Preparation of 100 grams of lotus paste egg yolk mooncakes

Grams of red lotus paste or white lotus seed paste can be soaked for more than three hours. After rinsing, add enough water and boil for about 2-3 hours, and pinch the lotus paste directly into powder immediately. Strain out excess water.

2. Put it in the food processor and beat it until smooth, if it is relatively dry, you can add a little appropriate amount of water to beat it again. Put it in a food processor and beat it smooth, if it is relatively dry, you can add a little water and beat it again.

3. Crust ingredients: convert 75 grams of syrup, 2 grams of water (I used 10 grams of edible alkaline noodles and 30 grams of water to prepare and exchange, and then took 2 grams), 25 grams of peanut oil mixed and stirred.

4. Add 100 grams of all-purpose flour to the mixed syrup, form a dough, wrap it in plastic wrap and leave it for 1 hour.

5. Prepare salted egg yolks. The lotus paste is divided into 70 grams, the pie crust is divided into 30 grams, and the crust and filling of 100 grams of moon cakes are generally 2:8, or 3:7.

6. Wrap the salted egg yolk with lotus paste, then wrap it in the pie crust and wrap it into a round ball. Pat some flour on the crust and press it into a mooncake mold. Paking sheet with tin foil, remember not to use non-stick pads.

7. Remember to spray some water on the moon cakes, bake them in a 200-degree oven for 5 minutes, and then take them out and brush a layer of egg yolk water, only on the surface, and do not need to brush on both sides. Then put it in and bake it for about 20 minutes, and then it is ready to bake.

1. Add water to the invert sugar syrup, stir and mix well.

2. Add peanut oil to the mixed syrup, stir and mix well, pour in flour and milk powder.

3. Knead into a dough. Wrap the kneaded dough in plastic wrap and let it stand for 2 hours.

4. Prepare raw salted egg yolks. If your salted egg yolk is fishy, soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell.

5. After the dough is settled, divide it into small portions as needed. Divide the lotus paste into small portions. The ratio of skin to filling is 2:8.

Lotus seed egg yolk mooncake.

Lotus seed egg yolk mooncake.

6. Divide 1 part of lotus paste filling into two pieces, sandwich the egg yolk in the middle, and knead the lotus paste with egg yolk into a circle.

7. Take a pie dough, flatten it on the palm of your hand, put the lotus paste filling in the middle of the dough, slowly push the pie crust up with both hands, wrap the lotus paste, pay attention to the strength, try to make the pie crust thick and even, and do not expose the filling.

8. After wrapping, it becomes a round ball, and a little flour is patted on the round ball to facilitate demoulding. Put the ball dough into the pants mooncake mold.

9. Press the moon cake mold directly on the baking tray to press out the moon cake pattern (do not grease the baking plate, and do not pad anti-sticky things, but you can pad tin foil).

10. Lift the moon cake mold, and it's okay. Spray some water on the surface of the mooncakes, decorate the ridges and bake them in a preheated 180-degree oven. Bake for about 5 minutes, wait for the moon cake pattern to set, take it out and brush the egg yolk water on the surface (only brush the surface, not the side), and then put it in the oven, the temperature drops to 150 degrees, and the surrounding is waist drum-shaped, and the pie crust is evenly colored, and it takes about 20 minutes to bake (the time is for reference, please adjust according to the actual situation of the oven).

Method 2. Ingredient Breakdown:

Ingredients: 200 grams of flour, 8 egg yolks, 8 lotus paste;

Ingredients: Appropriate amount of sugar, appropriate amount of oil, appropriate amount of water, appropriate amount of white oil.

Production steps: 1. Water and oil skin flour;

2. Add 30 grams of white oil and powdered sugar;

3. Mix well, add water and mix into a ball;

Lotus seed egg yolk mooncake.

Lotus seed egg yolk mooncake.

4. Wrap in plastic wrap and leave for 30 minutes;

5. Ghee skin flour, add 50 grams of white oil;

6. Mix into a dough and let stand together for 30 minutes;

7. Soak the egg yolk in cooking oil for 1 hour in advance;

8. Drain the oil and divide the lotus seed paste into 8 equal parts;

9. Flatten the lotus paste and wrap in the egg yolk;

10. Wrap it and set it aside for later use;

11. The water oil skin and the ghee skin are each divided into 8 equal parts;

12. Take a piece of water and oil skin, press it flat and wrap it into the ghee skin;

13. Wrap all of them and roll them out into a long shape; Roll up and repeat 3 times;

14. Take a piece and flatten it, wrap it in the lotus paste egg yolk;

15. Wrap all of them and put them in a baking tray; 180 degrees, heat, mid-level, 10 minutes on both sides.

Gram red lotus mud or white lotus mud can be soaked for more than three hours.

How to make homemade lotus seed egg yolk mooncakes?

2.After rinsing, add enough water and boil for about 2-3 hours, and knead the lotus paste directly into powder immediately.

How to make homemade lotus minzhi rong egg yolk mooncakes?

3.Strain out excess water.

4.Place in a blender and blend until smooth. If it's dry, you can add a little water and beat again.

5.Crust ingredients: 75g of invert sugar syrup, 2g of chestnut water (I use 10g of edible alkaline flour and 30g of water to convert, and then talk about taking 2g), 25g of peanut oil mix and stir well.

6.Add 100g of all-purpose flour to the mixed syrup to make a dough, wrap it in plastic wrap and let it sit for 1 hour.

7.Prepare salted egg yolks.

8.Lotus paste is divided into 70g, and skin is divided into 30g. Generally, the ratio of skin to filling of 100g mooncake is 2:8 or 3:7.

9.Lotus contains puree wrapped in salted egg yolk.

10.Wrap in a cake bag and form a ball.

11.Pat some flour on the crust and put it in a mooncake mold to press and shape.

Crust: 100 grams of all-purpose flour, 5 grams of milk powder, 75 grams of invert sugar syrup, 1 gram of soap water, 25 grams of peanut oil.

Filling: about 750 grams of lotus paste, 9 salted egg yolks.

Surface brush: egg yolk water (1 egg yolk + 1 tablespoon egg white, mix thoroughly).