Lotus Paste and Egg Yolk Mooncake

Overview

The Mid-Autumn Festival is coming soon, and I saw many netizens making mooncakes, so I gave it a try too! This year I learned to make Cantonese-style mooncakes for the first time, and today I made lotus paste and egg yolk mooncakes!

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• autumn recipes
• cake flour
• cooking wine
• custard powder
• egg
• high powder
• invert syrup
• jianshui
• peanut oil
• salted egg yolk
• lotus paste

Ingredients

Steps

1. 1 Take a basin and add invert syrup

   

2. 2 Add a small amount of sour water

   

3. 3 Add peanut oil and mix thoroughly

   

4. 4 Then add the mixed flour of low flour and high flour

   

5. 5 Add a little custard powder

   

6. 6 Mix into a dough and place in a plastic bag to rest at room temperature for more than 2 hours

   

7. 7 Marinate the salted egg yolk with cooking wine to remove the smell

   

8. 8 Prepare the filling: flatten the lotus paste and wrap it with salted egg yolk

   

9. 9 Wrap the salted egg yolk separately, add lotus paste and egg yolk to 35g

   

10. 10 According to the ratio of skin to filling 3:7, take 15 grams of loosened flour, flatten it and put the wrapped lotus paste and egg yolk on it

    

11. 11 Climb up slowly with the tiger's mouth and wrap the stuffing

    

12. 12 Put the mooncake base into the mooncake mold

    

13. 13 Place the mooncakes directly on a baking sheet lined with greaseproof paper and bake in the oven at 200 degrees for 5 minutes to set. Remove and brush with a thin layer of egg wash

    

14. 14 Put it into the preheated oven again and bake at 180 degrees for 15 minutes.