Classic Cantonese-style mooncakes

Overview

When talking about mooncakes, I always think of Cantonese-style mooncakes. My favorite is lotus paste and egg yolk. I have been fond of it since I was a child. So this time I made lotus paste and egg yolk mooncakes. I used the mooncake mold from Xuechu. My favorite in this set is the super cute rabbit. Do you like it?

Tags

• baking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• egg yolk liquid
• invert syrup
• jianshui
• low sugar lotus paste
• peanut oil
• salted duck egg yolk

Ingredients

Steps

1. 1 Mix the syrup, peanut oil, and water with a manual egg beater until evenly mixed.

   

2. 2 Add flour and mix evenly with a spatula until dry powder is no longer visible.

   

3. 3 Wrap the dough in plastic wrap and let rest for 2 hours.

   

4. 4 Next we prepare the fillings first. Divide the lotus paste filling into 25g portions, roll into balls and set aside. The salted duck egg yolk is also ready.

   

5. 5 Press the lotus paste filling into a round cake shape, put salted duck egg yolk in the middle, and wrap it up.

   

6. 6 After all the egg yolks are wrapped, set aside.

   

7. 7 Divide the relaxed pie crust into 15g pieces, roll into balls and set aside.

   

8. 8 Take out the mooncake crust, flatten it, and put the filling in the middle of the crust. Flip over and tuck the skin in so it fits snugly against the filling.

   

9. 9 Hold the filling with the thumb of one hand, and push the crust upwards with the thumb of the other hand so that it sticks to the filling and slowly climbs up. Finally close it and round it.

   

10. 10 Wrap all the mooncakes, take out the mooncake mold and insert the flower pieces. Brush a thin layer of oil around the flower pieces and mold. Roll the mooncake dough into a cylindrical shape, put it into the mooncake mold, and press it slightly so that it doesn't fall off when transferring.

    

11. 11 Transfer the mooncake mold and dough to the baking sheet, stand the mooncake mold upright, and press with a little force.

    

12. 12 Gently lift the mooncake mold and the mooncake will be pressed into shape.

    

13. 13 All mooncakes are pressed according to this method. (You can start preheating the oven before pressing the mooncakes, setting the upper and lower heat to 220°C).

    

14. 14 Put all the printed mooncakes and the baking sheet into the preheated oven, set the upper and lower heat to 200°C, and bake on the middle layer for 5 minutes to allow the mooncake pattern to set.

    

15. 15 Take out the mooncake, brush a thin layer of egg yolk on the surface, and continue to put it in the oven, heat up and down to 180℃, middle layer, and bake for 15 minutes.

    

16. 16 Let the prepared mooncakes cool and then seal them. You can only eat them after reheating the oil the next day!

    

17. 17 A whole egg yolk tastes so good!