Dan Huang Liang Yue Bing
Ingredients: Inverted syrup, Vegetable oil (peanut oil), Lye water, Salt, Cake flour · 300 min cook time · 350kcal · $23.09
Ingredients
135g Inverted syrup, 50g Vegetable oil (peanut oil), 13g Lye water, 0.5tsp Salt, 250g Cake flour, 155g Dried lotus seeds, 500g Water, 80g Vegetable oil, 2tbsp Corn starch, 2tbsp Water, 130g Sugar, 0.5tsp Salt, 24ea Salted egg yolks
Instructions
1. In a large mixing bowl, combine 135g of inverted syrup, 50g of vegetable oil (peanut, corn, or soybean oil), 13g of lye water, and 1/2 tsp of salt. Stir thoroughly until the syrup and oil are completely combined.
2. Add 250g of cake flour to the mixture. Use a rubber spatula to mix until no dry flour is visible, which should take 3 to 5 minutes. The dough should be soft, pliable, non-stick, and have good ductility.
3. Transfer the dough onto plastic film, wrap it up, and let it sit at room temperature for three hours.
4. Soak 155g of dried lotus seeds one day in advance until fully rehydrated and slightly opened.
5. Drain the soaked lotus seeds. Check each seed for green sprouts in the middle and discard them as they are extremely bitter.
6. Add about 500g of water to a pressure cooker with the lotus seeds. Seal the pot and cook on the porridge setting for 30 minutes. If using a regular pot, simmer until the seeds are very soft and creamy.
7. Once cooked, let the lotus seeds cool slightly, then blend them into a thick, creamy, and smooth puree. Add a little water if the mixture is too dry.
8. Pour the lotus seed puree into a non-stick frying pan. Cook on the lowest heat, continuously stirring to evaporate moisture until it turns into a paste.
9. Add 80g of vegetable oil to the paste in three batches, stirring until each batch is fully absorbed before adding the next.
10. Mix 2 tbsp of corn starch with 2 tbsp of water. Add this mixture to the pan in three batches, stirring continuously until well combined.
11. Add 130g of sugar and 1/2 tsp of salt to the paste. Continue mixing until the paste becomes less sticky, separates from the pan, and becomes solid and pliable like dough. This evaporation process will take about 30 minutes.
12. Transfer the lotus seed paste into a bowl, cover it, and let it cool.
13. Place 24 salted egg yolks on a baking pan. Bake them in a 300℉ (150°C) oven for 6 minutes.
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