Egg yolk lotus seed paste mooncake

1. Sprinkle a little Baijiu on the egg yolk and bake it in the oven at 200 ℃ for about 8 minutes until the egg yolk is fully cooked. This type of baking egg yolk can be found on Taobao by everyone.

2. Add 4 grams of water and 30 grams of peanut oil to 170 grams of invert sugar and stir evenly

3. Add 200 grams of medium gluten flour.

4. Use a rubber scraper to stir into dough. The dough that has just been mixed is quite sticky. Wrap it with plastic wrap and refrigerate it for 1 hour before use.

5. Wrap 25 grams of lotus seed paste around one egg yolk. A 75 gram mooncake mold is used here, with each egg yolk weighing about 25 grams. Wrap 25 grams of lotus seed paste around one egg yolk weighing about 25 grams. 25 grams of mooncake skin is enough. The recipe for making lotus seed paste is detailed in the next menu!

6. Take 25 grams of dough and wrap it in egg yolk and lotus seed paste. Gently tuck the mouth of the mooncake skin with both hands.

7. Add a small amount of medium gluten flour to a pan and stir fry over low heat until the flour turns slightly yellow. Let it cool and set aside.

8. Put the fried flour in the mooncake mold and stir fry a few times, then pour out the flour,

9. Place the mooncake embryos into the mold.

10. Wrap all mooncakes in molds and press out beautiful mooncake embryos.

11. Spray a little water on the mooncake embryo with a small sprayer.

12. Set the oven to 200 degrees, in the middle layer, and bake for 20 minutes. After baking for 5 minutes, take it out and brush the surface of the mooncake with egg yolk liquid, then bake for 15 minutes. The power of each oven varies, and the time and temperature are for reference only. The first batch of mooncakes can be baked a few pieces first to test the time and temperature, and then baked in large quantities after finding the appropriate temperature. Freshly baked mooncakes will become harder when cooled, while successfully made mooncakes will have a soft and oily crust after 2 days of storage. Mooncakes can be stored at room temperature for about 7 days. After sealing, refrigerate for longer!