28 pictures detailing my favorite mooncake in this life - Cantonese style lotus paste and egg yolk mooncake

Overview

Speaking of Cantonese-style egg yolk and lotus paste mooncakes, it is no exaggeration to say that they are my favorite mooncakes in my life. This dates back to my childhood. At that time, I really didn’t like eating mooncakes, especially the ones with green and red threads inside. Now I think about it, and I still feel scared. Haha, I really didn’t like it. Then one year during the Mid-Autumn Festival, I went to my grandma’s house and was given egg yolk mooncakes as a gift to my grandpa. I had never seen mooncakes with egg yolks inside. At that time, there were many cousins. So everyone got a small quarter of a piece. Oh, the Maiga ones are so delicious. From then on, I fell in love with these mooncakes. I only tasted mooncakes with other mooncakes at home. I only loved lotus paste and egg yolk mooncakes. Later, I started baking without hesitation. I started making them myself during the Mid-Autumn Festival. I bought the lotus paste filling at that time. I couldn't wrap it in the perfect ratio of 2:83:7. The bag was very thick, but I ate it with gusto. This year, I decided to make beautiful mooncakes. I fried the lotus seed filling myself and wrapped it into a 3:7 thin-skinned large stuffing. I originally thought that it would be difficult for my clumsy hands to wrap it out, but it turned out to be very easy to wrap it out. And the more I wrap it, the easier it is. It seems that I have made progress in the past two years of training in the kitchen~~hehe

Tags

• baking
• mid-autumn festival
• cake flour
• corn oil
• egg yolk
• invert syrup
• jianshui
• salt

Ingredients

Steps

1. 1 Raw salted egg yolk.

   

2. 2 Roll raw salted egg yolk in strong white wine.

   

3. 3 Bake it in the oven at 160 degrees for about 5 minutes. Don't bake it or make it oily. Bake it for 7 minutes until done (operate according to your own oven conditions).

   

4. 4 Soak the baked egg yolks in salad oil and put in the refrigerator overnight.

   

5. 5 Pour salad oil into the container.

   

6. 6 Add syrup, add in sour water and mix well.

   

7. 7 Add half of the sifted flour.

   

8. 8 Add salt.

   

9. 9 Mix well.

   

10. 10 Pour in the remaining powder

    

11. 11 Mix well and mix well. (Be sure to mix the sugar, oil and flour thoroughly)

    

12. 12 Wrap in cling film and place in the refrigerator to rest overnight.

    

13. 13 Take the egg yolk and lotus paste, with a total weight of 35 grams, and wrap the egg yolk with the lotus paste filling.

    

14. 14 Take 15 grams of cake crust and the mooncake filling wrapped in egg yolk.

    

15. 15 Make the cake skin into a dumpling wrapper and wrap it with mooncake fillings.

    

16. 16 Carefully push up the crust.

    

17. 17 Push it up little by little.

    

18. 18 The mouth is rounded.

    

19. 19 Pour flour into the mooncake mold and tap out excess flour until there is a floating surface.

    

20. 20 Roll a little flour on the wrapped mooncake, and make it into a slightly oval shape to make it easier to fit into the mold and less likely to damage the edges of the mooncake.

    

21. 21 Place the mooncake base on the baking sheet,

    

22. 22 Use mooncake molds to press into mooncakes.

    

23. 23 Press all the mooncakes.

    

24. 24 Spray water on the mooncake base.

    

25. 25 Bake in the oven for 15 minutes, take out and brush with egg wash.

    

26. 26 Bake in the oven for about 8 minutes until browned.

    

27. 27 Let cool and bag, wait for 2-3 days before the oil returns and you can eat it.