Cocoa Lotus Rong Egg Yolk Mooncake (50G mold)

1. Weigh the saccharified syrup, soda water (in a 1:3 ratio of edible alkali and water), corn oil, low flour, and cocoa powder

2. Put saccharification syrup, soapy water, and corn oil in a bowl and stir evenly. Then add sieved low powder and cocoa powder, stir and knead together. Do not over mix, cover with plastic wrap and let it sit in the refrigerator for more than 2 hours.

3. Weigh the filling and pastry. The skin I made this time is relatively thin and there are many dents. The 50G mold has 15G skin and 35G filling, including 20G lotus seed paste and about 15G salted egg yolk. The picture is from my last time making mooncakes (20 skins, 30 fillings). This time there are only 13, and if there is not enough egg yolk, we will make pure lotus seed paste. The egg yolk was not soaked in oil or roasted, and I think it's more delicious and sandy

4. For the process of not taking photos this time, use the pictures from the previous recipe. Slowly wrap the filling with a tiger's mouth

5. Scatter some powder in the mold, cover the mold mouth with your hand, shake it, pour out the powder, then put the mooncake in and press out the model

6. Preheat the oven at 180 degrees, add mooncakes, and spray water!! After baking for 5 minutes, take it out and let it cool down. Brush the egg yolk mixture (one yolk with a quarter of water), then put it in the oven and continue baking for 20 minutes.

7. It was done in the evening, and at noon the next day after finishing, some oil returned. The oil returned looks better and the taste is also better!

8. Diagram after oil return

9. Diagram after oil return