How to make Suzhou style egg yolk lotus mooncake

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make Su-style egg yolk lotus mooncakes, which will definitely improve your cooking skills! Let’s get started together with the editor below!

1. Mix 185g of flour, 90g of water and 55g of oil into dough, cover with plastic wrap and leave for 20 minutes.

2. Mix 175g of low-gluten flour and 75g of oil into dough and let it sit for 20 minutes.

3. Divide the water-oil dough into small portions, cover with plastic wrap and let it rest for 20 minutes. Divide the butter dough into small portions and cover with plastic wrap.

4. Wrap the water-oil dough with the butter dough and close it up.

5. Flatten the wrapped dough and start rolling from the middle

6. Roll the rolled skin from top to bottom and then roll the middle surface from top to bottom.

7. Cover the rolled skin with plastic wrap for 5 minutes

8. Wrap the egg yolk in the lotus root

9. Roll the puff pastry into a piece and wrap the lotus root egg yolk

10. Beat the eggs and spread them on the mooncakes. Put them in the oven and bake at 200 degrees for 45 minutes. Take out the mooncakes and spread them with eggs every 15 minutes. Put sesame seeds on the mooncakes for the last time.

After reading the editor’s introduction, I think many friends will be interested in Suzhou-style egg yolk lotus mooncakes. Are you tempted and want to make it yourself?