Egg yolk lotus paste mooncake

1. Mix medium-sized powder, syrup, and water.Be sure to stir evenly.Don’t be lazy.

2. Stir evenly and then pour in the medium flour, mix evenly with the upper and lower shovels and knead with your hands.Smooth dough.

3. Place the kneaded dough into a plastic bag and seal it for 2 hours (the longer the time The longer it is, the better it is to use).At this time, you can divide the lotus paste into 23 portions, each portion is 13g.

4. After dividing the lotus paste, you can add the egg yolk.Flatten the egg yolk with the lotus paste and place it on the lotus paste.Use your left hand to squeeze the lotus paste upwards and use your right hand to close it like a bun.Make it into a round shape and set aside for later use.

5. Divide the rested dough into 23 portions, each portion is 20g (this way the dough will add The lotus paste is 33g, and the egg yolk is usually around 17g (I put the whole egg yolk).The technique is the same as that of wrapping egg yolk with lotus paste.Roll into balls and set aside.

6.After all is wrapped, use the prepared mold (paint a little peanut oil) styling.

7. After everything is done, put it into the preheated oven, turn the heat up and down, 200 degree, 5 minutes to set.When the time comes, take out the mooncakes and brush them with all the egg wash (don’t be greedy, just brush a little, otherwise the pattern won’t be visible), then adjust the oven to 170 degrees for 13 minutes.The beautiful mooncakes are ready!