Mooncake Season [Cantonese Style Lotus Paste and Egg Yolk Mooncake]

Overview

The annual mooncake season is here. Among the Cantonese-style mooncakes, my family’s favorite is the lotus paste and egg yolk filling, so I make it every year. This time I made it with a 75g mold

Tags

• pastries
• old man
• afternoon tea
• mid-autumn festival
• autumn recipes
• all-purpose flour
• egg yolk
• invert syrup
• jianshui
• lotus paste filling
• peanut oil
• salted egg yolk
• protein
• water

Ingredients

Steps

1. 1 Mix the inverted syrup, soy water and salad oil and stir well

   

2. 2 Pour in the flour, mix with a spatula until it becomes fluffy, and knead into a dough

   

3. 3 Wrap in plastic wrap and let sit for 2-3 hours

   

4. 4 Place the salted egg yolks on a baking sheet lined with greaseproof paper, spray with high-strength white wine, bake in the oven at 180 degrees for 8 minutes and set aside to cool

   

5. 5 Weigh out 52g of fillings (52g in total of lotus paste + salted egg yolk)

   

6. 6 Flatten the lotus paste and put the egg yolk in the middle

   

7. 7 Slowly wrap the lotus paste around the egg yolk and roll it into a round shape. The stuffing is ready for use

   

8. 8 Divide the crust into 23 grams. (The filling is 52 grams, and the weight of each cake is 75g)

   

9. 9 Wear disposable gloves on both hands, take a piece of pie crust dough and flatten it on your palms (or cover the pie crust with a layer of plastic wrap and use a rolling pin to roll the pie crust into a thin pancake shape to wrap the filling, so that the thickness of the pie crust is more uniform); place the filling in the middle of the dough, slowly push the pie crust up with your hands until it wraps the filling, and carefully close the mouth

   

10. 10 Sprinkle hand powder evenly into the mold, turn it a few times to pour out the excess powder, and then put the mooncake base

    

11. 11 After pressing hard, press out the mooncake pattern, gently lift the mooncake mold, and that’s it

    

12. 12 When all are done, place them on a baking sheet

    

13. 13 Preheat the oven to 200 degrees. While the oven is preheating, spray some water on the surface of the mooncakes

    

14. 14 Place in the oven and bake for about 5 minutes

    

15. 15 At this time, make a facial cleanser. Mix one egg yolk, one-quarter of the egg white, and 15 grams of water

    

16. 16 After the pattern on the surface of the mooncake is finalized, take it out and apply facial serum on the surface

    

17. 17 Continue to the oven and bake for about 15 minutes until the crust is evenly colored

    

18. 18 The crust of freshly baked mooncakes will be very dry and hard. After the mooncakes cool down, store them in a sealed container at room temperature. Wait for 2-3 days and the crust will gradually become soft and oily. You can eat them after the oil has returned