Ingredients
Low-gluten flour ( 120g ) | Moon cake syrup ( 76g ) |
槧Water ( 3g ) | White Lotus Seed ( 250g ) |
Salted egg yolk ( 5 pieces ) | Oil ( 30g ) |
White wine ( appropriate amount ) |
How to make Cantonese-style mooncakes (egg yolk and white lotus paste)
1.Prepare materials
2.Pour the syrup into the syrup
3.Pour in the oil
4.Use a whisk to stir evenly
5.Pour the syrup into the flour
6.Knead evenly, seal with plastic wrap and put it in the refrigerator to wake up for 1 hour
7. Divide the dough into about 19g portions
8. Divide the lotus paste into about 22g portions
9. Soak the egg yolks in white wine and put them in the oven at 180°C for 10 minutes, then take them out and cut them in half
10.Press the dough into a pie crust
11.Wrap the egg yolk in lotus paste
12.Wrap lotus paste with cake skin
13.Put in In the mold
14.Press molding
16.Put it into the oven again and bake at 210℃ for 8 minutes
17.The egg yolk and white lotus paste mooncakes are finished!
15. Place in the oven and bake at 180℃ for 4 minutes to set, take out the egg wash
Tips
1.When pressing the pie crust, apply a little flour on your hands to prevent the crust from sticking to your hands
2.Sprinkle a little flour in advance before pressing the mold
3.Be sure to press the mold firmly to prevent the internal filling from being lost.Too much filling causes the bottom to collapse after baking
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