Egg Yolk Lotus Paste Mooncake

Overview

Mooncakes are a must-have gift for Cantonese people during the Mid-Autumn Festival. As far back as I can remember, we have been giving mooncakes to relatives. I give you mooncakes, and you give me grapefruit and taro. This continues. My son’s grandma told me the story of Sister Chang’e, saying that she and her lover could only meet on the bridge when the moon was full on the Mid-Autumn Festival. Grandma also pointed to the mooncakes and asked if she saw the black shadow? It is sister Chang'e who is waiting for her lover. At that time, I still naively believed that I was really rude to Sister Chang'e, haha! This year I also have to start sending mooncakes. There are a few in my family who can’t eat too sweet ones, so I choose to make them myself to relieve my itchy hands, and everyone loves the handmade products I send. To be honest, making mooncakes by myself is a bit tiring, because frying the fillings is not an easy task, and my hands are sore after frying. I admire my friend who made 4,000 of them to sell.

Tags

• baking
• mid-autumn festival
• egg
• flour
• invert syrup
• jianshui
• milk powder
• oil
• salted egg yolk
• lotus paste

Ingredients

Steps

1. 1 Prepare the materials first, add the mandarin seeds to the inverted syrup and stir evenly;

   

2. 2 Stir evenly to completely mix the sour water and syrup;

   

3. 3 Add 50g corn oil to the mixed syrup;

   

4. 4 Stir evenly with a spatula to completely mix the syrup and corn oil;

   

5. 5 Sift and add flour (flour is mixed with milk powder in advance), stir with a spatula to mix;

   

6. 6 Knead into a smooth dough, cover with plastic wrap and refrigerate for more than 1 hour;

   

7. 7 Take about 13g of salted egg yolk each, weigh about 27g of lotus paste filling for each portion, flatten it and put the salted egg yolk on top;

   

8. 8 Press it tightly with your hands so that the bean paste completely covers the salted egg yolk;

   

9. 9 Take out the refrigerated dough and weigh each portion 10g;

   

10. 10 Take a piece of dough and flatten it;

    

11. 11 Put on the lotus paste stuffing wrapped with salted egg yolk;

    

12. 12 Slowly push the dough up, the ratio of skin to filling is 2:8;

    

13. 13 Press the mouth tightly into a round shape;

    

14. 14 Pat a little flour on the surface of the ball;

    

15. 15 Put the ball dough into the mooncake mold;

    

16. 16 Press out the mooncake pattern (if you use more flour, use a brush to brush off the flour on the surface);

    

17. 17 Place the patterned mooncakes on an oven lined with oil paper, preheat the oven to 180 degrees and bake for 5 minutes;

    

18. 18 Finally, take out the mooncakes that have been baked for 5 minutes, lightly brush with a layer of egg wash, and bake for another 15 minutes (you can adjust the temperature according to your oven).