Bean Paste and Lotus Seed Mooncake
Overview
Having an oven at home makes it easy to eat whatever you want, and you can eat mooncakes whenever you want. Haha, my friend told me that the filling is delicious. I couldn’t resist the temptation and bought some lotus paste filling and bean paste filling during the Double Eleven discount. My child said he wanted to eat mooncakes, so I came to try to see if the filling is delicious.
Tags
Ingredients
Steps
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Pickle your own egg yolks, put a layer of salt on the bottom, add the egg yolks and then cover with salt to seal
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I marinated it for 8 hours. I was afraid that it would be salty if it was marinated for too long, so I took it out and washed the salt thoroughly
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Soak in oil for a while
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Mix invert syrup + citrus water + peanut oil evenly, stir for a long time, be sure to blend together
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Sift all the flour. Custard powder is added here. It was taught by the master. It is said that if it is added, it will not crack. If it is not available, you don’t have to add it. 75 grams of custard powder syrup will be fine
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Knead evenly
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The lotus paste filling plus egg yolk is 70 grams, the bean paste filling is the same, and the egg yolk wrapper on the filling is 30 grams
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Wrap the stuffing in the skin
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Roll in a circle of dry powder and knead evenly
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Pour some dry powder into the mold like this and pour out the dry powder
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Pressed mooncakes
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Spray some water until there is no dry powder, and preheat the oven to 180 degrees in advance
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Bake for five minutes, take out and brush with a thin layer of egg yolk, and bake for another 25 minutes. Because this is a 100-gram mooncake, it is relatively large, so bake it longer
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Baked and out of the oven
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This is from the third day, there are only two left
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Doesn’t it look high-end if it is packaged as a gift?
