Traditional Cantonese style lotus paste and egg yolk mooncakes

Overview

As of last night, I have made more than 200 mooncakes for the Mid-Autumn Festival this year, including Soviet style, Cantonese style, and snow-skinned ones. The most popular ones are Soviet style. Haha, I discovered that I love making Soviet style so much. I have made so many mooncakes, but I haven’t really tasted them. I joked with that person last night that I have made so many mooncakes this year that I don’t even know how they taste. The biggest feature of this year's mooncakes is that the ingredients are all made by myself, and even the fillings are slowly boiled and fried. I admire myself a bit. Judging from the feedback yesterday, everyone liked the snowskin mooncake the most this year, haha. At first, I was worried that people wouldn't like it and didn't dare to make too many. I didn't expect it to be so popular. It seems that I can try it again in the future. Ginseng baking quantity: 24 pieces Baking temperature: 180 degrees Reference time: 25 minutes

Tags

• baking
• mid-autumn festival
• cake flour
• egg yolk
• invert syrup
• jianshui
• milk powder
• peanut oil
• pork floss
• lotus paste

Ingredients

Steps

1. 1 How to process egg yolks: Put the egg yolks in a bowl, soak them in white wine for 5 to 10 minutes, put them on a baking sheet, bake them in the oven for about 5 minutes (160 degrees, preheated), put the baked egg yolks in a bowl, soak them in cooking oil for about half an hour

   

2. 2 Pour the inverted syrup into a basin, add sour water and peanut oil and stir evenly. Add cake flour and milk powder, mix evenly with a spatula, cover with plastic wrap or a pot lid and let it sit for about half an hour

   

3. 3 While the crust is resting, start preparing the filling. Add some pork floss to the lotus paste and mix well. Divide into 45g/piece (12 pieces in total) and 30g/piece (12 pieces in total).

   

4. 4 Flatten 30g/piece of lotus paste, press it lightly with a rolling pin, then add the prepared egg yolk, then put the lotus paste in your left hand, hold the bottom of the dough with your fingers, and slowly push it around with your right hand, so that the lotus paste slowly wraps the filling, with the closing part facing down. And so on to make the remaining stuffing

   

5. 5 After all the fillings are prepared, divide the pie crust evenly into 15g pieces each, for a total of 24 pieces

   

6. 6 Flatten the pie crust, press it gently with your hands, then put the prepared filling on it, then put the pie crust in your left hand, hold the bottom of the dough with your fingers, and slowly push it around with your right hand, so that the dough slowly wraps the filling

   

7. 7 Sprinkle some flour into the mooncake mold, shake it a few times, pour in the excess flour, put the wrapped mooncake dough into the mold, and use the mold to press the mooncake dough into the corresponding mooncake shape

   

8. 8 Preheat the oven to 165 degrees and 180 degrees for 10 minutes. Place the upper and middle layers and bake for 5 minutes. Then take out the oven and gently brush a layer of egg yolk water on the surface of the mooncakes with a brush. After brushing, put it back into the oven and bake for about 20 minutes.