Lotus Paste and Meat Floss Mooncake
Ingredients
- All-purpose flour 230g
- Peanut oil 68g
- 槧水 5 grams
- Invert syrup 160g
- Pork floss 175g
- Lotus paste 500g
Steps
1. Mix invert syrup, soy water and peanut oil evenly. Be sure to mix thoroughly
2. Sift the medium flour into a basin
3. Use a scraper to mix it by stirring. Mix until the dry powder is no longer visible and then knead it into a ball with your hands. Remember not to over mix
4. Mix evenly and put it into a fresh-keeping bag and let it rest for more than 2 hours
5. When the dough is resting, we will make the moon cake fillings. Mix the meat floss and lotus paste thoroughly and evenly. You can wear disposable gloves with your hands to grasp them
6. After mixing, divide each dose into 45 grams. Then cover with plastic wrap and set aside
7. After the dough has rested, divide it into 15 portions
8. Take a piece of dough and flatten it, and place the lotus paste and meat floss on the dough
9. After wrapping it, roll the dough into a slightly round shape, roll it on the flour, and then pat off the excess flour (this is to prevent sticking)
10. (Preheat the oven to 185 degrees at this time) Then use a 75g mooncake mold to press it into a beautiful pattern
11. After everything is done, put the mooncakes into the middle rack of the oven and bake at 185 degrees for 7 minutes. Remember to spray a little water on the surface of the mooncakes before putting them in the oven
12. After seven minutes, take out the baking sheet and brush a layer of egg yolk liquid on the surface of the mooncake! At this time, remember to reheat the oven to a temperature of 176 degrees. After brushing, continue to put it in the oven at 176 degrees for about 10 minutes.
13. The baked mooncakes are still hard when they are freshly baked, and the color is not very pretty. You have to wait for another month.When the cake is cool, seal it and wait two or three days for the oil to return before you can eat it.
14. Finished product
15. Delicious
16. Much more fragrant than the ones outside
Tips
- Generally, after the mooncakes are made, it is better to wait for 3 days before eating them. When baking, be sure not to brush too much egg liquid on the surface of the mooncakes. Brushing too much will make the pattern less obvious. And when baked, The color will also be ugly. The egg yolk liquid I brush is a mixture of one egg yolk and a small spoonful of egg white. Be sure to use a brush when brushing, and be sure to skim off the excess egg on the side of the bowl after the brush is dipped in the egg liquid. The liquid is here to brush the moon cakes
- This recipe can make 15 75g mooncakes (skin-to-filling ratio 4:6) 30g skin and 45g filling