How to make traditional egg yolk and lotus paste mooncakes

How can the Mid-Autumn Festival be without mooncakes? Making mooncakes by yourself is more fun. So how to make traditional egg yolk and lotus paste mooncakes? Let’s learn together!

Ingredients Difficulty: Side Dishes (Intermediate) Time: 30-60 minutes Ingredients: 100g syrup, 1.5g alkaline water, 37g peanut oil, 125g low-gluten flour, 945g auxiliary pure lotus paste filling, 11 salted duck egg yolks. Step 1 of making traditional egg yolk lotus paste mooncakes.

. Prepare the required materials for use; for this recipe, I used COUSS's CM-1000 chef's machine, which stirred best to meet my requirements. In addition, I chose COUSS's latest CO-3502 variable temperature oven, and the mooncake

The mold is a 125g mooncake mold; 2. Pour the syrup and alkaline water into the bucket of a chef's machine and stir evenly; 3. Then stir at level 3 and slowly pour in the peanut oil until evenly stirred; 4. Then stir the mixture evenly.

Pour in the sifted flour and mix at level 1; 5. When the flour is evenly mixed, stop the machine; 6. Place the mixed mooncake skin in the machine bucket, then cover it with plastic wrap and let it rest for 90 minutes; 7

. Then divide the mooncake skin into embryos of 25g each, and divide the lotus paste filling into 90g pieces for later use; 8. Place the salted duck egg yolk on a baking sheet and bake in a preheated oven at 180 degrees.

Take it out after 10 minutes; 9. Then put the salted duck egg yolk into the lotus paste filling and wrap it gently; 10. Use the pressed mooncake skin to wrap the lotus paste filling, and then place the mooncake embryo on the baking sheet for later use

; 11. Then use a 125g mooncake mold to shape it, and pay attention to the force of pressing when forming; 12. Then put the formed mooncake into the preheated oven, bake at 220 degrees high and 150 degrees low;

13. When the surface of the mooncake is baked until it has some color, it can be taken out of the oven. When the temperature of the mooncake is 30~40 degrees, you can brush it with egg wash twice; 14. Put the mooncake that has been brushed with egg wash into the oven and continue baking.

The mooncakes are ready to be taken out of the oven until they are golden brown and have a drum-shaped waist; 15. Take out the baked mooncakes and let them cool before enjoying.