Cantonese style lotus seed mooncake

Overview

The Mid-Autumn Festival is approaching, and everyone is busy making mooncakes. As a northerner, I still like Cantonese-style mooncakes. I bought low-sugar lotus paste filling with my friends. After receiving it, I made this Cantonese-style lotus seed paste and egg yolk mooncake. It tastes good.

Tags

• baking
• old man
• mid-autumn festival
• edible oil
• egg liquid
• flour
• invert syrup
• jianshui
• lotus paste filling

Ingredients

Steps

1. 1 Invert syrup, cooking oil, flour, water, lotus paste filling, and molds are all ready

   

2. 2 Pour cooking oil, syrup and water into a basin

   

3. 3 Beat with a hand mixer

   

4. 4 Beat until emulsified

   

5. 5 Sift in the flour, the flour must be sifted

   

6. 6 Knead into dough, wrap in plastic wrap and let rest at room temperature for 1 hour

   

7. 7 Divide 30 grams of lotus paste filling each and 20 grams of dough

   

8. 8 Take a pie crust and flatten it with your hands

   

9. 9 Put the lotus paste filling and start wrapping

   

10. 10 Push it up with your hands and finally close it

    

11. 11 Make it round, don’t expose the filling

    

12. 12 Roll it in flour to release it from the mold

    

13. 13 Place it into the mold with the closed side facing out

    

14. 14 Press out the pattern with force

    

15. 15 For the prepared mooncake embryos, preheat the oven to 200 degrees, spray water on the surface of the mooncakes, and then put them into the oven

    

16. 16 Bake for 5 minutes. After setting, take it out and brush with egg wash

    

17. 17 Continue to bake in the oven for another 15 minutes and take it out of the oven

    

18. 18 The baked mooncakes can be eaten after the oil has returned