Lotus Seed Mooncake

Overview

How to cook Lotus Seed Mooncake at home

Tags

• baking
• old man
• mid-autumn festival
• cake flour
• egg water
• jianshui
• oil
• salted egg yolk
• syrup
• lotus paste

Ingredients

Steps

1. 1 Mix syrup, oil and water and beat

   

2. 2 Send to this state

   

3. 3 Add flour and mix well

   

4. 4 Knead into a ball and let it sit for 2 hours

   

5. 5 Put the salted egg yolk in the oven until oily.

   

6. 6 Weigh 30 grams of eggs and lotus paste, and 20 grams of mooncake skin.

   

7. 7 Lotus paste wraps up the egg yolk.

   

8. 8 Wrap the lotus paste filling in the mooncake skin and push it up according to the gesture in the picture until the entire filling is covered.

   

9. 9 After wrapping, roll into flour. Prevent sticking

   

10. 10 Press the moon cake with the grinding tool

    

11. 11 Done

    

12. 12 Brush the surface with water, preheat the oven, and bake at 210 degrees for 5 minutes. Take it out and brush it with egg yolk water. I forgot to take a picture of this step. Just lightly brush the texture on top. Bake in oven for 5 minutes. Take the test at 150 degrees for another 12 minutes. Pay attention to the coloring

    

13. 13 Egg yolk water, half the egg mixed with a little water can be used to brush a lot. It is said that it tastes better if it needs to be left for two days to recover the oil. I couldn't help myself, so I cut one up and ate it. The lotus seed paste was low in sugar and was just right. The skin is harder when freshly baked. Sure enough, it will taste good after two days of storage.