Mooncake season has begun again, then before the Mid-Autumn Festival everyone is to do beforehand mooncakes, to wait until the Mid-Autumn Festival when you can enjoy the moon and eat mooncakes, the following is my detailed introduction to the White Lotus Seed Paste Egg Yolk Mooncake, I hope to help you can help!

Difficulty: side dishes (intermediate) Time: more than 1 hour Main ingredients

110g of converted sugar syrup Alkaline 3.4g of corn oil 54g of low gluten flour 200g of white lotus seed paste 660g of salted egg yolks 12 Egg yolks (for brushing the surface) 1 Water (to add the yolks with) a few drops of water

White Lotus Seed Paste and Egg Yolk Mooncake recipe steps

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1. Fresh salted duck eggs put the shell of . Soil rinse clean, remove the shell out of the yolk, yolks poured into the appropriate amount of peanut oil or wine soaked for about 3 hours, soaked overnight better oh!

2. Sugar syrup poured into the basin, add water.

3. Add corn oil and mix well.

4. Add the low gluten flour.

5. Stir in the flour and mix well.

6. Put the mixed dough into plastic wrap or plastic bag, and put it into the refrigerator to chill and relax for one hour.

7. The dough relaxation time, you can divide the lotus seed paste into 12 parts, the ratio of skin and filling is 3:7, the powerful pro can be 2:8 oh! Because my egg yolks are basically about 15 grams each, so the lotus seed paste filling is 55 grams per portion.

8. Put the soaked egg yolks in a baking dish and bake in the oven at 160 degrees for about 5 minutes. Remove from the oven and let cool.

9. Put all the cooled egg yolks into the lotus seed paste and set aside.

10. Loosen the skin, also divided into 12 parts, 30 grams each, and then all rolled out, take one into the palm of the hand into a thin round, wrapped in the prepared yolk lotus seed paste to close the mouth. You can wrap all of them and then press the film, or you can wrap one and press one.

11. Sprinkle the mold with low-flour flour, shake off the excess powder, and put the wrapped mooncakes into the mold.

12. Press the bottom of the mooncake with your hand, invert it and press it into the baking pan.

13. All the molds are pressed.

14. Preheat the oven for 10 minutes at 200 degrees Celsius, upper and lower heat, middle layer, bake for about 10 minutes - 15 minutes, then take it out and let it cool for about 15 minutes.

15. Brush the cooled mooncakes with a layer of egg yolk mixture. Then put it into the oven, the same 200 degrees, upper and lower heat, bake for about 10-15 minutes.

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