Transparent Skin Lotus Paste and Egg Yolk Mooncakes

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

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

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. Cake crust material

Transparent Skin Lotus Paste and Egg Yolk Mooncakes recipe

2. Add alkaline water to invert syrup

3. Stir well

4. Add peanut oil

5. Stir well

6. Sift in half of the high-gluten flour

7. Mix well, cover with plastic wrap and relax for 3-5 hours

8. Sift in the remaining high-gluten flour

9. Mix well, wrap in plastic wrap and relax for half an hour

10. Stuffing

11. Cut each egg yolk into 4 equal parts, and divide the lotus seed paste into 40 grams each

12. Press the lotus seed paste into a small hole and put in the egg yolk

13. Wrap round

14. Divide the dough into 5 grams each

15. Take a piece of skin and push it into a thin disc as much as possible

16. Put the filling

17. Wrap up

18. Close up and round

19. Pack one by one

20. Sprinkle powder in the mooncake mold and shake it around,

21. Pour out excess flour

22. Put in the moon cake

23. Put it on the table and press it tightly

24. Demold

25. Place in the baking tray, spray water on the surface

26. Put it in the oven, middle level, 220 degrees high, 170 degrees low, bake for 5-10 minutes

27. Bring out of the oven, brush the egg mixture, put it in the oven, heat up to 200 degrees, lower the heat to 150 degrees, bake for about 15 minutes

28. Baked

Tips:
The transparent skin is very thin and easy to tear, so be careful when filling.
The stuffing should be wrapped as much as possible to prevent the stuffing from being exposed.
The baking time and firepower need to be adjusted according to the conditions of your own oven.