Cantonese style lotus seed mooncake
Overview
How to cook Cantonese style lotus seed mooncake at home
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Ingredients
Steps
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Soak the lotus seeds in water one day in advance and soak them overnight
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Wash the lotus seeds and cook them in a pressure cooker
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It’s cooked
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Then put it into a blender and beat it into puree along with the water used to boil the lotus seeds
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Beat it and put it in a non-stick pan
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In the process of adding oil and mixing well, heat the induction cooker
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Then pour in the sugar and mix well (here you can heat it first and mix well and then add the oil in batches). I am too lazy to put it all in
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Making stuffing is a task that tests my patience. I had to stir fry it for almost an hour
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Go to the back and the bottom of the pot is clean
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Fry until dry and set aside to cool for later use
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Start making mooncake skin, pour syrup, oil and water into a basin and beat with a manual egg beater
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After beating evenly
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Sift in all-purpose flour
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Use a scraper to scrape the dough
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Like this
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Then wrap it in plastic wrap and let it rise at room temperature for more than 3 hours! Be sure to use it for more than three hours, otherwise it will be too soft and difficult to wrap, and the mooncakes will squat down when baked
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Poke the cooled stuffing and risen skin into the dough at a ratio of 1:1
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Roll the dough into a round piece, then add the stuffing and wrap it up (wrap the whole thing with your right thumb and your left thumb according to the top of the dough, turn your right hand to the left, turn your left hand and press it gently, and gradually the skin will climb up to the top and close
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It’s wrapped
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In addition, put a little flour in a bowl, roll the wrapped mooncake dough in it, pick it up and pat off the excess flour
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After taking the picture, put it into your favorite grinding tool to press out the model and place it directly upside down on a baking sheet lined with oil cloth or oil paper
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Preheat the oven to 200 and lower to 175. Spray a little water on the mooncakes before putting it in the oven. You can also put it in the oven and bake it for 5 minutes. Take it out and lightly brush it with a layer of egg yolk. Then put it in the oven and bake it for about 15 minutes
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After baking, take it out of the oven and cool it, then return it to the oil and let it air out for two days before you can eat it!
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Appreciation of the finished product
