Lotus Paste and Egg Yolk Mooncake

Overview

Although it is my first time to make mooncakes, because I have experience in making foods such as egg yolk puff pastry, it is not difficult to make mooncakes. With the correct proportions and the important baking time, basically novices can succeed. I took a photo without waiting for the oil to return, because I wanted to pack it up and send it to my family and friends. It was almost dark and the light was not very good, so it didn’t look very good, but the taste was very good.

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• corn oil
• egg liquid
• invert syrup
• jianshui
• lotus paste filling
• moon cake powder
• salted egg yolk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Mix the juice and syrup evenly, then add corn oil in portions

   

3. 3 Mix well

   

4. 4 Sift in the mooncake powder and mix well with a spatula

   

5. 5 Wrap in plastic wrap and let rest for an hour

   

6. 6 Cut the egg yolk in half and pour a little strong white wine

   

7. 7 Oven at 150 degrees for 10 minutes

   

8. 8 Weigh 35 grams of filling and egg yolk and roll the filling into a ball

   

9. 9 Weigh 35 grams of filling and egg yolk and roll the filling into a ball

   

10. 10 Divide the relaxed pie crust into 15g pieces and shape into balls

    

11. 11 Wrap in fillings and roll into balls

    

12. 12 Wrap in the egg yolk and lotus paste filling, and push it up to wrap

    

13. 13 Apply a thin layer of powder

    

14. 14 Put it into the mooncake mold, compact it and press it to make the mooncake embryo

    

15. 15 Surface water spray

    

16. 16 Place in the preheated oven at 200 degrees for 5 minutes

    

17. 17 Take out the surface and brush it with egg wash (as thin as possible)

    

18. 18 Put it back into the oven at 180 degrees for about 15 minutes, let it cool and keep it for about 2 days before eating