How to make Taiwanese egg yolk lotus seed paste mooncake

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn from me how to make Taiwanese egg yolk lotus seed paste mooncakes.

1. Soften the unsalted butter and add powdered sugar and mix well

2. Add milk powder, invert sugar syrup, eggs, salt and flour, mix well, cover with plastic wrap and let stand for 30 minutes

5. Sprinkle some high flour on the chopping board to facilitate operation. Press the dough into a round shape (spread flour on the hands). The round edge is thinner than the middle. When wrapping the filling, push the dough up with one hand and push the filling in with the other hand to tighten the opening and roll it into a round shape.

6. Spread high-gluten flour on the mooncake mold, put the mooncake embryo into the mold, press directly on the baking tray, and push out the mooncake embryo.

7. Preheat the oven to 210 degrees; spray the mooncake embryo with water using a spray bottle (I use claws), then bake in the oven for 5 minutes. Take it out when it is colored.

8. Take out the baking tray and brush with egg liquid twice; (2 egg yolks + 1 whole egg)

The recipe of the delicious Taiwanese egg yolk and lotus seed paste mooncake that I’m introducing today is actually not difficult. As long as you try it carefully, you can definitely achieve the effect you want and enjoy delicious food!