Traditional egg yolk lotus paste mooncake (50g/piece)

Overview

This Mid-Autumn Festival, I learned how to make mooncakes from the mentors in the food world. I gained a lot. I feel a sense of accomplishment when I eat the mooncakes I made. I decided to make mooncakes by myself every Mid-Autumn Festival in the future!

Tags

• baking
• traditional food
• mid-autumn festival
• mooncakes
• cake flour
• corn oil
• egg yolk
• jianshui
• syrup
• lotus paste

Ingredients

Steps

1. 1 Pour the oil, syrup and water into a larger container and stir evenly

   

2. 2 Sift in the low flour (sieve to avoid particles in the flour and make it easier to mix)

   

3. 3 Mix well (mooncake skin)

   

4. 4 Wrap in plastic wrap and refrigerate for an hour

   

5. 5 While the mooncake skins are refrigerated, let’s process the egg yolks. First, roll the egg yolks in white wine

   

6. 6 Put the egg yolks into the oven and bake at 150 degrees for 6 minutes (bake until just about to become oily)

   

7. 7 The baked egg yolk smells delicious

   

8. 8 The egg yolks I choose are all about 10 grams (I cherish my electronic scale very much and am afraid of being contaminated by oil, so I wrap it with a layer of plastic wrap)

   

9. 9 Take an appropriate amount of lotus paste, the total grams of lotus paste and egg yolk is about 30 grams

   

10. 10 Lotus paste pressed into skin

    

11. 11 Put the egg yolk in the lotus paste and roll it into a ball. Pay attention that no matter how you wrap it, there must be no air inside. The lotus paste filling should be evenly and snugly wrapped on the egg yolk

    

12. 12 Take 20 grams of dough from the refrigerated cake crust (20 grams of mooncake crust on the left + 30 grams of filling on the right)

    

13. 13 The crust and fillings are all well combined

    

14. 14 Press the pie crust into a piece and wrap the filling in it. It should also be even and docile, and no air can get in

    

15. 15 After wrapping the skin and stuffing, roll it in cornstarch (flour is also acceptable) and remove excess cornstarch

    

16. 16 Carefully insert into the mold

    

17. 17 Place the pressed mooncakes on a baking sheet lined with greaseproof paper (you can preheat the oven at this time)

    

18. 18 Before putting it into the oven, put it 30cm away from the mooncakes and spray an appropriate amount of mist (be sure not to spray too much, only if it seems to be there but not there)

    

19. 19 Put in the oven, heat up and down to 170 degrees, 6 minutes

    

20. 20 When the surface is slightly colored, take it out and let it cool for a while

    

21. 21 Take an egg yolk, add a small spoonful of water, mix well

    

22. 22 When the mooncakes are not hot to the touch, use a brush to brush a thin layer of egg wash on the surface and sides of the mooncakes. When it dries, brush it thinly again (the egg wash on the brush should be removed from the edge of the bowl before brushing. Do not brush it too thickly)

    

23. 23 Put it into the oven again at 170 degrees and bake for about 10 minutes. Take it out. The freshly baked mooncakes don’t look pretty. They have to wait for two days to cool and then return to the oil before they become beautiful and delicious

    

24. 24 Enjoy the delicious mooncakes with a cup of scented tea

    

25. 25 You can also make your own bean paste by replacing the lotus paste in the recipe with the amount of bean paste

    

26. 26 Egg yolk and bean paste mooncakes