Lotus egg yolk moon cake(lian rong dan huang yue bing )

Lotus egg yolk moon cake

Introduction:

"The lotus seed stuffing made for a long time has finally come to light. Divide the salted egg yolk into four parts. Because 50 grams of moon cake with a salted egg yolk is too big, use half of it, if not just pressed to the right position, there will be yolk indomitable state. According to the quality requirements of egg yolk moon cake, the egg yolk should be in the middle, not the top and bottom skin. Maybe it's a little smaller with a quarter. Later on, it's better to use a third. However, it's better to cut a quarter. "

Production steps:

Step 1: crust materials

Step 2: pour the lye, syrup and oil into a large bowl and stir well

Step 3: add milk powder and moon cake powder to make a soft and hard dough

Step 4: filling

Step 5: divide the egg yolk into four parts and divide the lotus seed paste into 32g / piece

Step 6: press the lotus seed paste into a small nest and put in a quarter of the egg yolk

Step 7: wrap well, close the mouth, and rub round to form the lotus seed paste and egg yolk filling

Step 8: skin 15g / piece, filling 35g / piece

Step 9: take a cake skin and press flat

Step 10: pack in the filling

Step 11: close and round

Step 12: put it into the dusting mould

Step 13: Press

Step 14: demoulding

Step 15: put into the baking tray and spray water on the surface

Step 16: put in the oven, middle layer, and bake at 200 ℃ for about 10 minutes

Step 17: after shaping, take out the brush egg liquid and bake for 10-15 minutes

Step 18: the surface is golden, and it's out of the oven

Materials required:

Special powder for moon cake: 115g

Invert syrup: 75 g

Alkali water: 3 G

Peanut oil: 25g

Milk powder: 5g

Salted egg yolk: 4

Dongrong lotus seed stuffing: 480g

Egg liquid: right amount

Note: you can put the whole egg yolk in the moon cake. The weight of the yolk should be included in the total weight of the filling.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Rong Dan Huang Yue Bing