Cantonese style lotus seed mooncake

Overview

Mooncakes originally originated in the Tang Dynasty. It is said that during the reign of Emperor Gaozu of the Tang Dynasty, General Li Jing defeated the Turks by relying on the hidden message of mooncakes. He returned in triumph on August 15th. Since then, eating mooncakes has become an annual custom. However, the description of appreciating the moon and eating mooncakes during the Mid-Autumn Festival originated from the "West Lake Tour Zhihui" of the Ming Dynasty. August 15th is called the Mid-Autumn Festival. Folks send mooncakes to each other to symbolize reunion. There are four main categories of traditional mooncakes based on origin, sales volume and characteristics, including Cantonese-style mooncakes, Beijing-style mooncakes, Soviet-style mooncakes and Chaozhou-style mooncakes. Common mooncake fillings include lotus paste, bean paste, ham... In recent years, there have been more and more mooncake varieties, but I still prefer traditional mooncakes and the traditional taste.

Tags

• baking
• mid-autumn festival
• all-purpose flour
• invert syrup
• jianshui
• peanut oil
• salted egg yolk
• white lotus seed

Ingredients

Steps

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

   

2. 2 Sift the flour and mix into the solution.

   

3. 3 Mix it into a dough. The freshly mixed dough is very sticky. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour before use

   

4. 4 Cut the salted egg yolk into four quarters.

   

5. 5 Place the egg yolks in the oven and bake at 120°C for 10 minutes.

   

6. 6 Prepare the white lotus paste.

   

7. 7 Divide the lotus paste into small balls of about 25g.

   

8. 8 Take out the mooncake skin, divide the mooncake skin into 25g portions, and roll into balls.

   

9. 9 Take a mooncake skin and flatten it into a round shape.

   

10. 10 Add lotus paste filling.

    

11. 11 Add egg yolk.

    

12. 12 , carefully wrap the pie crust around the filling slowly with your hands, and close the mouth.

    

13. 13 Lightly apply a layer of corn oil on the mooncake base, put it into the mold, and press out the shape of the mooncake evenly.

    

14. 14 Carefully transfer the pressed mooncakes to a baking sheet lined with tin foil.

    

15. 15 Preheat the oven to 190°C and bake for 20 minutes, until the surface is golden brown (when baking, the surface will be slightly colored and can be covered with a layer of tin foil).