How to make white lotus paste and egg yolk mooncake

There is a wide variety of delicious food in modern snack bars. There is one kind of food that is particularly popular among office workers, and that is the white lotus seed paste and egg yolk mooncake. If time permits, you can also make your own white lotus seed paste and egg yolk mooncake with fresh chicken, rice, mushrooms, beef, pork and other ingredients according to your personal taste. It is more suitable for friends who need to lose weight.

1. First prepare the crust. Put the invert sugar syrup and soap water into a clean, water-free bowl. Use a manual egg beater to mix them evenly. Pour in peanut oil and custard powder (a harmless food additive that can be used to color the mooncakes, and is not necessary). Continue to mix evenly.

2. Next, sift in the flour and stir with your hands or a spatula until there is no dry flour or particles.

3. Put the dough in a fresh-keeping bag and let it relax at room temperature for 2 hours.

4. Then start preparing the filling. First, thaw the duck egg yolks at room temperature and place them on the baking tray. Brush them with high-proof liquor or soak them in rum to remove the fishy smell.

5. Preheat the oven to 180 degrees and bake for 5 minutes. Set the baked egg yolks aside to cool.

6. Start dividing the white lotus paste filling to make 100 grams of mooncakes, according to the ratio of skin to filling of 3:7. The white lotus paste filling and duck egg yolk together account for 70 grams. The egg yolks I bought are 12 grams each, so the white lotus paste is divided into 58 grams each, for a total of 9 pieces. Cover with plastic wrap to prevent moisture evaporation.

7. Take a lotus paste dough, press it into a cake and add duck egg yolk.

8. Press the skin with your thumb and thumb and rotate it upwards until it closes.

9. Make nine smooth egg yolk and lotus seed paste dough balls in turn and cover them with plastic wrap.

10. Brush a thin layer of oil inside the 100-gram mooncake mold, then press out patterns on the mooncake dough and place it on a baking tray lined with tin foil.

11. Bake in a preheated oven at 200 degrees for 5 minutes to set.

12. After 5 minutes, take out the baking tray and use a soft brush to brush a thin layer of egg liquid on the surface of the mooncake.

13. Put it in the oven again and bake at 180 degrees for 20 minutes until the mooncakes are colored.

14. Put the mooncakes on a plate and show it to everyone. Leave them on the plate to cool completely.

15. Then put it in a sealed container and let it absorb the oil for two to three days. It is best to eat it!

If you want to eat nutritiously and healthily, cooking by yourself is undoubtedly the best choice. The preparation of white lotus seed paste and egg yolk mooncakes is easy, which provides us with more choices.