Traditional Egg Yolk Lotus Seed Mooncake (50g/piece)
2024-04-08 03:26:52 384
This Mid Autumn Festival, I learned how to make mooncakes from the mentors of the culinary world. I have gained a lot and felt a sense of accomplishment while eating my own mooncakes. I have decided to make mooncakes myself every year during the Mid Autumn Festival in the future!
Details of ingredients
Technique
Steps to make Traditional Egg Yolk Lotus Seed Mooncake (50g/piece)
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1. Pour oil, syrup, and water into a slightly larger container and stir evenly![]()
2. Sieve in low powder (avoid particles in the powder and make it easy to mix)![]()
3. Stir evenly (mooncake crust)![]()
4. Wrap with cling film and refrigerate for one hour in the refrigerator![]()
5. Take advantage of the cold storage space of the moon cake crust, let's deal with the egg yolk. First, roll the egg yolk in Baijiu![]()
6. Put the egg yolk into the oven and bake at 150 degrees for 6 minutes (until the oil is just about to rise)![]()
7. The roasted egg yolk smells very fragrant![]()
8. The egg yolks I choose are all around 10 grams (I take good care of my electronic scale and am afraid of oil contamination, so I have wrapped it with a layer of cling film)![]()
9. Take an appropriate amount of lotus seed paste. The total weight of lotus seed paste and egg yolk is about 30 grams![]()
10. Lotus Rong pressed into skin![]()
11. Wrap the egg yolk in a ball inside the lotus seed paste, making sure that no matter how you wrap it, there is no air inside. The lotus seed paste filling should be evenly and snugly wrapped around the egg yolk![]()
12. Take 20 grams of refrigerated pastry crust to make a dough (20 grams of mooncake crust on the left and 30 grams of filling on the right)![]()
13. The crust and filling are all well rounded![]()
14. Press the pastry crust into slices, wrap the filling inside, and make sure it is even and snug, without air entering![]()
15. After wrapping the skin and filling, roll them in cornstarch (flour is also acceptable) and remove any excess cornstarch![]()
16. Carefully insert into the mold![]()
17. Place the pressed mooncakes into a baking tray covered with oil paper (the oven can be preheated at this time)![]()
18. Before entering the oven, spray an appropriate amount of mist at a height of 30 centimeters from the mooncake (make sure not to spray too much, as it may be necessary)![]()
19. Put it into the oven and heat it up and down at 170 degrees Celsius for 6 minutes![]()
20. Slightly color the surface and take it out, let it cool for a while![]()
21. Take an egg yolk, add a small spoonful of water, and mix well![]()
22. When the mooncake is not hot to the touch, use a brush to brush the surface and all sides of the mooncake with a thin layer of egg liquid. After it dries, brush it again with a thin layer (the excess egg liquid on the brush should be removed by the edge of the bowl before brushing, and it should not be brushed too thick)![]()
23. Put the mooncake back into the oven at 170 degrees Celsius and bake for about 10 minutes. Take it out. The freshly baked mooncake doesn't look beautiful, and it will take two days to cool down and oil back before it looks beautiful and delicious![]()
24. Mooncakes with good oil, paired with a cup of floral tea, great for enjoyment![]()
25. You can also make homemade bean paste and replace the amount of lotus seed paste in the recipe with the amount of bean paste![]()
26. Egg Yolk and Bean Paste Mooncakes
