Classic Lotus Seed Paste Mooncake

Materials and molds are ready.

Put invert syrup, corn oil, and lye water into a bowl and mix thoroughly.

Pour in the flour and use a spatula to mix it into a dough that is neither soft nor hard.

This time, the dough-to-filling ratio used is 3:7, so each filling is 35 grams and each dough piece is 15 grams, shaped into balls separately; the total amount of dough accounts for some loss, so there will be a little extra.

Take a piece of dough, flatten it into a thin sheet, and place the lotus seed paste ball on top.

The dough is gathered from all sides toward the center, encasing the lotus seed paste ball. A 15-gram piece of dough can easily wrap it tightly.

Completed one by one.

Prepare the lotus root and taro molds; lightly dust the dough with a thin layer of all-purpose flour.

Place the dough into the mold and press it slightly with your fingers.

Invert the mold onto a baking sheet lined with parchment paper, press lightly three times, and unmold smoothly.

Preheat the oven to 180 degrees, place the raw mooncakes in the middle layer of the preheated oven, and bake for 5 minutes first.

Take it out and let it air for 3 minutes, then use a wool brush to lightly apply a small amount of egg yolk liquid on the surface of the mooncake twice.

Put it back into the middle layer of the oven and bake at 180 degrees for 12-15 minutes; adjust according to the actual situation of the oven.

Do not move the mooncakes immediately after baking. At this time, the mooncakes are relatively soft and easy to deform when handled. After about 5 minutes, when slightly cooled, gently transfer them from the baking tray to a cooling rack. Once completely cooled, place them in an airtight container. They can be eaten after the oil has returned in 2 days.

Classic lotus seed paste mooncake, sandy sweet, fragrant, soft, and delicious!