Lotus Paste and Egg Yolk Mooncake
Overview
Homemade lotus seed paste and egg yolk mooncakes are low in oil and sugar and have no additives. You will be addicted after taking one bite and learn not to buy them.
Tags
Ingredients
Steps
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First mix the inverted syrup, oil and water evenly, then sift in the flour and mix evenly until there is no dry powder. Do not over-knead.
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(As soft as earlobes), cover with plastic wrap and place in the refrigerator to rest for 2 hours.
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Take out the lotus paste filling and divide it into 12 even pieces.
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Take out a lotus paste filling and wrap it in a salted egg yolk (I used cooked sea duck egg yolk for the salted egg yolk this time, no need to process it, you can use it directly).
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Roll them into balls separately, and the egg yolk and lotus paste filling is ready. Set aside.
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Divide the rested pie dough into 12 evenly shaped portions.
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Take out a pie crust dough and press it into a thin crust.
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Wrap in lotus paste and egg yolk filling.
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Form the dough into a round shape, take one out, roll it with a thin layer of flour and put it into the mold.
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Press into baking pan, leaving space in center.
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Spray water, put into the preheated oven (200 degrees), bake on a small to medium layer for 5 minutes, then take out after setting.
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Brush with egg wash, put it in the oven again, turn 160 degrees, and bake for 15 minutes before taking it out of the oven.
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Alright 😁.
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Let cool and store in an airtight seal. After 2-3 days, the oil will return and you can eat it (but you can also eat freshly baked ones, as the crust is a bit hard😁).
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Finished product picture.
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Finished product picture.
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Finished product picture.
