[moon cake season] Cantonese lotus egg yolk moon cake-You Are Foodie

By Marley
55

[moon cake season] Cantonese lotus egg yolk moon cake

Seeing moon cakes means that the Mid Autumn Festival is coming. This year is the first time I started making moon cakes. The traditional lotus seed paste egg yolk filling is used. It is very delicious. The surface of the prepared moon cake is a little hard. It will be more delicious if you wait for twoorthree days to return the oil

Main Ingredients

yolk 8
oil 25 grams
golden syrup 75 grams
Yixiaobake flour 100 grams

Auxiliary Ingredients

Lotus filling 520 grams

Step 1 . Mix the syrup and oil evenly with a manual egg beater

Step 2 . Add sifted flour

Step 3 . Press with a scraper and stack evenly, then wrap the dough with fresh-keeping film and let it stand for half an hour

Step 4 . Soak the egg yolk in oil for one night in advance, and then bake it in the oven for 5 to 8 minutes. Heat it up and down 180 degrees, and then pour a little oil

Step 5 . Divide the lotus seed paste stuffing into small groups of 65g each, then wrap the egg yolk with lotus seed paste, spare,,, and put the static cake crust into small doses of 25g each, wrap the stuffing with moon cake crust, and then put it into the mold to press out the shape

Step 6 . Put it into the preheated oven, heat it up and down 170 degrees, bake it for 10 minutes, take it out and brush it with egg liquid, and then continue to bake it for about 10 minutes

Step 7 . Let it cool after coming out of the oven, and then you can pack it

Step 8 . Put it under normal temperature and wait for twoorthree days to return the oil. The taste will be better

Step 9 . Finished product appreciation

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