[Cantonese-style egg yolk and lotus paste mooncakes]---My favorite mooncake during the Mid-Autumn Festival

Overview

The biggest reason why I like egg yolk and lotus paste mooncakes is the salted egg yolk and then the lotus paste, which I think is the most perfect combination. I still remember that when I bought mooncakes in the past, even though I always chose a brand, the yolks were still pitifully small. Even if I bought double yolks, the total would be almost just one egg yolk. As for the mooncakes I make, I put a complete egg yolk in each one. In the 80 grams of filling, the egg yolk accounts for nearly 20%, so it tastes delicious! Moreover, the homemade mooncakes are made from real ingredients without any additives or preservatives, making them safe for the family to eat. Packed in a gift box, it is also a great gift for relatives and friends.

Tags

• baking
• cake flour
• egg yolk water
• invert syrup
• jianshui
• peanut oil
• red lotus paste
• salted egg yolk

Ingredients

Steps

1. 1 Pour inverted syrup, peanut oil, and water into a bowl.

   

2. 2 Mix well with a hand mixer.

   

3. 3 Sift the flour into the syrup.

   

4. 4 Gently stir with a spatula to form a dough.

   

5. 5 The freshly mixed dough is very sticky. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour before using.

   

6. 6 Soak the salted egg yolk in cooking oil for one to two hours to remove the fishy smell. (It is best to use kitchen paper to absorb the oil on the surface of soaked egg yolks before making)

   

7. 7 Divide the prepared lotus paste filling and mooncake skin into required portions. Generally speaking, the ratio of skin to filling is 2:8. If you are just starting to learn and are not good at making moon cakes, you can also choose 3:7, which is slightly easier to make. (Take 2:8 as an example. If the mold is 50 grams, divide the skin into 10 grams each and the filling 40 grams each. If the mold is 100 grams, divide the skin into 20 grams each and the filling 80 grams each. In addition, because it contains egg yolk, I average the egg yolk to 15 grams per portion, so the lotus paste filling is 65 grams)

   

8. 8 Take a portion of lotus paste filling and wrap it with a salted egg yolk.

   

9. 9 Tie it up, roll it into a round shape, wrap the egg yolk in the center, and wrap the others in turn.

   

10. 10 Take a piece of pie crust and flatten it in the center of your hand.

    

11. 11 Place a portion of the egg yolk filling on the crust and press the crust tightly.

    

12. 12 Cooperate with each other with your left and right hands, use the tiger's mouth of your left hand to slowly push the mooncake skin, and use your fingers to continuously turn the skin and filling so that the skin is slowly and evenly wrapped around the filling.

    

13. 13 After wrapping, carefully close the mouth.

    

14. 14 Sprinkle some flour into the mooncake mold, press the mouth of the mold with your palm, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, and put the mooncake embryo into the mold.

    

15. 15 Place the mooncakes on a baking sheet lined with greaseproof paper, and then spray a layer of mist on the surface of the mooncake embryo.

    

16. 16 Place in the preheated oven at 190 degrees, middle layer, upper and lower heat, bake for 5 minutes and take out.

    

17. 17 Brush the surface with a thin layer of egg yolk water.

    

18. 18 Put it back in the oven and bake for about 15 minutes, until the surface is golden brown.