Ingredients

Crust

Low Gluten Flour (or half of Medium Gluten Flour+half of Low Gluten Flour)

175g

Syrup

125g

Alkaline

1.5g

Peanut Oil

30g<

Shortening

Low-gluten flour

120g

Lard

50g

Egg wash (for brushing)

One egg yolk

Water

15g

Lotus seed paste

500g

Step 1

Step 1

Lotus seed paste: 1.5g of water, 2.5g of peanut oil and 1.5g of soybean oil. Oil Skin: Alkaline + peanut oil + sugar syrup, mix well, then add flour, mix until no dry powder, let rise for 30 minutes (covered with plastic wrap)

Step 2

Crisp: Low gluten flour + lard, mix until no dry powder, put in the refrigerator for 20 minutes

Step 3

Oil Skin: 20 grams, Crisp 12 grams

Step 4

Step 5

Wrap the pastry around the oil skin and roll it out

Step 6

Wrap 22g of oil skin around 10g of pastry, then roll it out for the first time, and then change the direction for the second time.

Step 7

Roll it vertically and roll it up for the second time

Step 8

Finally, take one dough, fold it in half, roll it out into a circle, and wrap it into 36g of filling. Use a mooncake mold to press out the shape.

Step 9

After wrapping, use a spray bottle to spray some water on the mooncake before putting it in the oven (this is the second time I did this, so it's not the same as the cover photo)

Step 10

Preheat the oven at 200 degrees Celsius, bake the mooncake for 5 minutes, take out the mooncake embryo and brush with a thin layer of egg wash (one egg yolk + 15 grams of water, and sift the yolk water through a sieve). 5 minutes, take out the second time to brush a thin layer of egg wash, bake at 175 degrees for 5 minutes, 160 degrees for five minutes, out of the oven!