I've been so busy making mooncakes and cakes these past few days. Today, I finally drove out the last batch. I couldn't wait to get the oil back, so lg sent a few out at night.
This year, Korean flour was used, and its water absorption was much higher than that of low flour.
Double Yellow Lotus Rongyue
By MarcelleKris
Recipe Recommendations
- syrup 190ML
- alkaline water 1/2 teaspoon
- lotus seed paste 1000 grams
- salted egg yolk of 24
- egg yolk one
- protein 1 teaspoon
- corn oil 1/4 cup
- sweetening
- baking
- several hours
- ordinary
Steps for Double Yellow Lotus Rongyue
1
Mix syrup and oil well, add alkaline water and mix well.
2
Add flour and mix well, cover with plastic wrap and wake for 2 hours. (The dough is very sticky. I mixed it with a rubber knife.)
3
Soak the salted egg yolk in oil for 10 minutes, place it in the oven at 350F/180C, and bake for 5 minutes. (It's okay if you don't roast it.)
4
The lotus paste is divided into 9 portions. (The ratio of filling to skin is 2:8. If you like thick skin, you can increase it to 3:7.)
5
The lotus paste is divided into 9 portions. (The ratio of filling to skin is 2:8. If you like thick skin, you can increase it to 3:7.)
6
Squish the lotus paste slightly and add 2 salted egg yolks.
7
Wrap the egg yolk in the middle of the lotus paste, taking care not to expose the egg yolk.
8
Hold the dough in one hand, and gently push the dough up with your thumb until it covers the lotus paste filling.
9
Roll a thin layer of flour on the wrapped mooncake skin.
10
Put it into the mooncake mold, flatten it with your palm, and gently knock the cake mold back to remove the mold. After demoulding, gently brush off the flour on the surface with a soft brush.
11
Put the mooncakes into a baking sheet, place them in a preheated oven at 400F/200C, and bake for 10 minutes. After the surface is slightly colored, take them out and let them cool for 10 minutes. At the same time, adjust the oven temperature to 350F/180C.
12
Brush with thin egg yolk liquid and bake in the oven for 15 minutes. (If you don't color much, you can turn on the low barrel for 3-5 minutes. Each oven is slightly different. Pay attention to the temperature and time.)
13
Allow the roasted mooncakes to cool, place them in a sealed container for 2-3 days, and then return the oil to serve.Double Yellow Lotus Rongyue Make Tips
1. The dough must be awake for 2 hours before it does not stick to your hands. 2. When baking in the oven for the first time, be sure to color it slightly and take it out after the crust is shaped. 3. Many recipes use spraying water before baking, but after I spray water, the pattern becomes blurred. I didn't spray water this time, and the pattern was much clearer. 4. The consistency of syrup is different from the water absorption of flour. My method is to add flour when the flour is thin, and add syrup when the flour is dry.