How to make egg yolk and lotus seed paste mooncake

Eating is the most basic need for a person to survive, and you can't live in your parents' arms forever. Now that you have grown up, it's time for you to learn how to cook by yourself. Today, I will teach you how to make egg yolk and lotus seed paste mooncakes.

1. Soak the lotus seeds in advance and remove the lotus seed core.

2. Add water to the pressure cooker until it is level with the lotus seeds. After 15 minutes, drain the air and remove the water.

3. Puree the lotus seeds and put them into the pot. Stir-fry over medium-low heat for a while, then add sugar and continue to stir-fry evenly.

4. Add peanut oil in three batches, frying each time until it is fully absorbed. After adding three times, continue to stir-fry until the lotus paste is no longer sticky to the pan.

5. Soak the salted egg yolks in peanut oil for half an hour, then take them out and drain the oil.

6. After mixing the invert sugar syrup, soap water and peanut oil, sift in the low flour, mix and knead into a dough. Cover with plastic wrap and let it rest for one hour.

7. Divide the pastry dough into 15 portions and roll them into balls. Divide the lotus seed paste filling into 15 portions and roll them into balls. spare.

8. Take a piece of lotus paste and wrap it in egg yolk ball and set aside. Wrap the 15 eggs with egg yolk one by one.

9. Take a piece of dough ball, roll it open and wrap it with lotus seed paste and egg yolk filling. Wrap it into a ball and dip it in some low-gluten flour.

10. Use a mold to press it into mooncake dough.

11. Place baking paper on the baking tray and cover the mooncake dough on the baking paper.

12. Preheat the oven to 200 degrees for 10 minutes. After baking for 5 minutes in the middle layer, take it out and brush it with a layer of egg liquid

13. Continue baking for another 15 minutes.

The egg yolk and white lotus seed paste mooncake that I introduce today is delicious and you can’t miss it. Try making it now and satisfy your taste buds.