Before you know it, the Mid-Autumn Festival is coming soon. Of course, you have to eat traditional snacks in this traditional festival! Mooncakes are an important gift used to connect friends and family during the Mid-Autumn Festival. Mooncakes carry our emotional warmth and are full of childhood memories. As for the taste of mooncakes, I personally still like the classic Cantonese egg yolk and lotus paste mooncakes . Making mooncakes by yourself is much more reliable than buying them from outside, and they are more palatable.
Wouldn’t it be nice to make mooncakes for your family and friends during the Mid-Autumn Festival? It’s actually not difficult to make, so little fairies, hurry up and do it!
Cantonese style lotus paste and egg yolk mooncake
[Ingredients]: 160g all-purpose flour, 108g invert syrup, 40g peanut oil, 3g water , 500g lotus paste filling, 8 salted egg yolks, 1 egg, appropriate amount of white wine
[Method]: 1. Mix the syrup, peanut oil, and water together;
2. Stir evenly and stir clockwise until it flows slowly;
3. Sift in low-gluten flour ;
4. Mix with a spatula After mixing, put on disposable gloves and knead for a few times to fully integrate the materials;
5. Wrap the kneaded dough with plastic wrap and let it rise at room temperature for 2 hours;
6. Salted Egg Yellow It is recommended to buy the whole salted egg Eggs, filter the egg whites, take out the egg yolks, put the egg yolks in a bowl and pour a little white wine on it and mix well, or spray some white wine directly, then bake it in the oven at 200° for about 8 minutes, then take it out and set aside;
7. Put the lotus seeds into the oven. Divide the paste into 58g pieces and knead well, divide the risen dough into 30g pieces;
8. First take a portion of the lotus paste filling and flatten it, add an egg yolk, and slowly close the mouth;
9. Take another piece of dough and flatten it Unfold, wrap the filling, and slowly push it to the middle to close;
10. Cover the baking sheet with oil paper. After everything is wrapped, put it into the mold and press it into shape, then spray some water on the surface, and preheat the oven to 200°3 Minutes, put in the middle layer and bake at 200 degrees for 5 minutes;
11. Use an egg yolk and a little water and stir it into egg liquid. Use a brush to stick some egg liquid on it and gently brush it on the surface of the mooncake. Just brush it over gently without repeating. Brush, then place in the oven and bake for about 15 minutes.
Baked mooncakes will return to oil if left sealed at room temperature for two days, the color will be more beautiful, and the taste will be better ~
[Tips]: Do not leave the baking time and temperature unchanged, adjust them according to the temperament of your own oven;
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