How to make egg yolk and lotus paste mooncakes

• 1. Dip the salted duck egg yolk in white wine and bake in the oven at 200 degrees for about 8 minutes.If you buy cooked egg yolk, you can omit this step.
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  2.Pour the inverted syrup, ghee (can be replaced with vegetable oil), and ghee into a stainless steel Stir evenly in the basin.

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  3.Sift in the flour and stir.

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  4. There is no requirement for the mixing technique, just mix well and stir until it becomes invisible.Just flour dough.

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  5. Divide the dough into 15g portions.This recipe can make 14 moon cakes.Knead the white lotus seed paste and divide it into 30g portions, which is equal to the amount of dough.

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  6. Cut the processed egg yolk in half, weigh the cut half of the egg yolk and the white lotus paste , the two ingredients should add up to a total of 35 grams.If it is less, add lotus paste, and if it is too much, remove a little lotus paste.Put the egg yolk inside the lotus paste and wrap it into a round ball.

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  7. Roll out the cake skin thinly, and place the lotus paste wrapped with egg yolk in the middle.Wrap slowly, being careful not to squeeze out the filling.

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  8. Dip the prepared mooncake dough into a little flour and put it into the mooncake mold.Press well in the oven.After everything is done, put it into the preheated oven at 200 degrees.Bake for 5 minutes, then take it out and brush the surface with egg wash, then return to the oven and bake for 15 minutes.The prepared mooncakes need to be left at room temperature for 1-2 days to allow the oil to recover.After the oil returns, they can be eaten~