Moon cake recipe lotus paste filling (sugar content is slightly low, can be adjusted according to taste): 300 grams of lotus seeds, 1500 grams of winter melon (gross weight), 150 grams of sugar, 30 grams of maltose, and 120 grams of salad oil.

Preparation of cake crust: 75 grams of inverted syrup, 1/4 teaspoon of water (1/4 teaspoon of very full filling), 25 grams of peanut oil, 100 grams of all-purpose flour, 5 grams of custard powder (if not available, you can

Replace with equal amount of flour) Use egg yolk liquid on the surface: one egg yolk + a tablespoon of egg white to beat 63 grams of mooncakes. I usually use 18 grams of skin, 30 grams of lotus paste, and add a 15 grams of egg yolk (the egg yolk is very large, buy

The recipe for making lotus paste filling (egg yolks from raw salted duck eggs) (the sugar content is slightly low, can be adjusted according to taste): 300 grams of lotus seeds, 1500 grams of winter melon (gross weight), 150 grams of sugar, 30 grams of maltose, and 120 grams of salad oil.

Processing of lotus seeds: 1. Remove the cores of lotus seeds, wash them and put them into a pot of cold water.

Cook over medium heat until tender.

(You can add water in the middle and cook for about 90 minutes) (Experience: Lotus seeds do not need to be soaked in advance, otherwise it will be more difficult to cook.) 2. Boiled lotus seeds.

3. Add appropriate amount of water and use a food processor to make the paste as smooth as possible.

(You can directly use the lotus seed soup, add more water if it is not enough) Processing of winter melon: 1. Wash the winter melon, peel and remove the flesh, and cut into small pieces.

2. Boil water, add winter melon, and cook until transparent (about 10 minutes).

3. Let the boiled winter melon cool slightly and use a food processor to beat into a coarse paste without any obvious chunks.

Use a double layer of gauze to filter out the water.

4. Filtered winter melon puree (actually there is not much left).

Fried lotus paste filling: 1. Put the filtered winter melon paste and lotus seed paste into the pot, add sugar and maltose, and stir well.

2. Stir-fry slowly over low heat and add salad oil in three to four times.

Each time, wait until it is absorbed before adding the next time.

3. Gradually fry until dry.

4. Fry until it is very dry. Pinch up a small piece with your hands. If it is not sticky, it can be shaped.

(It must be fried relatively dry. If the filling is too wet, the mooncake will crack easily. In order to judge the appropriate degree of dryness and wetness, I also bought half a catty of commercially available fillings for comparison.) Cake crust production: 75 grams of inverted syrup,

1/4 tsp of water (very full), 25 grams of peanut oil, 100 grams of all-purpose flour, 5 grams of custard powder (if not available, you can replace it with the same amount of flour) 1. Add the inverted syrup to the water and mix well.

2. Add peanut oil, stir well and emulsify.

3. Add sifted flour and custard powder, mix well, and then use your hands to form a dough.

Experience: Don’t over-knead the dough, just form it into a ball.

Depending on the concentration of the syrup, the amount of flour can be increased or decreased appropriately.

The finished dough should be very soft.

4. Wrap the kneaded dough in plastic wrap and place it in the refrigerator to rest for more than an hour.

(You can make more at one time, and it’s okay to wrap it up and put it in the refrigerator for two or three days.) Filling processing: 1. Soak the salted egg yolk in salad oil for one hour, take it out and dry it with kitchen towels.

2. Place on tin foil and bake in the oven at 180 degrees for three minutes (this step can actually be omitted) 3. Divide the lotus paste filling into required sizes and wrap in salted egg yolk.

4. Divide the pie crust dough and wrap the lotus paste filling with egg yolk.

For 63 grams of mooncakes, I usually use 18 grams of skin, 30 grams of lotus paste, and a 15 grams of egg yolk (the egg yolk is very large, I bought the raw salted duck egg yolk) to wrap the mooncake: 1. Apply oil on your palms (also

You can wear disposable gloves), put a piece of leather, flatten it, and put a filling.

2. Use the thenar part of the palm (the root of the thumb on the front of the palm, down to the heel of the palm) to gently push the pie crust upward to gradually cover the filling.

3. Make the crust cover the entire filling.

4. Pour an appropriate amount of dry powder into the mooncake mold and rotate the mold so that the powder covers the inner wall of the mold, including the flower pieces.

5. Tap the mold mouth downwards and pour out excess dry powder.

(Before pressing each one, you need to repeat steps 4 and 5) 6. Roll the wrapped mooncake base into an oval shape and put it into the mold.

The purpose of rolling it into an oval shape is to avoid the irregular shape of the cake being larger than the diameter of the mold, which will cause the crust to break when placed in the mold.

7. Press the mold on a baking sheet lined with oilcloth, then press the oilcloth and lift the mold vertically upwards.

8-10. Green mooncakes pressed out of different molds and flower pieces.

Experience: As long as you sprinkle the powder evenly in the mold before pressing the cake base each time, you can ensure that the cake base does not stick.

There is no need to roll another layer of powder on the mooncake base, as this will result in too much dry powder on the surface and unevenness, and is superfluous.