Lotus Paste and Egg Yolk Mooncake

Overview

How to cook Lotus Paste and Egg Yolk Mooncake at home

Tags

• baking
• old man
• mid-autumn festival
• autumn recipes
• students
• cantonese style mooncake pre-mixed powder
• egg yolk
• homemade lotus paste filling
• peanut oil
• syrup
• whole egg liquid

Ingredients

Steps

1. 1 Prepare the ingredients, the bean paste filling is useless.

   

2. 2 Take the egg yolks out of the freezer in advance and defrost them in the refrigerator. Put them in a large bowl, pour in peanut oil that has not covered the egg yolks, cover with plastic wrap and soak in oil at room temperature for three days, at least one day.

   

3. 3 Place the soaked egg yolks into a baking tray lined with tin foil. No need to spray wine. Preheat the oven to 150 degrees and lower the heat to 130 degrees for 8 minutes. Place the egg yolks in the preheated oven and bake for 5-6 minutes. After taking the photo, I put the egg yolks in the oven again to prevent the skin from drying out.

   

4. 4 Pour peanut oil into a large bowl, convert into sugar syrup, and stir until sugar oil melts.

   

5. 5 Pour in the Yi Xiaobao Cantonese-style mooncake pre-mixed powder (if you don’t have pre-mixed powder, use ordinary flour + 4 grams of water).

   

6. 6 Use a spatula to mix evenly into dough.

   

7. 7 Place in a plastic bag and let sit at room temperature for an hour.

   

8. 8 The egg yolk and lotus paste are divided into 45 grams in total. The ratio of the filling in this recipe is 4:6. You can choose 3:7 or 2:8 according to your preference.

   

9. 9 Flatten the lotus paste and wrap the egg yolk well.

   

10. 10 Wrap all the lotus paste and egg yolks.

    

11. 11 Divide the rested dough into 30g pieces.

    

12. 12 Take a piece of dough and flatten it in the palm of your hand, add the lotus paste and egg yolk filling, and slowly push it up with the thumb of your left hand to wrap the filling.

    

13. 13 After making a round shape, roll it in flour.

    

14. 14 Place the flower pieces on the 75g French bakery mooncake (the mold has been washed and dried in advance), roll the ball into an oval shape and put it into the mold, and press the surrounding sides flat.

    

15. 15 Press the mooncake mold downwards and use a little force to pull out the mooncake greens. All the mooncakes are ready and placed in a gold plate. The 28×28 gold plate is arranged to hold 16 pieces of 75g mooncakes.

    

16. 16 Preheat the oven in advance to 180 degrees and lower the heat to 170 degrees for 10 minutes. Spray a layer of water on the mooncake greens and place them in the middle rack of the oven to bake for 5 minutes.

    

17. 17 Take it out to cool and brush with a layer of egg wash.

    

18. 18 Continue to put it in the middle rack of the oven and lower the heat to 170 degrees, then bake at 180 degrees for 10 minutes. Finally, increase the heat by 10 degrees and bake for 5-6 minutes.

    

19. 19 Take out the baked mooncakes. The color of the baked mooncakes is very uniform. When taking pictures at night, it looks very dark, but in fact the color is just right. After cooling, bake it overnight or store it in a sealed container. After the oil is reheated overnight, it will become even more beautiful.

    

20. 20 The oil return was very good the next day, the egg yolk was very oily, and the texture was really delicious.

    

21. 21 Finished product pictures

    

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