Ingredients
Invert syrup ( 85g ) | Lishui ( 2 grams ) |
Special mooncake powder or medium-gluten flour ( 115g ) | Peanut oil ( 25g ) |
Cake powder (fried glutinous rice flour) ( Appropriate amount ) | Egg yolk water ( Egg yolk plus a spoonful of egg white ) |
Lotus paste filling ( appropriate amount ) |
How to make Cantonese lotus paste mooncakes
1. Stir syrup, citrus water and peanut oil evenly, sift in flour and mix into a dough (I didn’t let it loose)
2.The skin is divided into 25 grams, the filling is divided into 50 grams, and my mold is 75 grams p>
3.Take a pie crust, flatten it, add fillings, close the account, and put it on one side Turn to one side and push up slowly, carefully close the mouth and shape into a round shape
4.Put in the cake Roll a circle in the powder
5.Press molding
7. Preset oven at 190 degrees After heating for 10 minutes, spray a layer of water on the surface of the mooncakes, turn the heat up to 210 degrees, bake at 180 degrees for 5 minutes to set, take out the mooncakes to cool, brush with a thin layer of egg wash, then turn the heat up and down to 190 degrees and bake for 15 minutes Minutes, come out of the oven and naturally cool and seal for 3-5 days to return oil
6. Make the egg yolk water an hour in advance, sift it and let it sit, otherwise there will be bubbles when brushing.When brushing the egg wash, push the brush toward the side of the bowl more
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
