Materials:

1. dough material: medium gluten flour 2 10g, invert syrup 150g, peanut oil 60g, scoop water 3g, salt1g;

2. Lotus paste stuffing: 300 grams of pitted lotus seeds, 0/80 grams of sugar, 0/50 grams of peanut oil, 60 grams of maltose and 0/g of salt;

3. Salted egg yolk14; A little corn starch, 1 egg;

(This recipe can be made into100g moon cake 14)

Exercise:

Lotus paste stuffing:

1. Wash the lotus seeds, soak them for a few minutes, then put them in a pressure cooker, add water about 1.5cm higher than the lotus seeds, and cook for about half an hour until the lotus seeds are soft and rotten (if the lotus seeds are not pitted, soak them for about half an hour, and then peel and pit them in half).

2. Put the cooked lotus seeds and water into a blender and stir them into paste;

3. Put the lotus seed paste into a non-stick pan, turn on a small fire, add sugar, maltose and salt, and mix well;

4. Drain the oil several times (fry until the oil is completely absorbed after each draining);

5. Stir-fry for a few minutes after the lotus seed is wrapped (if it is used to make steamed buns, stir-fry until the lotus seed is wrapped, and then stir-fry the moon cake stuffing, which will burst during baking if it is too wet). Cooling the fried lotus seed paste for later use;

Make a shell:

6. Put the invert syrup, peanut oil, scoop water and salt into a basin and pump them by hand until they are fully mixed (the oil and syrup should be completely mixed);

7. Add flour;

8. Stir evenly with a scraper;

9. Put it in a fresh-keeping bag and let it stand for about 2 hours;

10. Put the salted egg yolk in the baking tray, spray a little white wine, bake in the oven 140℃ for about 5 minutes, and take it out for later use;

1 1. Divide lotus seed paste into a portion weighing about 55g, knead it round, then flatten it, add salted egg yolk and wrap it.

12. Divide the baked crust into small pieces weighing 30g;

13. flatten the crust and add lotus seed paste and egg yolk stuffing;

14. Push it up slowly with the jaws, close it and knead it into a ball;

15. Roll it in corn starch to get a little powder on the surface;

16. Knead it into an oval shape and put it into the moon cake mold (kneading it into an oval shape can prevent it from being scratched by the edge of the mold when putting it into the mold);

17. Put it directly in the baking tray, press down the mold until it stops, and then demould it (if the baking tray is not used, pad it with oil paper in advance);

18. Then spray a little water on the surface of the cake embryo;

19. Put it in a preheated oven and bake at 200 degrees for 5 minutes;

20. Take out the egg yolk water (mix one egg yolk and one quarter egg white);

2 1. Then bake at 175 degrees for about 15 minutes until the surface is colored, take it out, cool it, seal it for 1 ~ 2 days, and then return the oil.

Experience sharing:

1. Stir-fry the lotus paste stuffing a little. If the filling is too wet, the moon cake will easily burst during baking, which is not conducive to preservation.

2. Salted egg yolk can be bought ready-made, or you can buy salted duck eggs and knock them yourself. If you buy salted duck eggs and knock them yourself, you should pay attention to the white film on the surface of salted egg yolk to avoid fishy smell;

3. When brushing egg yolk water, it is enough to brush a thin layer. After dipping the brush in egg yolk water, scrape it at the edge of the bowl. Too much brush is too thick and unsightly;