , Put it in the oven and continue to bake for 15 minutes to complete.
8.
Finished product
9.
Finished product
10.
Packed effect
