Transparent Skin Lotus Paste and Egg Yolk Mooncakes

Name: Transparent Skin Lotus Paste and Egg Yolk Mooncakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 37g High-gluten flour; 640g Lotus paste filling; a little Egg liquid; 4 Salted egg yolk; 32g Invert syrup; 0.4g Alkaline water; 11g Peanut oil

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cantonese-style moon cakes are of high quality with thin-crusted stuffing. From the beginning, it was quite content to make 2/8 skin fillings. Later, the feedback showed that there was less skin and more stuffing, so I couldn't eat the skin. So it was changed to 4/6, which is happy to save time, effort and stuffing. Later, it was discovered that there was a theory of transparent skin. 1/9 Skin stuffing, heart-stirring, but it is the end of the Mid-Autumn Festival. The cake war this year has not yet started, and it has been incorporated into the plan. In any case, challenge the limit of thin skin.
The most classic lotus seed paste and egg yolk filling is as thin as a cicada wing and transparent, almost streaking.

Ingredients

Transparent Skin Lotus Paste and Egg Yolk Mooncakes

1. Pie crust: 37 grams of high-gluten flour, 11 grams of peanut oil, 32 grams of inverted syrup, 0.4 grams of alkaline water Filling and decoration: 640 grams of lotus paste filling, 4 salted egg yolks, a little egg liquid

Transparent Skin Lotus Paste and Egg Yolk Mooncakes recipe

2. Pour the inverted syrup and alkaline water into a bowl, stir evenly, add peanut oil, stir well until emulsified

3. Sift in a mix of high-gluten flour, mix well, cover with plastic wrap, and relax for 3-5 hours. Sift in the other half of the high-gluten flour, mix well, and relax for 30 minutes

4. Cut the egg yolk into 4 equal pieces per piece, and divide the lotus seed paste into 40 grams per piece. Press a hole on the lotus paste filling, put in egg yolk, and round the mouth. Divide the pie crust into 5 grams each

5. Flatten the pie crust, push it into a thin round piece as much as possible, put in the filling, wrap it up and round it

6. Sprinkle powder in the mooncake mold, shake it around, and pour out. Put in the mooncake blank, buckle it on the table, press tightly, and demould

7. Place it in a baking tray, spray water on the surface, and put it in the oven, middle layer. Heat 220 degrees, lower heat 170 degrees, bake for 5-10 minutes, the surface is slightly colored, take out the egg wash, put it back into the oven, heat 200 degrees, lower heat 150 degrees, and continue to bake for about 15 minutes. Baked

Tips:
1. The transparent skin is very thin and easy to tear. Be careful when filling stuffing;
2. Pack the stuffing as much as possible to prevent the stuffing from being exposed;
3. The baking time and firepower need to be adjusted according to the situation of the own oven.