Lotus Egg Yolk Mooncake

Overview

How to cook Lotus Egg Yolk Mooncake at home

Tags

• pastries
• baking
• invert syrup
• jianshui
• lotus stuffing
• low gluten flour
• oil
• salted egg yolk

Ingredients

Steps

1. 1 Pour the juice, syrup, and oil into the bowl, stir evenly, and let the sugar and oil blend.

   

2. 2 Pour in the previously sifted flour and mix into a dough.

   

3. 3 Knead into a smooth dough, wrap in a plastic mold and leave for an hour.

   

4. 4 Soak the salted egg yolk in corn oil for 30 minutes to remove the fishy smell. Use oil outside the formula. The amount of oil used in the recipe is only for making mooncake skin.

   

5. 5 Wrap half of the salted egg yolk into the lotus filling, roll into a ball and set aside.

   

6. 6 Roll the lotus egg yolk filling into balls and set aside. Each filling weighs 30 grams.

   

7. 7 The mooncake skin is also rolled into balls for later use. Each cake skin weighs 20 grams.

   

8. 8 Take a piece of pie crust and wrap it with the filling. Slowly push it up until the entire filling is covered.

   

9. 9 The wrapped mooncakes are put into molds and pressed.

   

10. 10 Gently push out and place the mooncakes on a baking sheet lined with foil.

    

11. 11 Place in a preheated oven at 170 degrees and bake for about 5 minutes to dry the skin.

    

12. 12 Brush with egg yolk water, continue baking until maroon red, and take it out of the oven.

    

13. 13 After baking, place the mooncakes on the grill to cool completely

    

14. 14 After two days, the mooncakes will be ready for packaging.