Cantonese style white lotus mooncake

Overview

Lotus Seed Mooncake seems to be an unavoidable classic among mooncakes. When it comes to making mooncakes or giving mooncakes as gifts, it seems impossible to avoid it. In fact, I have long been tired of lotus seed mooncakes. I will eat them until I get tired of them, and then I will get tired of them. However, it seems to be a very strange feeling to make mooncakes without lotus paste filling. What's more, its audience is so broad. Just do it for another year. About the mooncake mold. In previous years, I used spring-loaded plastic molds. This year I plan to take a retro route and turn out the three-piece wooden mold and use it. In previous years, I thought the mooncakes made from it were a bit big, but later I discovered that they are actually not that big. The weight of the filled mooncakes does not exceed 50 grams, with an average of 40-45 grams, which is within the acceptable range. So, it doesn't have to sit idle anymore. Use a wooden mold to make mooncakes, knock it left and right, and pull out the cake dough. It has a unique sense of tradition. No wonder making mooncakes was called "making mooncakes" at that time. The mooncakes cut out of the wooden mold are cone-shaped, small at the top and large at the bottom. The surface is not as smooth as those made from plastic molds, but it feels like the mooncakes I ate when I was a child. But, at that time, there seemed to be no lotus paste filling, right? The classic at that time seemed to be bean paste. . .

Tags

• baking
• children
• old man
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• alkaline water
• cake flour
• corn oil
• egg liquid
• invert syrup
• white lotus seed

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the alkaline water and syrup into the bowl

   

3. 3 Stir thoroughly

   

4. 4 Add oil

   

5. 5 Mix well

   

6. 6 Sift in flour

   

7. 7 Mix into a uniform dough

   

8. 8 Wrap in plastic wrap and let rest for 30 minutes

   

9. 9 Divide the skin into 10g/piece and the filling into 30g/piece

   

10. 10 Take a piece of pie crust and flatten it

    

11. 11 Add the filling

    

12. 12 Push the crust up

    

13. 13 Close the mouth and round it

    

14. 14 Wrap them all up one by one

    

15. 15 Put it in flour and roll it in a circle, coating it with a thin layer of flour

    

16. 16 Put into the mold

    

17. 17 Compaction

    

18. 18 Knock on both sides

    

19. 19 Take out the cake base

    

20. 20 Place on a baking sheet and spray water on the surface

    

21. 21 Place in the oven, middle layer, with upper heat at 230 degrees and lower heat at 180 degrees, bake for about 5-7 minutes

    

22. 22 Set the surface, take it out and brush with egg wash, put it in the oven again, and bake for about 10-15 minutes

    

23. 23 Golden on the surface, out of the oven