Traditional Mid-Autumn Festival treat - egg yolk and lotus paste mooncakes

Overview

The Mid-Autumn Festival is approaching, and there is already a festive atmosphere around Little Bee. The Mid-Autumn Festival culture has as much influence on our people as the Spring Festival. It means reunion, happiness, sweetness, unity and harmony, and represents all our ordinary and beautiful wishes. As a foodie country with a history of five thousand years, food is indispensable during festivals as the carrier of our good wishes. Zongzi are eaten during the Dragon Boat Festival, glutinous rice balls are eaten during the Lantern Festival, and mooncakes are indispensable during the Mid-Autumn Festival. As a native of Guangdong, Little Bee always thinks of the Mid-Autumn Festival in his hometown, and his taste buds have taken the lead in recalling the rich and sweet flavor of lotus paste, paired with the salty and oily salted duck eggs. The sweet and salty taste blending in the mouth is unforgettable. This is one of Little Bee’s favorite hometown flavors - Cantonese-style mooncakes. There are so many delicacies in Guangdong, and Cantonese-style mooncakes have become one of the mainstreams, all because they are both internal and external. The surface of the cake is golden and shiny, with a clear and three-dimensional beautiful pattern. The inside is made of high-quality materials, the skin is thin, the filling is rich, and the taste is moist and soft. It can be paired with tea and wine. The taste is fragrant and you will never get tired of eating it. On the eve of the festival, Little Bee shares the wonderful taste of hometown in our memories with everyone!

Tags

• baking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• egg yolk
• invert syrup
• jianshui
• milk powder
• peanut oil
• lotus paste

Ingredients

Steps

1. 1 Add soy water to the inverted syrup, stir and mix evenly, then add peanut oil, stir and mix evenly.

   

2. 2 Pour in flour and milk powder.

   

3. 3 Knead the dough, wrap it in plastic wrap and let it rest for 1 hour.

   

4. 4 Divide filling. Since the egg yolk needs to be wrapped, according to the ratio of skin filling to 3:7, the filling part is 35g, so egg yolk + lotus paste = 35g.

   

5. 5 Wrap the egg yolk with lotus paste, then cover the divided filling with plastic wrap and set aside.

   

6. 6 After the dough has rested, divide it into 15g portions, then cover the divided fillings with plastic wrap and set aside.

   

7. 7 Wearing disposable gloves, take a piece of pie crust dough and flatten it in the palm of your hand.

   

8. 8 Place the filling in the middle of the dough.

   

9. 9 Use both hands to slowly push up the pie crust to wrap the lotus paste until the lotus paste is completely covered. Pay attention and try to make the crust evenly thick so that the filling is not exposed.

   

10. 10 After wrapping, it becomes a round ball.

    

11. 11 Sprinkle some flour on the mooncake mold and tap out the excess flour.

    

12. 12 Place the round dough ball on the baking sheet and press the mooncake mold directly onto the dough to press out the mooncake pattern.

    

13. 13 Lift the mooncake mold and the mooncake base is ready.

    

14. 14 Prepare all the mooncake embryos.

    

15. 15 Spray some water on the surface of the mooncake.

    

16. 16 Put the mooncakes into the middle and lower rack of the oven.

    

17. 17 Bake in an oven preheated to 200 degrees for about 5 minutes.

    

18. 18 After the mooncake pattern is finalized, take it out and brush the surface with egg yolk water (only brush the surface, not the sides).

    

19. 19 Then put it in the oven at 160 degrees and bake for 15 minutes, until it forms a drum shape around the edges and the crust is evenly colored.

    

20. 20 Take out, let cool, seal and store until the mooncakes return to oil and then eat.

    

21. 21 If you like the recipes I made, please pay more attention to daogrs_china~

    

22. 22 [Little Bee has something to say] Salted duck eggs: a Chinese specialty dish that is deeply loved by Chinese people. The egg yolk is the best because of its “red color and rich oil”. It is rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. required by the human body. It is easily absorbed by the human body, has a moderate salty taste, and is suitable for all ages.