Lotus Paste and Bean Paste and Egg Yolk Mooncakes

Lotus paste/bean paste and egg yolk filling:	Lotus seeds 500g
Clear water Appropriate amount	Oil Appropriate amount
sugar Appropriate amount	Salted egg yolk 5
Bean Paste Appropriate amount	Crust:
flour 100g	Invert syrup 75g
Oil 25g	Milk powder 5g
Jianshui 1g

How to make lotus paste and bean paste egg yolk mooncakes

Step 1

Soak dried lotus seeds in water for 2 hours

Step 2

Peel out all the cores of the lotus seeds. If you don't peel them, the lotus paste will be bitter.

Step 3

Peeling the lotus core is a test of patience, and it took 2 hours.

Step 4

After peeling all the lotus seeds, wash them thoroughly.

Step 5

Put the soaked lotus seeds and water into the pressure cooker in a ratio of 1:1 and press for 40 minutes. Press and pour into gauze, use a rolling pin to crush it, then put it into a pot and stir-fry.

Step 6

Add appropriate amount of sugar and oil and fry lotus paste until soft and waxy.

Step 7

Prepare the lotus paste/bean paste filling and remove the yolk from the salted egg.

Step 8

Take an appropriate amount of lotus paste/bean paste, flatten it and put salted egg yolk in the middle. My mooncake mold is 50 grams. In order to ensure the size of the mooncake, I divide the salted egg yolk into two and put half of the egg yolk in each cake filling.

Step 9

Then take an appropriate amount of lotus paste/bean paste filling, flatten it, cover the salted egg yolk, and wrap the egg yolk quietly in the lotus paste/bean paste filling.

Step 10

According to this method, wrap all the egg yolks into the lotus paste/bean paste filling to make a filling of 24 grams each.

Step 11

Place the invert syrup, water, oil, and milk powder in a kneading basin and mix evenly.

Step 12

Add sifted flour

Step 13

Mix the ingredients into a dough and let it rest for 1-2 hours

Step 14

The proofed pie crust is divided into dumplings according to 16G each. Usually the ratio of pie crust to filling is 2:8 or 3:7, or 4:6.

Step 15

Take a piece of pie crust and flatten it, then add lotus paste and egg yolk filling.

Step 16

Place the dough in the tiger's mouth of your left hand and use the thenar part of your thumb to push the dough. While pushing, turn the dough so that it slowly wraps around the filling and seals.

Step 17

Sprinkle some dry flour into the mooncake mold, shake it around to make the flour adhere to the mold, and then pour out the excess flour.

Step 18

Place the mooncake embryo into the mold, press the handle of the mold with your palm, wait for 10 to 15 seconds and then let go. Lift the mold and slowly push the mooncake out.

Step 19

Use different flower slices to distinguish the different fillings

Step 20

Make all the mooncakes in sequence

Step 21

I think the square shape is very beautiful on a full plate.

Step 22

Have another plate

Step 23

Preheat the oven for 5 minutes and sprinkle water on the surface of the mooncake embryos. Raise the heat to 140 degrees, lower the heat to 160 degrees, bake for 5 minutes to set, brush with egg wash, and bake for another 20 minutes.

Step 24

Homemade Mid-Autumn Mooncakes are out of the oven

Step 25

One more dish ^_^

Step 26

Freshly baked mooncakes are relatively hard. After cooling, place them in a sealed food bag and wait 3-4 days for the oil to return before eating.

Step 27

It tastes even better after the oil is returned!

Step 28

Start enjoying the food Recipe for cooking lotus paste and bean paste egg yolk mooncakes