Lotus egg yolk moon cake

Lotus egg yolk moon cake

Introduction:

Production steps:

Step 1: soak lotus seeds one night in advance. Go to the lotus seed heart.

Step 2: add water to the rice cooker and put lotus seeds in it to cook (more water is needed, but it can't be dried. There is a little less water in my picture, and then some more water is added). After 10 minutes, open it and see if the water is dry. Stir it with chopsticks. (remember not to wait for the trip, just open it in a few minutes). When it's almost done, the chopsticks are broken. You can also try it.

Step 3: mash lotus seeds with a cooking machine (add a little water).

Step 4: add some oil in the pot, then stir fry lotus seeds in the fire for a while, add sugar and continue to stir fry evenly.

Step 5: add the remaining oil in several times over low heat, stir fry until completely absorbed each time, and then add the next time. Stir fry until the lotus paste does not touch the pot

Step 6: take it out, wrap it in plastic wrap and let it cool

The seventh step: salted yolk oil soaked in oil for half an hour and then drain and drain (or also use Baijiu).

Step 8: bake in the oven for 5 minutes.

Step 9: mix the syrup, soap water and peanut oil (for a while)

Step 10: sift in the flour, mix and knead,

Step 11: cover with plastic wrap and wake up for an hour.

Step 12: divide the lotus paste. The ratio of the total amount of stuffing to the skin is generally 3:7.

Step 13: divide a piece of lotus seed paste into two pieces and wrap them with egg yolk

Step 14: round a piece of dough in your hand and wrap it with lotus seed paste and egg yolk.

Step 15: wrap well, round and dip in the cooked glutinous rice flour.

Step 16: press the moon cake blank with the mold.

Step 17: put oil paper on the baking tray and preheat the oven. Bake in the middle for 10 minutes. Take it out and brush it with egg liquid. Continue to bake for another 25 minutes. Note: my oven is too old, so it takes a long time to bake. Now the new oven doesn't need such a long time (it takes 15 minutes in other people's posts)

Step 18: finished product

Step 19: one more

Materials required:

Lotus seed: 300g

Low gluten flour: 200g

Egg yolks: 20

Sugar: 150

Oil: 130

Syrup: 140

Jianshui: 2G

Note: I use too much oil to fry lotus seed paste, so there are some crisps after oil return. Once touched, they will fall off. 100g of oil should be almost enough. My mold is 50 grams.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet