How should I make white lotus seed paste mooncakes?

Ingredients

Main Ingredients

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Mooncake Mix 200g

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Converted Syrup 130g

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Peanut Oil 40g

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Alkaline 4g

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Lotus seed paste 500g

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10 salted egg yolks

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Rum 10ml

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Water 10ml

Accessories

Egg yolk mixture (to brush the surface)

Amount

Cooked glutinous rice flour (to prevent sticking)

Amount

How to Make White Lotus Seed Paste Mooncake Filling

Preparing the Ingredients

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Converted Syrup and Alkaline Mix and Stir

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Add the peanut oil, and make sure to mix it until it is well blended

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Sift the moon cake flour ahead of time, to avoid lumps, and then sift one-third of the flour into the liquid, and then add the rest of the flour, and mix it well, without over-kneading to avoid lumps.

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This is how the dough for the mooncake crust looks like when it's ready, put it in a plastic bag, and put it in the fridge for at least 2 hours

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Place the salted egg yolks on the baking sheet, and put it in the oven at 180° for 5 minutes, or put it on a steamer drawer and steam it. (Or put them on a steamer drawer to steam,) and set aside. After baking, take it out of the oven and spray it with a little rum or rice wine

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After the mooncake dough has risen, we're ready to wrap the mooncakes

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Wrap 50 grams of lotus seed paste around 15 grams of salted egg yolks, close the mouths, and knead them to form a round shape

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First, roll the 35 grams of pie crust for a few times, rolled round and flattened, put the white lotus seed paste egg yolk filling on top of the crust, and slowly push it up with the belly of your right forefinger to push it as evenly as possible

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10.

Put the wrapped mooncake dough into a cooked glutinous rice flour and roll it around, and then use both hands to put it in a circle, and then put it into the cooked glutinous rice flour. In a circle, and then two hands rubbed, so that the flour is evenly distributed; or in 100 grams of moon cake molds sprinkled with a little flour, shaking the mold so that the flour is evenly distributed, on the desktop gently knocked the mold to pour out the excess flour, this step of the two methods to choose one can be, (the role of the moon cake press will not stick to the mold, easy to unmold)

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11.

Put the thick side of the mooncake crust facing inwards, put it into the mold, be careful not to let the dough touch the mold around, it will touch the crust, so this step I will roll the dough into a slightly oval shape and put it in

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12.

Please put one hand first to hold the dough, put it in the position you want to put the mooncake, gently pressure the mold, press the mold, feel it can't be pressed down, too much force

12.

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The mooncake is not a mooncake, but a moon cake. feel press on the line, too hard if the moon cake will be pressed out of the skirt of the oh, and then gently lift the mold, let go, a moon cake is ready.

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15.

Brush with egg wash and bake at 180 degrees for 15 minutes, then take it out again to brush with egg wash, or you can brush with egg wash again

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This is the first time you have ever baked a moon cake. Click to enter the picture description

16.

Freshly baked mooncake crust is very hard, back to the oil 1-2 days on the soft and tasty, be sure to dry before sealing up, or else there is moisture in the bag mooncakes are prone to deterioration

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