Lotus Paste and Egg Yolk Mooncake

Overview

If you want to eat healthy mooncakes with low sugar and oil, DIY is economical and affordable. Let’s get started! All the ingredients for the mooncakes made this time are made by myself. By the way, here is a brief introduction to the ingredients needed to make lotus paste filling: 1000 grams of fresh lotus seeds, 400 grams of white sugar, and 360 grams of vegetable oil. Method: Remove the heart from the lotus seeds, add appropriate amount of water to a pressure cooker and cook. Pour the soup into the wok together, stir-fry over medium heat until it is semi-thick, add sugar and oil and change to medium-low heat and stir-fry until dry and removed from the heat. (It’s best to buy fresh lotus seeds when making lotus paste filling. They don’t need to be soaked in water in advance and they cook quickly. They don’t need a blender to crush them. After they’re cooked and stir-fried in a pan, the seeds will naturally become rotten. It’s super convenient. The amount of water used to cook the lotus seeds is about half less than the amount used to cook the porridge.) Please see the tips for preparing the water.

Tags

• baking
• corn oil
• egg yolk (for brushing the surface)
• invert syrup
• jianshui
• lotus paste filling
• milk powder
• salted duck egg yolk
• dry flour
• plain flour

Ingredients

Steps

1. 1 Put the inverted syrup, oil, and water into a bowl and mix well.

   

2. 2 Add flour and milk powder and knead the dough to make a pie crust.

   

3. 3 Cover the kneaded pie dough tightly and let it rest for half an hour.

   

4. 4 Prepare lotus paste filling and egg yolk. (Egg yolks can be placed in the microwave for 20 seconds, then taken out, and then cut each yolk in half)

   

5. 5 Divide the lotus paste filling into portions weighing about 43 grams each, press into thin portions, wrap in half an egg yolk and roll into balls.

   

6. 6 Divide the pie crust dough into 13g portions, take one portion and press it thinly. (It is best to wear disposable gloves for easy operation)

   

7. 7 Wrap in egg yolk and lotus paste filling.

   

8. 8 Push the crust upward slowly.

   

9. 9 Push it up slowly until it tightens and rounds.

   

10. 10 Use your hands to apply a thin layer of dry flour to prevent sticking.

    

11. 11 Put into 63g mold.

    

12. 12 Press the mold appropriately to produce patterns.

    

13. 13 Withdraw.

    

14. 14 Place all the shaped mooncakes on a baking sheet lined with baking paper. Preheat the oven to 180 degrees in advance.

    

15. 15 Spray a thin layer of water mist on all cake bases to prevent cracking during baking.

    

16. 16 Place in the middle rack of the oven and bake at 180 degrees for seven or eight minutes, then take it out when the surface is dry.

    

17. 17 Brush the surface with a thin layer of egg yolk liquid. (Mix egg yolks with a small spoonful of water and stir into egg yolk liquid)

    

18. 18 Then put it in the middle rack of the oven and bake at 180 degrees for about 20 minutes until the surface is golden brown.

    

19. 19 Finished product. Let it cool and keep it sealed until the oil is ready the next day.

    

20. 20 Another finished product.