Snowy Mooncake with Lotus Seed Paste and Egg Yolk
1.
First process the egg yolk: soak the salted egg yolk in edible oil for at least one hour to return to the oil, so that the processed egg yolk has no smell. (Pictured: Jin Qixiang Salted Egg Yolk)
2.
Line a baking tray with greased paper and put in the required amount of egg yolk.
3.
Preheat the oven in advance: 180 degrees up and down, put on the middle layer, bake for 8 minutes, take out, let cool and set aside.
4.
Pour flour into a basin, and set aside 200 grams of water.
5.
Boil the water until it boils and pour it into the flour, stirring while pouring.
6.
Knead it into a smooth dough when it is warmed up. (It's a bit sticky at first, but it won't stick after kneading)
7.
Baked egg yolks, appropriate amount of lotus paste filling, moon cake molds for later use. (Pictured: 75g moon cake mold)
8.
35 grams of lotus paste filling is made into small balls. 55 grams of peel is rounded and set aside.
9.
Press the lotus paste filling in the palm of your hand and put an egg yolk in it.
10.
Slowly push up and wrap it up with a tiger's mouth.
11.
Press the skin flat and put it into the filling.
12.
Slowly push up and wrap it up with a tiger's mouth.
13.
Brush the mold with a thin layer of cooking oil, and the wrapped small balls should be slightly elongated and easy to put into the mold, so that the periphery will not break the skin.
14.
Press the mold and release it directly into the plate.
15.
It tastes better after being kept in the refrigerator for several hours.
16.
Finished picture.
17.
The outer skin is soft and flexible.
18.
The filling is slightly sweet and salty.
19.
The yolk is fragrant and rustling, not fishy or greasy.
20.
Easy to make and super delicious!
