Cocoa lotus paste and egg yolk mooncake (50G mold)
Overview
Last time I made traditional mooncakes, this time I DIYed them and replaced the milk powder with cocoa powder. It was also good.
Tags
Ingredients
Steps
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Weigh the saccharified slurry, alkaline water (1:3 ratio of edible alkali + water), corn oil, cake flour, and cocoa powder
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Put the saccharified slurry, alkaline water and corn oil in a basin and stir evenly, then add the sifted flour and cocoa powder, stir to form a ball, do not over-stir, cover with plastic wrap and leave in the refrigerator for more than 2 hours.
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Weigh the fillings and crust. The skin I made this time is thinner and has more sinks. For a 50G mold, the skin is 15G and the filling is 35G, including 20G of lotus paste and about 15G of salted egg yolk. (The picture was taken last time I made mooncakes (20 skins, 30 fillings). This time there are only 13. If the egg yolks are not enough, I will make pure lotus paste.) This time the egg yolks were not soaked in oil or baked. I think they are more delicious and sandy
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I didn’t take pictures of the wrapping process this time, so I used the pictures from the last recipe. Use the tiger's mouth to slowly wrap the stuffing
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Scatter some powder into the mold, cover the mouth of the mold with your hand and shake it, pour out the powder, then put the mooncakes in and press out the mold
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Preheat the oven to 180 degrees, put in the mooncakes, and spray with water! ! Bake for 5 minutes, take it out, cool slightly, brush with egg yolk (one egg yolk plus a quarter of water), then put it in the oven and bake for another 20 minutes.
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I made it at night, and at noon the next day after I finished it, some of the oil had returned. The oil returned better and tasted better!
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Picture after oil return
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Picture after oil return
