Transparent skin lotus paste and egg yolk mooncake
Overview
Cantonese-style mooncakes are of high quality with thin crust and large fillings. I was quite proud of making 2/8 skin filling from the beginning. Later, the information came back that there was less skin and more stuffing, so you couldn’t eat the skin. So I changed it to 4/6 and was happy to save time, effort and stuffing. Later, it was discovered that there is a theory of transparent skin. 1/9 Skin stuffing, my heart is pounding, but it’s the end of the Mid-Autumn Festival. This year’s pie war has not started yet, but it has already been included in the plan. Anyway, challenge the thin skin limit. The most classic lotus paste and egg yolk filling is as thin as cicada wings and transparent, almost naked.
Tags
Ingredients
Steps
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Ingredients for pie crust Ingredients for pie crust
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Add alkaline water to invert syrup
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Mix well
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Add peanut oil
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Stir thoroughly
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Sift in half of the high-gluten flour
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Mix well, cover with plastic wrap and let rest for 3-5 hours
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Then sift in the remaining high-gluten flour
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Mix well, wrap in plastic wrap and let rest for half an hour
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Fillings
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Cut each egg yolk into 4 equal parts and divide the lotus paste into 40g/each
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Make a small hole in the lotus paste and put in the egg yolk
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Wrap and round
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Divide the dough into 5g/piece
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Take a piece of skin and roll it into thin discs as much as possible
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Add the filling
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Wrap up
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Close and round
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Wrap them up one by one
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Sprinkle flour into the mooncake mold and shake it around,
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Pour off excess flour
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Put in the mooncake base
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Place it on the counter and press it tightly
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Demold
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Place on a baking sheet and spray water on the surface
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Put in the oven, middle layer, heat at 220 degrees, lower heat at 170 degrees, bake for 5-10 minutes
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Take it out of the oven, brush with egg wash, put it in the oven, raise the heat to 200 degrees, lower the heat to 150 degrees, and bake for about 15 minutes
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Out of the oven
