Cantonese style lotus paste and egg yolk mooncake

Overview

How to cook Cantonese style lotus paste and egg yolk mooncake at home

Put the inverted syrup, alkaline water, and corn oil (peanut oil is best, as it returns oil quickly) into a container and stir evenly.
Add medium flour and mix well to form a dough, then place it in a plastic bag to rest for 2 hours.
Dip the salted egg yolk in strong white wine to remove the fishy smell.
Place in baking pan.
Preheat the oven and bake at 180 degrees for 7 minutes and set aside to cool.
Weigh out the total weight of egg yolk and lotus paste to be 35 grams.
Cover the egg yolk with lotus paste.
Divide the loosened pie crust into 22 small portions of 15 grams each, and roll into balls.
Flatten the crust and add egg yolk.
Push it around and wrap it up.
Dip in a thin layer of powder to prevent sticking and place into a 50g mold. (You can also sprinkle some flour into the mold, shake it around and pour out the excess flour to prevent sticking.)
Press out the mooncake dough.
Preheat the oven and bake at 180 degrees for 5 minutes. After it is set, take it out and brush it with a thin layer of egg yolk water.
Continue baking for 15 minutes. (The mooncakes have the best color and taste after being stored for about three days and the oil has returned. This picture is a picture of a freshly baked mooncake without the oil returning.)
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures