Egg Yolk Lotus Paste Mooncake

Overview

The Mid-Autumn Festival is here, and the unavoidable thing every year during the Mid-Autumn Festival is to eat mooncakes. Make the fillings at home with plenty of ingredients. Every time you make them, they are eaten up by everyone in a short time. They are loved by the elderly and children. You can also put them in gift boxes to give to friends, which is full of heart. This lotus paste and egg yolk mooncake has a crispy skin and is full of flavor. Although the process is complicated, the success rate is high. I hope everyone likes it. I also wish everyone a happy Mid-Autumn Festival in advance.

Tags

• baking
• egg yolk
• lard
• lotus paste filling
• low gluten flour
• salted egg yolk
• black sesame
• plain flour
• powdered sugar
• water

Ingredients

Steps

1. 1 Wash raw salted duck eggs

   

2. 2 Take the egg yolk. There is a film on the surface of the egg yolk. This needs to be removed because it smells fishy.

   

3. 3 Spray a small amount of white wine on the surface of the duck egg yolk to remove the fishy smell. Put it in the oven at 170 degrees for 8 minutes. Bake until the egg yolk is oily. Adjust it according to your own oven. I baked ten more for other uses

   

4. 4 The lotus paste filling is divided into 30g-sized dumplings. I fried the lotus paste filling before. I have written a recipe before. If you are interested, you can take a look. If the picture is convenient, you can buy it ready-made.

   

5. 5 Wrap each in toasted egg yolk

   

6. 6 Mix all the water, oil and skin ingredients, knead until smooth and form a film. After waking up for fifteen minutes, divide into ten dumplings of equal size

   

7. 7 Mix the pastry ingredients and divide into ten equal-sized pieces

   

8. 8 Roll the balls into balls and put them on the oily skin

   

9. 9 Squeeze upward to close

   

10. 10 Wrap everything in puff pastry

    

11. 11 Take a wrapped one, roll it into a shape of beef tongue, and let it rest for fifteen minutes

    

12. 12 Roll up from top to bottom

    

13. 13 Be careful not to break the skin when rolling out, as this will affect the shortening effect. Roll everything out and wait for fifteen minutes. If you are slow, you can skip this step

    

14. 14 Flatten the risen dough roll

    

15. 15 Roll it into ox tongue shape again

    

16. 16 Roll up and wake up for another fifteen minutes

    

17. 17 Roll everything out. It is best to cover these steps with plastic wrap to prevent the skin from drying out and cracking

    

18. 18 Take a risen dough roll and press it between your index fingers

    

19. 19 Both sides are raised

    

20. 20 Flatten it and roll it out with a rolling pin

    

21. 21 Wrap the egg yolk and lotus paste filling made before, and press it upwards to wrap

    

22. 22 Keep your mouth shut

    

23. 23 Wrap them in order like this

    

24. 24 Beat the egg yolks

    

25. 25 Brush the surface with egg wash, sprinkle with black sesame seeds, preheat the oven to 170 degrees, and heat up and down for 30 minutes. You can brush the egg wash again in the middle to make the skin color more beautiful. Each oven has slight differences and can be extended or shortened according to the actual situation

    

26. 26 Picture of the finished product, the skin is crispy and crumbly. It breaks when touched.

    

27. 27 You can see the clear layers. This time, the lard and lotus paste used in the egg yolk and lotus paste mooncakes are cooked by myself. I have posted recipes before. I bought the lotus paste ready-made, which is too sweet and greasy. I don’t like it very much. This is a recipe for ten. If you make more, you can increase the ingredients in multiples.