Cantonese style low sugar pure white lotus paste egg moon

Overview

Baking is a very tedious thing and requires a lot of love. Making it yourself, full of integrity and love, is the best choice for Mid-Autumn Festival souvenirs

Tags

• baking
• egg yolk
• flour
• invert syrup
• jianshui
• peanut oil
• pure white lotus paste
• salted egg yolk

Ingredients

Steps

1. 1 Mix the flour, peanut oil, water and invert syrup directly, knead it into a dough and leave it for more than two hours. Divide the white lotus paste into 15-20g pieces. Depending on the size of the egg yolk, the filling weighs 30-35g, the skin 20-15g, and the total weight of the moon cake is 50g

   

2. 2 If the egg yolk is highly sticky, bake in the oven at 180 degrees for 8 minutes.

   

3. 3 Wrap the cooled egg yolk with white lotus paste. For the first time, I made 30 grams of egg yolk and lotus paste, and 20 grams of dough. I used a 50-gram mold. For the difficulty level, I used a ratio of 35 grams of filling and 15 grams of skin.

   

4. 4 Wrap the white lotus paste and egg yolk in the skin, roll it into an oval, stick some flour or cornstarch on it, put it into the mold, and press it evenly.

   

5. 5 Interlude, mold

   

6. 6 Preheat the oven at 200 degrees, spray a thin layer of water on the surface of the mooncakes, and bake at 200 degrees for five minutes to set.

   

7. 7 Brush with a thin layer of egg wash, bake at 200 degrees for 15 minutes.

   

8. 8 Wait three days for the oil to return.