How to make lotus paste and egg yolk mooncakes

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  1.Material name Heavy, pour the converted syrup into a bowl, and add the phlegm water and peanut oil; (I bought the syrup, phlegm water, and lotus paste from the Zhanyi brand on Tmall.They are easy to use and return oil quickly, and the lotus paste is not sweet at all) ;

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  2. Stir with a manual egg beater (if not, use three chopsticks to stir separately) approx.Stir for 3 minutes so that the soy water and peanut oil are blended into the syrup;

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  3.Sift out the flour again (If not, you can put it in directly without sifting);

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  4. Stir it with chopsticks and then use your hands Knead well;

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  5. Cover with plastic wrap and let it sit for 1 to 2 hours (the weather is too bad can be placed in the refrigerator when hot);

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  6.Weigh the rested pie crust.The 50g mold weighs 15g (it is a bit difficult to pack 15g filling, you can weigh 20g, which is easier to pack);

• 7. The egg yolk is homemade, sandy and oily.If you are interested, you can check it out in my recipe.The egg yolk and lotus paste weigh 35 grams in total (if The skin is 20, so here we weigh 30 grams) (If your mold is large, use the proportion of skin and filling: 2:8, or 3:7); (My mold is only 50 grams, so I only use half of the egg yolk, and the mold Use one egg yolk if large)
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  8. Wrap the egg yolk in the lotus paste and roll it into a round shape and set aside ;

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  9.Take a piece of pie dough and flatten it, put on the lotus paste filling, and then put Place the dough on the tiger's mouth of your left hand;

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  10. Then place the dough on the tiger’s mouth of your left hand, and use Use the thumb and index finger of the other hand to slowly push the dough.Turn the dough while pushing, so that the dough slowly wraps around the filling and closes;

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  11.Roll the wrapped mooncake dough around in flour to prevent it from sticking.Use your hands to roll off the excess flour and then put it into the mold.Use the mold to press the dough into a mooncake shape;

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  12.Spray some water on the mooncake;

• 13. Then bake in a preheated oven at 200℃ for 5 minutes.After the pattern is set, take it out and brush with egg wash;
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  14.Add an egg yolk and a spoonful of egg white to make an egg liquid;

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  15. Brush only the surface, not the sides, then put it in the oven and bake for about 15 minutes until the surface is golden;

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  16. Let the baked mooncakes cool and then put them in a sealed box or a fresh-keeping bag to return the oil.Freshly baked mooncakes, crust It is very dry and hard.After waiting for 2 days, the cake skin will gradually become soft and oily.This process is called "oil return", so don't be in a hurry to eat the freshly baked mooncakes, wait until the oil returns before eating;

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  17.Finished product~