Egg Yolk Lotus Paste Mooncake

Overview

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Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• all-purpose flour
• egg yolk
• egg yolk liquid
• invert sugar
• jianshui
• peanut oil
• lotus paste

Ingredients

Steps

1. 1 Sprinkle the egg yolks with a little white wine and bake in the oven at 200 degrees for about 8 minutes until the egg yolks are cooked. You can find this kind of egg yolk for baking on Taobao.

   

2. 2 Add 4 grams of sour water and 30 grams of peanut oil to 170 grams of invert sugar and stir evenly

   

3. 3 Add 200 grams of all-purpose flour.

   

4. 4 Use a rubber spatula to stir into dough. The freshly mixed dough will be sticky, so wrap it in plastic wrap and put it in the refrigerator for 1 hour before use.

   

5. 5 Take 25 grams of lotus paste and wrap an egg yolk. The 75-gram mooncake mold used here is about 25 grams each. Wrap 25 grams of lotus paste in an egg yolk of about 25 grams. For mooncake skin, 25 grams is enough. See the next recipe for how to make lotus paste!

   

6. 6 Take 25 grams of dough and wrap it with egg yolk and lotus paste. Use your hands to gently hold the mooncake skin.

   

7. 7 Add a little all-purpose flour to a pot and stir-fry over low heat until the flour turns slightly yellow. Let cool and set aside.

   

8. 8 Put the fried flour in the mooncake mold for a few times, then pour the flour out,

   

9. 9 Put the mooncake embryo into the mold.

   

10. 10 Wrap all the mooncakes into molds and press out beautiful mooncake embryos.

    

11. 11 Use a small watering can to spray a little water on the mooncake embryo.

    

12. 12 Set the oven to 200 degrees, middle rack, and bake for 20 minutes. Bake for 5 minutes, take it out and brush the surface of the mooncake with egg yolk, then bake for 15 minutes. The power of each oven varies, and the time and temperature are for reference only. For the first batch of mooncakes, you can bake a few pieces first to test the time and temperature, and then bake in large batches after finding the right temperature. Freshly baked mooncakes will become harder after being cooled. After being stored for 2 days, the skin of successfully made mooncakes will return to oil and become very soft. Mooncakes can be stored at room temperature for about 7 days. After sealing, it will last longer in the refrigerator!