Lotus Rong Egg Yolk Mooncake

2024-12-12 14:59:10 325

Egg yolk lotus seed paste mooncake is a magical existence. People who don't like it avoid it, while those who like it wish they could hold it and spin it around every day. They may even dig out the oily egg yolk and eat it quickly. If you give them a double yellow mooncake, they may be so excited that they will fly! Most people like the taste of egg yolk and lotus seed paste, just like the hometown in their memories, warm and soft. The salty and sticky egg yolk is wrapped in sweet lotus seed paste, which is neither too greasy nor too bland. If you have an egg yolk lover around you or are a huge fan of egg yolk lotus seed paste, it seems that this recipe is very suitable for you.

Details of ingredients

Zhanyi Mooncake Syrup80 grams
Jianshui2 grams
White lotus seed paste mooncake filling200 grams
Mooncake mold1 set (50g)
Mooncake specific powder120 grams
Baking oil30 grams
Salted egg yolk6 pieces

Technique

difficultySimple
workmanshipbaking
tastesalty and savory
timeTwenty minutes

Steps to make Lotus Rong Egg Yolk Mooncake

1. Materials: Exhibition Art Mooncake Syrup: 80g, Mooncake Powder: 120g, Rice Wine: 2g, Baking Oil: 30g, White Lotus Seed Paste Mooncake Filling: 200g, Salted Egg Yolk: 6pcs, 50g Mooncake Mold: 1 set
2. Preparation: 1. Mix mooncake syrup with baking oil and water using a manual mixer until evenly mixed
3.2. Sift in mooncake special powder and stir with a manual mixer first
4.3. Use your hands to pinch it into a ball again
5.4. Wrap the pastry with plastic wrap and let it sit for one hour before use
6.5. When waiting for the pastry, steam the salted egg yolk in the pot first
7.6. Divide the mooncake filling into 20 grams and knead them into round balls. Crush all the egg yolks and set aside for later use
8.7. Flatten the mooncake filling in your hand, take 7 grams of salted egg yolk and place it in the middle
9.8. Wrap all the egg yolks in mooncake filling and knead them into a round shape for later use
10.9. Divide the pastry into 23 grams of dough and knead it into a round shape for later use
11.10. Sprinkle a small amount of powder on the silicone pad, take a small dough and roll it into a thin sheet with a rolling pin
12.11. Place the pancake in the palm of your hand, with a mooncake filling in the middle, and wrap the entire mooncake filling with the pastry skin
13.12. Install the 50g mooncake mold flower pieces, press down to make the flower pieces stick to the flour, and then use force to knock off the excess powder
14.13. Stick a little powder on your hand and gently rub the mooncake filling on the dough
15.14. Place the cake embryo into the mooncake mold
16.15. Place your mouth down on the table and press down firmly
17.16. Lift the mooncake mold again and push out the pressed dough on the baking tray
18.17. Place everything in a preheated oven with upper and lower heat of 200 degrees Celsius
19.18. First bake the middle layer for 5 minutes until it is set, then take out the surface and brush it with a little egg yolk liquid. Then put it in the oven and continue baking for 15 minutes until the surface turns golden brown. Finally, it can be taken out of the oven
20. Done
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