Lotus Paste and Egg Yolk Mooncake

All-purpose flour 200g	Invert syrup 150g
Peanut oil 50g	Jianshui 4g
Lotus paste filling Appropriate amount	Salted egg yolk 20
Egg (brush surface) 1	Raw flour (for breading) Appropriate amount

How to make lotus paste and egg yolk mooncakes

Step 1

Mix syrup, sour water and peanut oil

Step 2

Mix well by hand until it becomes viscous.

Step 3

Sift in medium flour

Step 4

Stir them with a spatula until there is no dry powder, put it in a plastic bag and seal it to relax for 2 hours.

Step 5

The mold is 63 grams, weighing 30% skin and 70% filling. The total weight of one egg yolk + lotus paste is 44 grams

Step 6

Divide all the fillings

Step 7

Take a portion of lotus paste filling and flatten it, put the egg yolk on top and wrap it up with the tiger’s mouth

Step 8

All wrapped up

Step 9

After the pie crust is relaxed, divide it into 20 equal portions. The net weight of each portion is 19 grams.

Step 10

Take a piece of pie crust and press itflat

Step 11

Place the filling on top of the pie crust and wrap it with a tiger's mouth

Step 12

Seal the mouth tightly

Step 13

Put the mooncake base into the raw flour and roll a thin circle of flour

Step 14

Use your hands to make circles to make the powder thinner and more even.

Step 15

Put the cake base into the mold, buckle it on the gold plate, press it evenly and push it gently

Step 16

After everything is pressed, spray a little water evenly. Put it in the oven at 200 degrees for 5 minutes to set, and take it out when the crust is white. After cooling slightly, brush with egg yolk liquid (egg yolk + a little water), bake at 190 for 15 minutes and take out.

Step 17

Finished product picture

Step 18

Finished product picture

Step 19

Very delicious Lotus Paste Egg Yolk Mooncake Cooking Tips

When brushing with egg wash, be sure to apply a thin layer and don’t brush too much