Lotus Paste and Egg Yolk Mooncake

Overview

I have eaten mooncakes with various fillings. This egg yolk and lotus paste is the best tasting among all the mooncakes I have ever eaten. The sweetness of the lotus paste and the richness of the egg yolk match so closely. How can you not give it a try~

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• egg liquid
• egg yolk
• invert syrup
• jianshui
• medium powder
• peanut oil
• lotus paste

Ingredients

Steps

1. 1 Mix the invert syrup, soy sauce and oil together and mix well. Add flour and mix well with a silicone knife. Cover with plastic wrap and let it rest for at least 2 hours. The longer it is left, the better it will be for filling.

   

2. 2 Divide the fillings according to the filling ratio of 3:7, that is, 35g of egg yolk + lotus paste, and 15g of cake crust (if you are a novice, it is best to follow the ratio of 4:6 and get started slowly to make mooncakes with thin skin and large fillings!). Wrap the divided and weighed lotus paste and egg yolk one by one, cover with plastic wrap and set aside.

   

3. 3 At this time, the pie crust has basically relaxed. Take 15g of pie crust, flatten it, put in a portion of the filling, and slowly push up the pie crust with the tiger's mouth until the entire filling is covered. The movement should be light or slow, and the intensity should be consistent so that the moon cake skin can be pushed up evenly

   

4. 4 After everything is wrapped, brush a layer of oil on the grinder, put the mooncake balls in, press the film, and put it on the baking tray

   

5. 5 Preheat the oven to 200 degrees, bake for 5 minutes to set the shape, take out and brush with a thin layer of egg wash, then bake in the oven at 180 degrees for 15 minutes. One of the most delicious ------- Lotus Paste and Egg Yolk Mooncake Recipe Step 5