Double Yolk Lotus Seed Mooncake

Overview

This year I fried lotus paste and pickled salted eggs myself, from the skin to the filling. The leather recipe has been used for almost ten years, and its ductility and softness are very good. My mold is 150g, and I like to use a ratio of skin to filling of 2:8. The amount of skin can make 17 cakes. Because my lotus paste filling is only enough for 15 moon cakes, I only made 15 moon cakes. 1 measuring cup = 250ml 1/4 measuring cup = 60ml

Tags

• baking
• mid-autumn festival
• all-purpose flour
• corn oil
• egg yolk
• invert syrup
• jianshui
• lotus paste filling
• salted egg yolk
• protein

Ingredients

Steps

1. 1 Stir the syrup, corn oil and soy water evenly.

   

2. 2 Pour in the flour, mix with a spatula until there is no flour, wrap in plastic wrap and let stand for more than 2 hours. (The dough is very sticky at this time, so let it rest. After 2 hours, the dough will be completely non-sticky, very soft and very malleable. The finished product is about 524 grams.)

   

3. 3 Bake the salty yellow in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 5 minutes. (I only made 12 servings at first, then I made the remaining lotus paste and made 3 more servings)

   

4. 4 Lotus paste is divided into 100 grams each. My mold is 150 grams, and the ratio of skin to filling is 2:8, so the filling + egg yolk is 120 grams, and the egg yolk is 10 grams each.

   

5. 5 Shape the lotus paste into a bowl shape and add 2 salted egg yolks.

   

6. 6 Coat the egg yolk completely.

   

7. 7 All wrapped up.

   

8. 8 Divide the skin into 30g/piece and roll it into a round shape. (The picture shows 12 copies. I later made 3 more copies.)

   

9. 9 Shape the pastry into a round piece and put lotus paste filling in the middle.

   

10. 10 grams is relatively large. Press the filling with the thumb of one hand and push the crust up with the thumb of the other hand until the crust covers the filling. (This square leather is very soft and easy to wrap.)

    

11. 11 Close the mouth and rub the skin evenly.

    

12. 12 Roll in a thin layer of flour.

    

13. 13 Place into the mooncake mold and press flat.

    

14. 14 Just tap lightly to release the mold, and use a brush to gently sweep away the flour.

    

15. 15 Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), bake the mooncakes for 10 minutes, set, take out, let cool for 10 minutes, then lower the oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). (I spray water on one plate and no water on the other. It makes no difference whether I spray water on it or not. I bake it as soon as I make it, so the skin won’t dry out, so it’s okay even without water spraying.)

    

16. 16 Add 1 egg yolk to 1 teaspoon egg white and mix well.

    

17. 17 Brush the mooncakes thinly with egg yolk with a brush, then bake in the oven at 350 degrees Fahrenheit (180 degrees Celsius) for 15 minutes.

    

18. 18 Take it out of the oven. Keep it sealed at room temperature and wait for 2-3 days for the oil to return, then you can eat it.

    

19. 19 The stuffing you make yourself is relatively low in sugar and oil, has no additives, and is more healthy.