Charcoal grilled lotus paste and egg yolk mooncake
Overview
I have just discovered the world of mooncakes, but the Mooncake Festival has ended in a hurry, leaving only more regrets. Charcoal roasted mooncakes were one of last year’s unfulfilled wishes, so I used them as the final finishing touch. I was torn between several expected fillings, and finally decided to use the abundant lotus paste and egg yolk as the filling. Charcoal-fired mooncakes are made by wrapping the mooncake dough and fillings in tin foil and baking them directly, which can keep the moisture and oil in the crust and fillings from being lost, and ensures a longer shelf life and a crispy texture. The classic lotus seed paste and egg yolk mooncakes, put on a novel and fashionable coat, who knows what kind of taste it will taste like?
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Ingredients
Steps
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Ingredients for crust
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Soften the butter and add sugar
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Sift in the powdered sugar and mix well
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Add egg yolks in portions and mix well
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Add salt and mix well
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Add diced orange peel and mix well
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Sift in baking powder and cake flour,
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Mix into a uniform dough, wrap in plastic wrap and rest for 20 minutes
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Fillings and aluminum foil, cut the aluminum foil into 15cm square
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Divide the egg yolk into four and divide the lotus paste into 8 equal parts
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Press the lotus paste into a small nest,
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Add egg yolk
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Close and round
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Divide the dough into 8 equal parts
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Flatten the crust and add the fillings
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Wrap up
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Close and round
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Place in aluminum foil
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Fold the aluminum foil toward the center to wrap the cake
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Place the closing edge downward
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Place on baking sheet
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Put in the oven, middle layer, raise the heat to 200 degrees, lower the heat to 170 degrees, and bake for 18-20 minutes
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Out of the oven
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Peel off the aluminum foil and eat
