Mooncake with Egg Yolk and Lotus Seed Paste

Name: Mooncake with Egg Yolk and Lotus Seed Paste
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 220g All-purpose flour; 150g Mooncake syrup; 5g lye water; 50g Edible oil

Mooncake with Egg Yolk and Lotus Seed Paste made with all-purpose flour, mooncake syrup and lye water, baked until golden and tender. Great for beginners and experienced home cooks alike.

1 hrNewHard Baking Roast Sweet & Fragrant

Instructions

1
The purchased duck egg yolk.
2
Coat each egg yolk thoroughly with white wine (if soaked in cooking oil first and then coated with white wine before baking, the taste will be better), and bake in the refrigerator for 8 minutes.
3
Homemade red lotus seed paste filling, each wrapped with a salted duck egg yolk.
4
Add 5g of lye water to the mooncake syrup and stir evenly.
5
Add cooking oil and mix evenly.
6
Add the flour and mix well to form a dough, then let it rest for half an hour.
7
Take out one mooncake pastry, fill it with lotus seed and salted egg yolk filling, and seal the opening.
8
Press into the mold to compact.
9
The mooncake is gently knocked out.
10
Prepare each mooncake dough one by one and place them on the baking tray.
11
Preheat the oven for 5 to 10 minutes, place the baking tray in the middle-lower layer, set the top heat to 175°C and the bottom heat to 155°C, and bake for 18 to 20 minutes.
12
The mooncakes are freshly baked, with a golden color and clear patterns, a fragrant and sweet taste, and can also be served as an afternoon snack.