Recipes
Lotus Seed Paste and Egg Yolk Mooncake
Lotus Seed Paste and Egg Yolk Mooncake
Recipe Details
Ingredients
General Ingredients
Dough Ingredient
Stuffing Ingredients
Step by Step Instructions
Step 1
Mix lye water, inverted sugar syrup and vegetable oil.
Step 2
Add all-purpose flour.
Step 3
Mix until no lump with spatula and place into a zipper bag. Rest in room temperature for 2 hours.
Step 4
Spray some white wine on salted egg yolks. Bake on 180℃ for 5 minutes.
Step 5
Divide stuffing into 30g each. As every egg yolk doesn’t weigh the same, weigh egg yolk and lotus seed paste together to make sure each stuffing is 30g in total.
Step 6
Flatten the lotus seed paste with the centre thinner and edge thicker. Place the egg yolk in the middle.
Step 7
Wrap the egg yolk with lotus seed paste evenly.
Step 8
Divide the dough into 20g each. Cover with plastic wrap.
Step 9
Just like how the stuffing is wrapped, place the stuffing in the middle.
Step 10
Wrap the stuffing with dough evenly.
Step 11
Spread some flour over the mooncake mold. Shake to remove excess flour. Coat the mooncake dough thinly with some flour. Place into the mold.
Step 12
Press the dough into the mold horizontally. Remove from the mold.
Step 13
Spray some water over the mooncake dough.
Step 14
Place the mooncake into middle layer of a preheated oven. Bake on 200℃ for 5 minutes. Spread some egg wash over and place into the oven again. Bake 200℃ for another 10 minutes until golden brown. Cool down on room temperature and rest in zipper bag for a while. This makes mooncakes taste better.
Ingredients
General Ingredients
Dough Ingredient
Stuffing Ingredients
Step by Step Instructions
Step 1
Mix lye water, inverted sugar syrup and vegetable oil.
Step 2
Add all-purpose flour.
Step 3
Mix until no lump with spatula and place into a zipper bag. Rest in room temperature for 2 hours.
Step 4
Spray some white wine on salted egg yolks. Bake on 180℃ for 5 minutes.
Step 5
Divide stuffing into 30g each. As every egg yolk doesn’t weigh the same, weigh egg yolk and lotus seed paste together to make sure each stuffing is 30g in total.
Step 6
Flatten the lotus seed paste with the centre thinner and edge thicker. Place the egg yolk in the middle.
Step 7
Wrap the egg yolk with lotus seed paste evenly.
Step 8
Divide the dough into 20g each. Cover with plastic wrap.
Step 9
Just like how the stuffing is wrapped, place the stuffing in the middle.
Step 10
Wrap the stuffing with dough evenly.
Step 11
Spread some flour over the mooncake mold. Shake to remove excess flour. Coat the mooncake dough thinly with some flour. Place into the mold.
Step 12
Press the dough into the mold horizontally. Remove from the mold.
Step 13
Spray some water over the mooncake dough.
Step 14
Place the mooncake into middle layer of a preheated oven. Bake on 200℃ for 5 minutes. Spread some egg wash over and place into the oven again. Bake 200℃ for another 10 minutes until golden brown. Cool down on room temperature and rest in zipper bag for a while. This makes mooncakes taste better.