Red Bean, Lotus Paste and Egg Yolk Mooncake
Overview
The salted duck egg yolks I bought this year are of good quality, so I bought more of them so that I can use them to make various egg yolk mooncakes. Today, I combined red bean paste with lotus paste and salted egg yolk. The mooncakes made this way taste sweet and have a layered texture. The color is also different when cut into pieces. It looks quite appetizing. Moreover, egg yolk is good for brain and intelligence, especially suitable for our children. Message: I hope the children will grow up without worries!
Tags
Ingredients
Steps
-
Take the required amount of fried red bean paste and lotus paste filling.
-
Divide the bean paste into 45g portions, divide the lotus paste into 25g portions, add a salted egg yolk, the total weight is 85g, because the size of the salted egg yolk is different, adjust the total weight to the same with other fillings
-
First wrap the salted egg yolk with lotus paste filling
-
Then wrap a layer of red bean paste
-
Good group for later use
-
Pour the invert syrup, peanut oil, and water into a basin, and stir evenly to completely combine
-
Add flour and milk powder
-
Knead the dough and cover with plastic wrap for 1 hour.
-
Divide the dough into 30g portions
-
Flatten the dough and add the filling
-
Use a pushing technique to push the bun up little by little. When pushing, push evenly to make the dough uniformly thin and thick until it is completely wrapped
-
Sprinkle cooked glutinous rice flour into the mold and mold it into shape.
-
Put it into the baking pan, spray the baking pan with water,
-
Preheat the oven to 180 degrees for 5 minutes, then bake in the oven for 5 minutes
-
Bake for 5 minutes, take it out and brush with egg wash, then continue to bake for 15 minutes
-
For baked mooncakes, the filling returns oil very quickly, basically in half a day.
