How to make lotus paste and egg yolk mooncakes

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  1. First mix the syrup, water and oil evenly, pour the low-gluten flour into the mixed syrup twice, and stir.Do not over-stir to avoid gluten

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  2.After stirring, wrap it in plastic wrap and put it in the refrigerator for an hour.The rest of the time It’s time to prepare the fillings

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  3. First, break out the salted egg yolk and put it in the baking pan.Spray high-strength white wine (actually I use ordinary white wine) to remove the fishy smell of salted egg yolk, and then beat it at 160 degrees for 10 minutes.It will look white and oily, and the egg yolk will taste sour.It’s delicious

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  4. Because my mold is 75 grams of a cake, skin and filling The ratio is 3:7, that is, 25 grams of skin and 50 grams of filling.There is also a ratio of 2:8, which makes the skin taste crisper, but it is not recommended for novices because the skin is easy to break and cannot be wrapped.One egg yolk is about 17 grams, plus 30 grams of lotus seed filling is almost enough.The filling will expand during the baking process.Roll them into balls one by one according to the measurements

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  5. Flatten the lotus paste filling and wrap it Add the egg yolk, and then wrap it in the mooncake skin.Wrapping the mooncake skin is a bit technical.At the end of the wrapping, you can only push it up little by little with your hands, and then wrap it completely.When pressing mooncakes, both the mooncake mold and the mooncakes need to be dipped in dry powder so that they will not stick easily.

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  6. Preheat the oven at 200 degrees for 5 minutes.Put the mooncakes in and spray them on the mooncakes.A layer of water will prevent the mooncakes from cracking when baked.I bought a new oven at home, so the temperature was on the high side.I only used 180 degrees for baking.After baking at 180 degrees for 5 minutes, the mooncakes will turn slightly yellow, then take them out to cool and brush with egg wash.The egg liquid only requires an egg yolk and a spoonful of egg white.

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  7. Bake the second time in the oven at 160 degrees for 15 minutes.Brush again with egg wash halfway through.You should always monitor the baking situation of the mooncakes during the last 5 minutes to avoid baking them for too long and making them too dark in color.

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  8.After the mooncakes come out of the oven, wait until they are completely cool before bagging them and then sealing them., it will take a day or two for the oil to return before it becomes crispy and you can eat it.