Lotus seed paste filling (slightly lower sugar, can be adjusted according to taste):

300g of lotus seeds, 1500g of winter melon (gross weight), 150g of granulated sugar, 30g of maltose, 120g of salad oil.

Crust making:

75 grams of converted syrup, 1/4 tsp of soothing water (filled very, very full 1/4 tsp), 25 grams of peanut oil,

100 grams of gluten-free flour, 5 grams of custard powder (if not available, can be replaced with an equal amount of flour)

The surface is made with an egg yolk mixture: one egg yolk + a tablespoon of beaten egg white

63 grams of mooncake, I generally use 18 grams of skin, 30 grams of lotus seed paste, plus a 15 grams of egg yolk (egg yolk is very large, bought raw salted duck eggs to take the yolk)

Lotus seed paste filling production

Recipe (sugar slightly lower, can be adjusted according to taste):

Lotus seed 300 grams, 1500 grams of winter melon (gross weight), 150 grams of granulated sugar, 30 grams of maltose, salad oil 120 grams.

Lotus seed treatment:

1, lotus seed core washed, into the cold water pot. Medium heat to cook soft. (In the middle of the water can be added, about 90 minutes to cook)

(Experience: lotus seeds do not have to be soaked in advance, otherwise it is more difficult to cook rotten.)

2, boiled lotus seeds.

3, add the right amount of water with a cooking machine into a puree, as fine and smooth as possible. (You can directly use the soup of boiled lotus seeds, not enough and then add water)

Winter melon processing:

1, winter melon washed, peeled and pith removed, cut into small pieces.

2, water boiling into the winter melon, cook until transparent (about 10 minutes).

3, boiled winter melon a little cool, with a cooking machine into a coarse paste, no obvious chunks can be. Strain out the water don't with double gauze.

4, filtered winter melon paste (actually not much left).

Steamed lotus seed paste filling:

1, filtered winter melon paste and lotus seed puree into the pot, add sugar and maltose, stir well.

2, stir fry slowly over low heat, adding salad oil in three to four times. Each time wait until it is absorbed before adding the next.

3. Gradually stir to dry.

4, stir-fry until very dry, pinch up a small piece with your hands, to be non-stick, can be shaped.

(It must be fried dry, if the filling is too wet, the mooncake is easy to crack. In order to judge the right level of wetness and dryness, I also bought half a pound of commercially available filling to compare.)

Crust making:

75g converted sugar syrup, 1/4 tsp spout of spouted water (filled to the brim), 25g of peanut oil, 100g of all-purpose flour, 5g of custard powder (if not available, can be replaced with an equal amount of flour)

1. Add the sugar syrup to the spouted water, and whisk to combine.

2, add peanut oil, stir well, emulsification.

3. Add sifted flour and custard powder, mix well, then form a dough by hand.

Experience: You don't need to over-knead the dough, just form a ball. Depending on the consistency of the syrup, you can increase or decrease the amount of flour. The finished dough should be very soft.

4. Wrap the kneaded dough in plastic wrap and refrigerate for one hour or more.

2, placed on tinfoil, baked in the oven at 180 degrees for three minutes (this step can actually be omitted)

3, lotus seed paste filling into the desired size, wrapped in salted egg yolks.

4, divided the pie dough and yolk wrapped lotus seed paste filling.

63 grams of moon cake, I usually use 18 grams of skin, 30 grams of lotus seed paste, plus a 15 grams of egg yolk (yolk is very large, buy raw salted duck eggs to take the yolk)

Wrapped moon cake:

1, in the palm of the hand oil (you can also bring disposable gloves), put a piece of skin, flatten, and then put a filling.

2, with the palm of the hand inter-fish area (palm front of the thumb root, down to the heel of the palm) to the pie crust upward gently push, gradually wrapped around the filling.

3. Make the crust crawl all over the filling.

4: Pour an appropriate amount of dry flour into the mooncake mold and rotate the mold so that the flour covers the inside of the mold, including the flower pieces.

5: Tap the mouth of the mold downward to pour out the excess dry powder.

(Repeat steps 4 and 5 before pressing each one.)

6. Slightly roll the wrapped mooncake blanks into an oval shape and place them in the mold.

Rolling into an oval shape is to avoid the irregular shape of the biscuit blanks being larger than the diameter of the mold, which will break the skin when you put it into the mold.

7. Press the mold onto a greased baking sheet, then press down on the sheet and lift the mold vertically upward.

8-10, different molds and flower pieces pressed out of the moon cake raw.

Experience: As long as you sprinkle the powder evenly in the mold before each press of the cake blanks, you can ensure that the blanks do not stick.

There is no need to roll another layer of powder on top of the mooncake blanks, that will result in too much and uneven dry powder on the surface, and it's just adding insult to injury.