Method for making lotus seed paste egg yolk moon cake

1. Add the scooped water into the invert syrup and mix well.

2. Add peanut oil into the mixed syrup, stir and mix well, and pour in flour and milk powder.

3. Knead into dough. Cover the kneaded dough with plastic wrap and let it stand for 2 hours.

4. Prepare raw salted egg yolk. If your salted egg yolk is fishy, soak it in vegetable oil for half an hour to remove the fishy smell.

5. After the dough has stood still, divide it into small portions as needed. Divide the lotus paste stuffing into corresponding small portions. The ratio of skin to stuffing is 2: 8.

6. Divide 1 portion of lotus paste stuffing into two pieces, put egg yolk in the middle, and knead the lotus paste stuffing with egg yolk into a circle.

7. Take a pastry dough, squash it on the palm of your hand, put the lotus seed paste in the middle of the dough, and slowly push the pastry with both hands to wrap the lotus seed paste. Pay attention to it, and make the pastry as uniform as possible without exposing the paste.

8. After wrapping, make it into a ball, and pat a little flour on the ball to facilitate demoulding. Put the ball dough into the moon cake mold.

9. Press the moon cake mold directly on the baking tray to press out the moon cake pattern (the baking tray should not be oiled or padded with anti-sticking things, but it can be padded with tin foil).

1. Just lift the mooncake mold. Spray some water on the surface of moon cakes and bake them in an oven preheated to 18 degrees. Bake for about 5 minutes. After the moon cake pattern is set, take it out and brush the egg yolk water on the surface (only brush the surface, not the side), then put it in the oven. The temperature will drop to 15 degrees, and bake until the surrounding area is waist-drum-shaped. After the cake skin is evenly colored, it will take about 2 minutes (time is for reference, please adjust according to the actual situation of the oven). Ingredients:

Ingredients: 2g flour, 8 egg yolks and 8 lotus seeds;

ingredients: sugar, oil, water and white oil.

Production steps:

1. Water-oil skin flour;

2. Add 3g of white oil and powdered sugar;

3. Mix well, add clean water and mix into dough;

4. Wrap it in plastic wrap and leave it for 3 minutes;

5, butter crust flour, add 5 grams of white oil;

6. Stir into a ball and let it stand together for 3 minutes;

7. Soak the yolk in edible oil for 1 hour in advance;

8. Drain the oil and divide the lotus seed paste into 8 equal parts;

9. Squeeze the lotus paste and wrap the egg yolk;