Simple Cantonese style lotus paste and egg yolk mooncake
Overview
Today I will teach you how to make this mooncake. It is very simple and suitable for novices. I strongly recommend an easy-to-baking Cantonese mooncake pre-mixed powder. With it, there is no need to add liquid when making Cantonese mooncakes. The finished product is golden in color, has clear patterns, and the cake body is not easy to crack. The oil will return the next day, and the taste is also very good. With it, the success rate of making mooncakes will be greatly improved! This good product will appear in my step-by-step diagram. It is really good news for novices and a favorite for veterans...
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Ingredients
Steps
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Use a hand mixer to mix the invert syrup and peanut oil thoroughly until they become slightly white.
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Add the mooncake pre-mixed powder in two batches.
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Wrap the kneaded dough in plastic wrap and rest for about an hour, allowing the flour to slowly absorb the syrup.
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Place the salted egg yolks on a baking sheet, spray a layer of white wine or brush with a brush to remove the fishy smell, bake in a preheated oven at 200 degrees for five minutes, let cool and set aside.
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After the dough has rested, divide it into small portions as needed. Generally, 15 grams is a portion and then rolled into a round shape. Newbies can divide it into 20 grams. The lotus paste filling and salted duck egg are weighed together for a total of 35 grams. The salted egg yolk is wrapped in the lotus paste, and the outermost layer is wrapped with mooncake skin.
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After wrapping the mooncake skin, you can shape the mooncake. Sprinkle some dry powder into the mold, then turn it upside down to pour out the excess dry powder. It is best to apply a thin layer of dry powder on the surface of the dough, then put the mooncake into the mold and press out the pattern. I forgot to take pictures of the mooncakes after they are molded. There will be pictures of the finished products later, so everyone knows how to do it! If you don’t understand, message me privately.
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Before putting the mooncake into the oven, you need to spray an appropriate amount of water on the surface of the mooncake to prevent the surface from cracking during baking. This step is very important. Bake it in a preheated 200 degree oven for five minutes, then take it out and brush it with a layer of egg wash, put it in the oven and bake it for another 15 minutes.
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Finished product
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Finished product
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Good packaging effect
