Cantonese egg yolk and chestnut paste mooncake

Overview

Cantonese-style mooncake is a traditional folk food during the Mid-Autumn Festival in southern my country. It is a relatively classic type. It is characterized by thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, and easy to carry. Among the various fillings, I prefer mooncakes with egg yolks, especially the salted duck eggs that I pickle myself. The egg yolks are salty and oily, and the lotus paste that I fry myself has a pleasant sweetness. In addition to being an indispensable snack for eating moon cakes during the Mid-Autumn Festival, it can also be used as a snack when you are greedy

Tags

• baking
• afternoon tea
• all-purpose flour
• egg yolk water
• invert syrup
• jianshui
• osmanthus and chestnut paste filling
• salad oil
• salted egg yolk

Ingredients

Steps

1. 1 Pour the invert syrup, peanut oil, and water into a bowl, and mix evenly with a manual egg beater.

   

2. 2 Sift in flour.

   

3. 3 Use a spatula to gently mix evenly, knead into a smooth dough, wrap it in plastic wrap, and place it in the refrigerator for more than 1 hour before use.

   

4. 4 Soak the salted egg yolk in cooking oil for one to two hours to remove the fishy smell.

   

5. 5 Divide the prepared lotus paste filling into 25g portions. Generally speaking, the ratio of skin to filling is 2:8 or 3:7. (The mold I used is 50 grams, so I divided the skin into 12 grams each, and the filling 38 grams each. The lotus paste filling is filled with egg yolks, and the egg yolks are about 13 grams each, so the lotus paste filling is 25 grams).

   

6. 6 Take a portion of lotus paste filling, wrap it with a salted egg yolk, wrap the egg yolk in the center and roll it into a round shape.

   

7. 7 Divide the mooncake skin into 12g portions.

   

8. 8 Take a portion of the mooncake skin and flatten it, put the egg yolk and lotus paste filling on it, use your left and right hands to slowly push the mooncake skin, and use your fingers to keep turning the skin and filling so that the skin is slowly and evenly wrapped around the filling.

   

9. 9 Close the mouth carefully.

   

10. 10 Sprinkle some flour into the mooncake mold, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, put the mooncake embryo into the mold, press the mooncake onto the lined baking sheet, and spray a layer of mist on the surface of the mooncake embryo.

    

11. 11 Spray a layer of mist on the surface of the mooncake embryo, put it into the preheated oven at 180 degrees, middle layer, upper and lower heat, bake for 5 minutes and take it out.

    

12. 12 Brush the surface with a thin layer of egg yolk water, put it back in the oven, and bake for about 15 minutes, until the surface is golden brown.

    

13. 13 The skin of the freshly baked mooncakes is very hard. After the mooncakes cool down, seal them and store them. After waiting for 2-3 days, the skins will gradually become soft and oily. This process is called "oil return". After the oil returns, the mooncakes will taste better when eaten.

    

14. 14 Mooncakes made by yourself are also great to put in boxes and give as gifts to friends.