2. After the sugar water is boiled, pour in fresh lemon juice, boil it again, turn to low heat and cook slowly until the color of the sugar water becomes darker and the temperature can't be higher, which is about 1 10 degrees. In the process of cooking, the syrup will crystallize when it sticks to the wall of the pot. You need to dip a brush in some water and brush it on the pot wall to let the sugar on the pot wall flow down with the water. After cooling, the syrup will thicken, and the consistency will be thinner than honey or the same. Boiled syrup should be left for at least one day before use. The longer it is kept, the better it will be used.
3. Soak the lotus seeds in water in advance, then break them to remove the core, wash them, and cook them in a hydropower pressure cooker higher than the lotus seeds for ten minutes. When the cooked lotus seeds are mashed with a cooking machine, add an appropriate amount of water, otherwise they will not be beaten. ...
4. After the pot is hot, put a tablespoon of oil and two tablespoons of fine sugar and stir fry for a while. After the sugar changes color, pour in lotus seed paste. Stir-fry until lotus seeds are evenly mixed with oil and sugar, then add the remaining sugar, stir-fry for a while and turn to low heat. Add corn oil (or other oil) several times, and then add the next oil after the lotus seed paste completely absorbs oil.
5. Stir the lotus seed paste until it is a little harder than dry stirring, and stir it several times more. Let it out and let it cool. The stuffing must be fried dry or it will crack when baking or it will be too sticky after returning oil, but don't fry it until it tastes like dregs.
6. Take out the salted egg yolk and soak it in oil for an hour or two, or spray wine on the surface to remove the fishy smell.
7. Bake in an oven at 180 degrees for eight to ten minutes.
8. Pour the converted syrup, corn oil and water (edible alkali 1:3 water) into a bowl and stir well. After full emulsification, sift in flour and mix well to form dough. Don't stir too much. Wrap in plastic wrap and refrigerate for at least an hour, or relax at room temperature for an hour or two. (Regarding the problem of dough sticking to hands, the difference in water absorption of flour with different consistency of invert syrup and the current high temperature may lead to dough sticking to hands. The solution can be to feel the viscosity of the underlying dough before refrigeration. Sticking hands is normal. If you can't stir, add a little flour to adjust it. Another reason is that the relaxation time is not enough, and the flour has not fully absorbed the sugar, oil and water inside.
9. Take the dough out of the refrigerator, heat it back and forth, and then use it (don't knead the dough, just divide it). Weigh the materials according to the ratio of leather to stuffing of 2:8. For example, I used 50g mold yolk 14g lotus seed paste 26g peel 10g. First flatten the lotus seed paste in the palm of your hand, then put the salted egg yolk on it and push it in the tiger's mouth to wrap the salted egg yolk. Then take the skin and wrap it in the same way (if the skin is slightly sticky, pat some flour on your hand). Sprinkle a little flour in the mold and press the shape on the baking tray. (If you feel bad, you can slightly adjust the proportion of skin stuffing. 15:35 is ok, but the skin will be thicker and the amount will be less. )
10. Preheat the oven at 200 degrees, spray a little water on the pressed moon cake surface, and bake it in the middle layer of the oven at 180 degrees for five minutes (according to your own oven, you should see that the moon cake turns pale yellow before taking it out, and it is easy to deform and lighten the pattern if you brush the egg liquid too early).
1 1. Bake for five minutes, then take out and brush the surface with a layer of egg yolk water. Bake for five minutes, then take it out and brush it with a layer of egg yolk water, with or without brushing on the side. But when brushing the egg liquid, press it on the edge of the bowl after the brush is dipped in the egg liquid. Too much egg liquid will affect the pattern, just brush it to the surface. (You can also brush it once and omit the second time. )
12. Continue baking for 10 minute until the surface of the moon cake is golden yellow. Baked moon cakes are sealed and left at room temperature for a day or two before eating. (As for the weight of the formula, as shown in the step diagram, I prepared 15 yolk, but there was still skin left after wrapping, so I wrapped a few pure lotus seeds and baked them in two plates, one plate of 12 and one plate of 8, so I made 20. )
13. The moon cakes baked for the first time will look better if they are slightly lighter because they don't know that the color will get darker after oil return. Then spread more egg liquid on the surface and side.
14. This is the second day. The color of the baked moon cake is better controlled, so don't brush too much egg liquid on the side.
15. You can also fry a bowl of bean paste to make mooncakes with egg yolk bean paste.