Lotus seed egg yolk mooncake

Mid-Autumn Festival mooncakes are available every year, and this year is especially cool! Of course, you have to eat a classic Cantonese lotus paste egg yolk mooncake during the Mid-Autumn Festival! The mooncakes made of Duoli Gold 3 Yi Sunflower Oil have a soft and delicate skin, mellow taste, healthy and nutritious! Let's do it quickly~

Ingredients

Saltedduckeggyolk 8

Liquor 2 g

Lotuspastefilling 180 g

Invertsyrup 111 g

Soapwater 3 g

DuoliGold3SunflowerOil 40 g

All-purposeflour 160 g

Eggyolk 1

Cooking Instructions

Put 8 salted egg yolks in a baking tray, spray white wine to remove the smell, and bake in the oven at 180Â°C for 8 minutes.
Divide the lotus paste filling into 8 equal parts, knead it round and flatten to wrap a salted egg yolk.
Pour invert sugar syrup, soap water and healthy and nutritious Duoli Gold 3 Yi sunflower oil into the bowl and stir well, then pour in all-purpose flour and mix well, and the mooncake crust is ready.
The mooncake crust is divided into 8 equal parts, kneaded and flattened and wrapped in a lotus paste egg yolk filling.
Carve out the shape of a crab with a mold, brush the egg yolk liquid, puncture the hole with a toothpick to exhaust, spray water to prevent dry cracking, and bake in the oven at 175Â°C for 15 minutes.