Cantonese style lotus paste and egg yolk mooncake

Overview

How to cook Cantonese style lotus paste and egg yolk mooncake at home

Tags

• baking
• egg yolk
• flour
• invert syrup
• jianshui
• lemon
• milk powder
• peanut oil
• sugar
• lotus seeds

Ingredients

Steps

1. 1 Soak the lotus seeds, wash them, and steam them in a pressure cooker for half an hour until they are soft and rotten

   

2. 2 Beat the stewed lotus seeds into a puree, add 600g sugar and 270g peanut oil and stir-fry continuously to form a lotus paste filling

   

3. 3 Pour 75*5g of inversion syrup into a bowl, add water and peanut oil and stir evenly. Add flour and milk powder and stir evenly. Knead into a dough and let it rest for 1-2 hours

   

4. 4 Prepare salted duck egg yolk

   

5. 5 20g of egg yolk, 50g of lotus paste and 30g of cake crust are wrapped in sequence

   

6. 6 Use mooncake molds to press and shape

   

7. 7 Spray some water on the mooncakes and bake in a preheated oven at 200 degrees for 5 minutes

   

8. 8 Bake for five minutes and then brush the surface with egg yolk water

   

9. 9 Bake for another 15 minutes and it’s ready to go

   

10. 10 The baked mooncakes can be tasted after the oil has returned for two or three days