Classic lotus seed paste mooncake

1. Materials and molds are ready.

2. Transfer syrup, corn oil, and rice water into a bowl and mix thoroughly.

3. Pour in flour and mix with a scraper to form a dough that is neither soft nor hard.

4. This time, a 3:7 ratio of skin filling was used, so each filling weighs 35 grams and each skin weighs 15 grams, and they were kneaded into balls; The total amount of leather leaves room for wear and tear, with a slight surplus.

5. Take a leather dough, pat it thinly, and place lotus seed balls on top.

6. The dough is gathered from all sides towards the center, wrapping around the lotus seed balls. A 15 gram layer of dough can easily wrap it tightly.

Complete 7.6 in sequence.

8. The lotus root mold is ready; Beat the dough with a thin layer of medium gluten flour.

9. Insert the dough into the mold and press lightly with your fingers.

10. Invert the mold onto a baking tray covered with baking cloth, gently press it three times, and smoothly demold it.

Preheat the oven to 180 degrees and place the mooncake raw material into the preheated middle layer of the oven. Bake for 5 minutes first.

12. Take out and let it air dry for 3 minutes, then use a wool brush dipped in a small amount of egg yolk solution to lightly brush the surface of the mooncake twice.

13. Transfer back to the middle layer of the oven and bake at 180 degrees for 12-15 minutes; Adjust according to the actual situation of the oven.

14. After being baked, do not touch the mooncakes first. At this time, the mooncakes are relatively soft and easy to deform when taken. After 5 minutes, cool them slightly and gently move them from the baking tray to the drying rack. After they are completely cooled, put them in a fresh-keeping box. After 2 days, return the oil and eat.

15. Classic lotus seed paste mooncakes, sweet and fragrant, soft and delicious!