How to make lotus paste and egg yolk mooncakes

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  1. Process the egg yolk first, I bought it salty in the supermarket The duck eggs are freshly cracked and soaked in corn oil for 4 hours.

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  2.Put the soaked salted egg yolk into a baking pan and spray some rum.Then bake in a preheated 180 degree oven for 10 minutes.After baking, take it out and set aside.

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  3.Pour the corn oil, syrup, and alfalfa into the basin and stir evenly.

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  4.Then sift in the flour.

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  5. Use a rubber knife to stir from bottom to top.

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  6. Wrap the mixed dough with plastic wrap and let it rest for 1 hour.

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  7. It is time to relax the dough and prepare the fillings.The mooncakes I made are 75g each., so the filling is 50g, a salted egg yolk and lotus seed paste total 50g, weigh the filling.

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  8. Wrap the salted egg yolk into the lotus paste, roll it into a ball, and the filling is ready.

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  9.After the dough is relaxed, divide it into small doughs of 25g each.

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  10. To make the filling, first press the pie crust to make a small nest, and then add the filling Put the ingredients on top.

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  11.Use the tiger's mouth to slowly push up the pie crust bit by bit, while pushing up Spin slowly.

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  12. The pushing process should be light and even, ensuring that the thickness of the pie crust is basically the same.

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  13. Close.Gently roll into a ball.

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  14.Wrap them all in turn.

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  15. Press, sprinkle some powder into the mold, turn it around and then Shake out the excess flour and press it.It is recommended to do it directly on a baking sheet lined with greaseproof paper.To avoid secondary transfer deformation.

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  16. After pressing everything, use a toothpick to punch a few holes on the surface of the mooncake.The purpose is to This allows the moisture inside the stuffing to escape during baking without cracking.

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  17. After using a toothpick to make the eyes, spray an appropriate amount of water on the surface and leave them in 5 minutes.Ready for baking.Bake in the middle rack of the preheated oven at 180 degrees for 10 minutes.The surface and sides will be evenly browned.(The specific baking time is different in each oven.It is best to bake until it is evenly light yellow before taking it out.It will be too early.It is easy to deform during the final cooling process).

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  18. Take out, let cool, and brush with egg yolk liquid.

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  19.Put it into the middle rack of the oven again at 160 degrees and bake for 15 minutes until the surface is colored.Brush with a layer of corn oil while hot.

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  20.After it is completely cool, put it into a fresh-keeping bag and tie it tightly.Let the mooncake oil return.

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  21. A mooncake that takes one day to replenish oil.