Lotus Rong Egg Yolk Mooncake

2025-02-26 14:58:53 33

The first batch of mooncakes had a good oil recovery effect, confirming that the proportion of mooncake ingredients used was still good. Next, we can boldly make 'bulk' mooncakes using existing dough formulas. The so-called bulk refers to the fact that most mooncakes made during the Mid Autumn Festival are given to family and friends. On Mid-Autumn Festival, when my friends eat the mooncakes I made, they will feel happy.

Details of ingredients

golden syrup 210g
Low powder300g
Sunflower seed oil78ml
Jianshui4g
salt6g

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timean hour

Steps to make Lotus Rong Egg Yolk Mooncake

To make lotus seed paste egg yolk mooncakes, first steam the raw salted egg yolk. Soak duck egg yolks in Baijiu for a while before steaming, which has a good effect on eliminating fishiness. Steamed duck egg yolks are trimmed into 10 gram egg yolks for later use
Next, weigh the ingredients used to make mooncake skins, and prepare the syrup and soda water a few days in advance.
3. Pour the conversion syrup into a bowl, add water and sunflower seed oil, and stir evenly.
4. Sift in flour and salt.
5. Mix the dough with a scraper, wake up for half an hour, knead the dough again, and wake up for another 20 minutes.
6. When waking up, make egg mixture: Mix one egg yolk with an appropriate amount of egg white, sieve, add a little salt, and make a moderately thick egg mixture.
7. The lotus seed paste filling is also prepared in advance, with each serving containing 70 grams of lotus seed paste.
8. Divide 70 grams of lotus seed paste filling into two halves.
9. Add 10 grams of egg yolk to half of it.
10. Cover the other half of the lotus seed paste filling and knead it evenly.
11. The weight of the filling is: 70 grams of lotus seed paste+10 grams of egg yolk=80 grams.
12. Wake up the mooncake dough and divide it into 30 grams per serving. The weight of the mooncake blank is 110 grams, and it is just right to put it into a 100 gram mold
13. Take a piece of pastry dough and flatten it.
14. Put in the lotus seed paste filling, turn it upside down, and slowly push the dough down with your fingers.
15. Push until halfway through the dough, then use the tiger's mouth position to continue pushing upwards slowly until the entire dough is closed.
16. Wrap the mooncake blank with a little dry flour and knead it into a slightly longer oval shape.
17. Place the mooncake into the mold and use idle mold pieces to assist in compacting it.
18. Remove the mooncake blank from the grinding tool, place oil paper on the baking tray, and place the demolded mooncake blank on the baking tray.
Preheat the oven to 200 degrees Celsius and 220 degrees Celsius. Put it in the oven and bake for 8 minutes. After the pattern is set, take it out and brush it with a layer of egg yolk liquid. Then put it in the oven and bake for about 10 minutes until the surface is golden brown.
20. Freshly baked mooncakes have a very dry and hard crust. After the mooncakes cool down, they should be sealed and stored for 2-3 days. The crust will gradually become soft and oily, and this process is called "oil recovery". Therefore, do not eat freshly baked mooncakes in a hurry, wait for the oil to return before eating.
21. Finished product drawing 1
22. Finished product drawing 2
23. Finished product drawing 3