Lotus Rong Egg Yolk Mooncake
2024-05-02 15:00:50 44
![Lotus Rong Egg Yolk Mooncake](https://i3.meishichina.com/attachment/recipe/2015/09/23/c640_201509231442995858912.jpg?x-oss-process=style/c640ms)
Mooncakes hold an indelible position in the hearts of Chinese people. Round mooncakes, shared by families, symbolize reunion and harmony. Search anywhere online
Details of ingredients
Technique
Steps to make Lotus Rong Egg Yolk Mooncake
- 1. Prepare ingredients: lotus filling, salted egg yolk, regular flour, conversion syrup, water, vegetable oil, eggs (forgot to pat)
- 2. Mix the conversion syrup, water, and vegetable oil together and stir evenly
- 3. Sieve in flour
- 4. Mix dough and refrigerate for 1 hour in the refrigerator
- 5. Round lotus filling balls for later use
- 6. Soak the egg yolk in cooking wine for about 10 minutes
- 7. Put it in the oven at 200 degrees and bake for 5 minutes
- 8. Divide the refrigerated dough into small portions
- 9. Wrap the egg yolk with lotus paste filling
- 10. Wrap the filling with dough again
- 11. Pinch into a slightly elongated circular shape for easy styling
- 12. Place the pre packaged mooncake blank directly on the baking tray, sprinkle some dough in the mold, shake off the floating powder, and press it directly onto the dough to form (during this period, the oven can be preheated)
- 13. When putting the mooncakes into the oven, spray some clean water on them
- 14. Bake at 180 ° C in the oven for 5 minutes to set shape
- 15. Take out the egg yolk brush, remember it's not all egg yolk
- 16. Put it back into the oven, middle layer, and heat it up and down at 180 ° C for 15 minutes. Pack the baked mooncakes and wait for the oil to return and soften, which usually takes about 2 days