Materials

Low-gluten flour 200G,Conversion syrup 115G,Alkaline 10G,Olive oil 55G,White lotus seed paste 600G,Salted egg yolks 10 pcs,Eggs 1 pcs,Rosé half rice bowl

Methods

1, put the syrup, alkaline and oil in a bowl and mix well. Sift in the flour and mix gently. Do not overmix to avoid gluten formation. Cover the dough with plastic wrap and let it rest for 1 hour

2. Mix the salted egg yolks with the rose wine and let it sit for a few moments, then wipe it dry. See the egg white being broken down by the wine. Wipe with kitchen paper. Place in oven at 165 degrees for 10 minutes. Remove from oven and allow to cool. Cut in half and set aside

3. Roll lotus seed paste into long strips, divide into 20 equal portions, roll out and set aside. Divide dough into 20 equal portions, roll out and shape into rounds with plastic wrap

4. Half of the salted egg yolks are wrapped in lotus seed paste, rolled out and placed in the center of a small dough crust and wrapped up carefully. Put it into the mooncake model and gently press out the mooncake

5. Put it into the preheated 180 oven and bake it at 170 for about 15 minutes, then take out the mooncake, sweep the egg sauce on it, put it back into the oven and continue to bake it at 160 until it is cooked through and turns golden brown. When it is cool, put it into a sealed box. After one or two days, the mooncake will return to oil. The crust becomes soft and the color is moist.

Method 2: Ice-crust mooncakes

Materials

Ice-crust mix 500g

Water 200-225g

White oil Shortening 60-65g

Small amount of food color and flavor

Cornstarch 2 tbsp (spread it out on a plate and dinged it for a minute in the microwave oven). For sticking on the finished product to prevent the icing from sticking to your hands and to the mooncake mold

How to do it

1: First, mix the pre-mix and water, the water can be added in 2 times.

2. Add white oil and mix well, then add flavoring and food color. According to the ratio of 40g each, take out the relative amount and then add different colors.

3, keep kneading and mixing until the ice skin is elastic.

4: Form a ball, cover with plastic wrap and let rise for 45-50 minutes.

5: Divide the filling into balls and pack into the iced skins.

6: Puff with cooked cornstarch, put it into a moon cake mold, press it firmly and pour it out.