Ingredients
All-purpose flour ( 200g ) | Inversion syrup ( 130g ) |
Peanut oil ( 45g ) | Laoshui ( 5g ) |
Low sugar white lotus paste ( 500g ) | Egg yolk ( 7 ) |
Egg yolk ( 1 ) | Egg white ( 10g ) |
Water ( 1 tablespoon ) |
Egg yolk lotus paste mooncake Recipe
1. Remove the ash from salted duck eggs and wash
2.Remove the egg white from the salted duck egg and leave the yolk
3.Soak in wine for half an hour
4. Place in the oven, bake at 180°C for 7 minutes, and let cool.
5.Put syrup, syrup and peanut oil into a clean basin
6.Use a manual egg beater to mix well
7.Sift in the flour and mix well to form a dough
8.Pack it in a plastic bag and leave it for an hour until the flour absorbs the syrup.
9. The salted egg yolk is wrapped in lotus paste, a total of 85 grams.
10.Wrap all the egg yolk filling
11. Use 40 grams of mooncake skin to wrap 85 grams of egg yolk and lotus paste filling.Coat it with cornstarch and put it into the mold.
12.Then press out the shape of the mooncake and spray water evenly before putting it in the oven p>
13. Bake at 200℃ for 5 minutes to set (preheat the oven to 200℃ in advance)
14. Mix egg yolk, egg white, water and sift.
15. Brush a layer of egg yolk liquid when it is out of the oven, and then another layer of egg yolk liquid when it is dry
16.Put it into the oven and bake for 15 minutes
17.This is freshly baked
18.Cool and dry
19.Put two oils back in the box Day
20.The delicious egg yolk and lotus paste mooncakes can be enjoyed slowly
21.Serve with tea or fruit
Tips
This recipe is for 7 125g egg yolk lotus paste, because I made it It’s a lot, so it’s double the amount, and it’s been done several times, so the pictures are from different batches.The double yolk is 85 grams of two salted duck egg yolks plus lotus paste, and then wrapped in 40 grams of skin.
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