Lotus Seed Mooncake
| Dried lotus seeds (lotus paste filling) 300g | Fine sugar (lotus paste filling) 240g |
| Vegetable oil (lotus paste filling) 160g | Salt (lotus paste filling) 3g |
| All-purpose flour 200g | Invert syrup 150g |
| Milk powder 10g | Jianshui 2g |
| Peanut oil 50g |
Step 1
Soak dried lotus seeds in water for about 8 hours to double the size. Break open each dried lotus seed and remove the lotus core.
Step 2
Add water to the pot and cook over medium heat for about 30 minutes until tender.
Step 3
Pour the water and lotus seeds into the blender and blend until a fine and thick lotus paste is obtained. Pour the lotus paste paste into a non-stick pan, stir-fry, and heat over medium heat
Step 4
Slowly pour in the vegetable oil, frying until evenly absorbed after each addition. After all the oil is poured in, add all the salt and sugar
Step 5
Continue to stir-fry over medium heat until the lotus paste is almost dry.
Step 6
When the filling forms a whole piece, use a spatula to turn the lotus paste filling so that the whole piece moves.
Step 7
Place in a plate and cool to room temperature before use. If it is not going to be used that day, wrap it in plastic wrap and put it in the refrigerator.
Step 8
Now let’s make the crust
Step 9
Pour sour water and invert syrup into the basin, then pour in peanut oil
Step 10
Mix well and sift in the mixture of cake flour and milk powder
Step 11
Mix well and place in plastic wrap to rest at room temperature for 1-2 hours.
Step 12
I used a 50g mold, skin: filling = 15:35. So weigh the mooncake skin, divide it evenly into small doughs of 15g each and roll them into rounds. I divided the pie crust recipe into 26 pieces The filling is 35g/piece, I divided it into 26 pieces, rolled them into round balls and covered them with plastic wrap for later use.
Step 13
Some of them have salted egg yolk added. The weight of the fillings with salted egg yolk is salted egg yolk + lotus paste filling, a total of 35g. Press the mooncake skin flat and put the filling into the dough
Step 14
Collect the mooncake skin upwards, hold the mooncake between the tiger's mouth of your right hand, and use your left hand to collect the mooncake skin and press the mooncake filling. After closing the mouth tightly, knead it into a round shape.
Step 15
After the mooncake mold is ready. Sprinkle the mooncake dough with thin flour, put it into the mooncake mold, and press it directly into the baking pan.
Step 16
After all the mooncakes have been shaped, use a watering can to spray a small amount of water Place in the preheated oven and bake at 190 degrees for 5 minutes
Step 17
Prepare egg yolk water for coloring mooncakes. Egg yolk water is one egg yolk and one spoonful of egg white mixed evenly. Take out the baking sheet and apply a thin layer of egg yolk water on the mooncakes (a very small amount of egg yolk water should be brushed with a brush, do not brush back and forth)
Step 18
Place in the oven and bake at 190 degrees for 15 minutes
Step 19
Do not unmold after taking it out of the oven, just place it on the baking sheet until it cools down, then put it in an airtight box and store it at room temperature for 3 days before you can eat it. Lotus Seed Mooncake Cooking Tips
