Lotus seed paste salted egg yolk moon cake

Recipe:

Converting syrup: 140g

Alkaline: 4g

Peanut oil: 35g

Medium gluten flour: 200g

Lotus seed paste filling: 250g

Salted duck yolks: 17 pcs

Egg yolks: 1 pc

Method. Method:

1, convert sugar syrup with alkaline water and mix well, add peanut oil and stir to emulsify.

2, add the gluten flour, knead well, wrap the plastic wrap at room temperature to relax for 2 hours.

3, duck egg yolks washed surface spray white wine, oven 180 degrees baked 5 minutes.

4, lotus seed paste filling and duck egg yolk a **** 30g, I used today's duck egg yolk is 15g, so the lotus seed paste is also 15g, the pie crust is divided into 20g a, respectively, rolled round (pie crust to do a take a, otherwise easy to dry).

5, lotus seed paste filling rounded and flattened, into the duck egg yolks, wrapped up, take a pie crust, flattened, into the filling tiger's mouth pushed upward, wrapped up.

6. Dip the surface in dry powder to prevent sticking, put it into the mold and press out the shape.

7, into the oven, up and down the pipe 170 degrees Celsius in the middle of the baking 5 minutes to set, remove, brush a thin layer of egg yolk water (egg yolks and water 1:1), oven 165 degrees Celsius in the middle of the baking 15-18 minutes, the last few minutes to observe the situation on the color.

Generally the next day will be back to oil, very delicious!