How to make red lotus paste mooncake

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, making those who make these delicacies feel a long-lost pleasure. Today, I will introduce to you the method of making red lotus paste mooncakes, so that you can once again experience and enjoy the joy after success!

1. When kneading the dough, first pour all the invert sugar syrup, oil, and soap water into a small bowl, stir thoroughly and evenly until they are completely blended into a thick paste. The lye water is mixed by yourself in the ratio of 1:3 between alkali flour and water.

2.1 Soak the lotus seeds in water for about 3 hours and boil them in water until soft.

3.2 Add flour and milk powder 3. Do not over-stir, just knead into dough and leave for more than an hour.

4.12 Take out the cooked lotus seeds and pour them into a food processor. If the food processor cannot stir, add a little water for cooking the lotus seeds. Use the ultra-fine grinding function to stir twice. If the food processor does not have this function, you can use the stirring function to stir 3 times. Stir several times to make the filling fine and smooth.

5.21 Pour the stirred lotus seed paste into the pot, fry it until it is slightly dry, then add brown sugar. It is best to use a non-stick pan so that it is not easy to burn.

6. Stir-fry over low heat until brown sugar dissolves, continue to stir-fry until lotus paste thickens and forms clumping shapes, then add olive oil. It is best to weigh the olive oil in advance and add it in 2-3 times. Wait until it is fully absorbed before adding the next dose

7. After the oil is absorbed, add cake flour. Cake flour is the flour ground from fried glutinous rice. If you don’t have it, you can use fried glutinous rice flour instead.

8. Stir thoroughly until evenly mixed. At this point the filling is ready, and it is delicate and oily. Let cool and set aside.

9. Divide the lotus seed paste into 60 grams and the dough into 18 grams. Originally, 16 grams would be enough, but the lotus seed paste is relatively difficult to wrap, so I used 18 grams. Flatten the dough, put in the lotus seed paste, and slowly push it up to wrap 17. Just keep pushing and slowly close the top until it is completely wrapped.

10. Sprinkle cake flour in the mold, mold it into shape, put the prepared mooncake dough into the baking tray, and spray water before putting it into the oven.

11. Preheat the oven to 170 degrees for 3 minutes and put it in the oven. Bake for 5 minutes and brush the surface with egg wash.

12. Then continue baking for 12-15 minutes. After the mooncakes are baked, let them cool and fry. This recipe helps with oil removal very quickly. I made it the night before and it was already oil-removed the next morning.

The red lotus seed paste mooncakes that I introduce today are delicious and you can’t miss it. Try making them now and let your mouth enjoy the feast.