2. Then use a scraper or scraper to stir evenly from bottom to top. The operation is very simple, and the state will be good in a moment.
3. Wrap the plastic wrap and let it relax for at least 2 hours. It is best not to refrigerate. Even if the skin after refrigeration is heated, it will feel a little sticky. I relax directly at room temperature, and the longer I feel relaxed, the less sticky my hands are.
4. Next, divide the stuffing. Because egg yolk should be wrapped, according to the ratio of skin stuffing 3:7, the filling part is 35g, so egg yolk+white lotus seed paste =35g, and then egg yolk should be wrapped with lotus seed paste. Cover the separated fillings with plastic wrap and set aside.
5. Then pick up the crust and flatten the middle part with your thumb. Then add the stuffing and slowly push the skin up with the tiger's mouth.
6, and then close your mouth, but also slowly push up, close, similar to the feeling of jiaozi. Actually, it's not difficult It feels easier than jiaozi. Because the skin is oily, non-sticky and easy to push. You just have to try. The recipe of this crust is very good.
7. There is no need to sprinkle powder to prevent sticking, just press out the pattern in the moon cake mold. You can brush a thin layer of oil around the flowers and molds in advance, but you don't think the brush is not sticky. Alas, some egg yolks are still quite big, and half of them should be exposed. . . .
8. Then take it out and brush the egg yolk liquid on the surface. The picture below shows that it has not been brushed. I forgot to take it after brushing. Don't be greedy when brushing egg yolk liquid. In fact, the egg yolk liquid I gave is more than enough to make 150 moon cakes, so everyone should know that the egg liquid brushed on each moon cake is very, very small! ! ! After the brush is stained with the egg liquid, you should exert force at the edge of the bowl to force out all the excess egg liquid, and then brush it on the surface of the moon cake. This will make the pattern clear!
9. Continue baking at 180℃ for 15 minutes, and see that the moon cake is a little bulging around and the surface has been colored, indicating that it is baked.