Ingredients
Mooncake pre-mixed powder ( 100g ) | Olive oil ( 40g ) |
Honey ( 60g ) | Salted egg yolk ( 10 pieces ) |
White Lotus Seed ( 200g ) |
How to make the syrup-free version of Cantonese white lotus paste and egg yolk mooncakes
1.I use vacuum salted egg yolk and soak it in oil One night, if it is fresh, do not use it
2.180 baked 5 Minutes, spray alcohol to remove the smell
3.Stir the honey oil evenly p>
4.Add premixed flour and knead into dough, and let it rest for one hour p>
5. Add 30 grams of lotus paste and egg yolk, and press the lotus paste into a cake.shape, put in the egg yolk
6.Take the tiger's mouth slowly and tighten
7.Take 20 grams of oil skin, wrap it in oil skin as above, and put it on Put into mold
8.Compression molding
9.Put it into the preheated oven at 180 for five minutes
11.Seal it and return the oil for two days
10.Brush with a thin layer of egg yolk and bake for another fifteen minutes
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
