LOTUS MOONCAKE RECIPES

Steps:

• Mooncake crust materials are ready
• Invert syrup and liquid water in the same bowl
• After mixing, pour in corn oil; after mixing, the color of the syrup will lighten slightly
• Pour in moon cake powder
• First use a spoon to stir into a dough, and then knead it into a smooth dough, which is mooncake dough, and then put it in a fresh-keeping bag to wake up for an hour before using
• Salted egg yolk into the plate
• Put it in a pot and steam for 15 minutes on high heat, then pour out the excess water and oil in the dish, let it cool thoroughly before use
• Weigh with an electronic scale, divide the lotus paste filling into 20 pieces, 25 grams each; the egg yolk is also ready
• Take a lotus paste filling, press flat, put an egg yolk in the middle
• Wrap the egg yolk in the lotus paste filling, squeeze it tightly and close it into a ball
• 20 lotus seed egg yolk fillings are processed in order
• Weigh the mooncake crust dough after 1 hour into 20 pieces, 15 grams each and round them separately; the lotus seed paste and egg yolk filling is also ready
• Put a little corn oil into a small bowl, and an appropriate amount of flour into a plate; take a small moon cake dough, smear a little corn oil on the palm of your hand, and press the dough flat; if you wear disposable gloves, the oiling step can be omitted
• Take a stuffing ball and place it in the middle of the dough
• Press the top of the stuffing ball with the thumb of your right hand, and gently hold the dough and stuffing ball with the tiger's mouth in your left hand; press the thumb of your right hand while turning your left hand to gradually wrap the stuffing ball in the dough
• The dough wraps the stuffing ball in it completely and seals it
• Adjust the rounded mooncake ball to an oval shape, roll it in flour, and lightly dip it in flour.
• Place the dough ball in the moon cake mold and press the surface flat with your fingers
• Place the mold and the dough ball on the non-stick baking pan, press firmly with the left hand, press down firmly with the right hand twice, and then gently lift it, the mooncake green body will fall on the baking pan completely
• Finish all the moon cakes in turn; when making the fourth from the bottom, start to preheat the oven and heat up and down at 200 degrees for 5-10 minutes
• Before the mooncakes are put into the oven, spray a layer of water on the surface; put them in the oven, 200 degrees, up and down, and bake for 5 minutes
• After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
• After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
• The mooncakes a day later, the skin becomes soft after returning to the oil
• Thin-skinned stuffing, golden egg yolk exudes an alluring breath

Steps:

• Invert syrup, liquid soap, peanut oil and mix well
• Pour in all-purpose flour
• Mix well into a dough
• Wrap with plastic wrap and relax for more than 2 hours at room temperature
• Take out the loose flour
• Using a 50g mold, divide the crust and filling according to the ratio of 3:7. 15 grams of leather. Weigh the stuffing ingredients. Round up and set aside
• The filling weighs 35g (including the weight of the egg yolk), and the egg yolk is wrapped in the weighed lotus seed paste. Pinch the skin flat in your hands. Put the fillings on, push the dough up carefully with a tiger's mouth, arrange it and close it so that there are no gaps, and round it.
• All the mooncakes are pressed and put into the baking tray. Preheat the oven at 200 degrees and bake at 200 degrees. Bake in the oven for 5 minutes, after the pattern is finalized, take out and brush with a thin layer of egg yolk water, then put it in the oven and bake for about 15 minutes