Lotus Paste and Egg Yolk Mooncake

Overview

This lotus paste and egg yolk mooncake is also a must-make every year. Because the lotus paste made by yourself is absolutely not adulterated, it has a pure and delicate taste. With the addition of duck egg yolk, the fragrance of the egg yolk and the sweetness of the lotus paste blend together, creating a rich and sweet taste. It’s a very good combination. My son especially likes this mooncake.

Tags

• baking
• duck egg yolk
• flour
• homemade lotus paste filling
• invert syrup
• jianshui
• milk powder
• peanut oil

Ingredients

Steps

1. 1 The materials in the main ingredients are the materials needed for the dough. First pour all the inverted syrup, oil, and water into a small basin. Stir thoroughly and stir until it is completely combined into a thick paste. The water is prepared by myself at a ratio of 1:3 between alkaline noodles and water

   

2. 2 Add flour and milk powder,

   

3. 3 Don't over mix, just knead it into a dough and let it sit for an hour.

   

4. 4 Take out the required amount of white lotus paste filling made in advance, and take out the frozen duck egg yolk from the refrigerator, warm it up and defrost it

   

5. 5 Divide the lotus paste filling into 60g portions

   

6. 6 Flatten the lotus paste filling and add an egg yolk

   

7. 7 Bao Yanshi

   

8. 8 Divide the dough into 20g pieces, flatten the dough, and fill it with lotus paste filling,

   

9. 9 After molding it, place it on a baking sheet and spray water before putting it in the oven to prevent cracking. Preheat the oven to 170 degrees, bake for 5 minutes, take it out and brush with egg wash, then continue baking for 12-15 minutes. Observe the color for the last two minutes and take it out when it's ready.