Cantonese style lotus paste and egg yolk mooncake

Pour the syrup, syrup and corn oil into a clean large bowl and stir with a spatula until completely combined

Sift in flour

Use a spatula to stir evenly until there is no dry powder left. Cover with plastic wrap and leave at room temperature for one hour.

Prepare the lotus paste filling, divide into 50g portions and roll into balls. Set aside duck egg yolk.

Take a portion of lotus paste and flatten it into a piece of egg yolk

Use the tiger's mouth to slowly close it up and wrap the egg yolk

Knead it tightly and roll it into a round shape again

Divide the rested dough into 20g portions, roll into balls and set aside

Take a piece of dough and flatten it with your left hand

Add a lotus paste egg yolk and wrap it with dough

Slowly push the thumb of the right hand upward to make the dough evenly wrap the filling.

Pinch and shape into a ball

Pat a little dry flour on your hands, roll the wrapped dough in a circle, and coat with a thin layer of flour

Put the dough into the mooncake mold

Invert it into the baking pan, press the mold, and then gently push out the patterned mooncake

Preheat the oven and spray a little water on the surface of the mooncakes to prevent them from drying out during baking

Place the baking sheet into the middle rack of the oven, raise the heat to 175 degrees, and bake at 150 degrees for 10 minutes

Add a small spoonful of water to the egg yolk and mix well

Take out the baked mooncakes and gently brush a thin layer of egg yolk liquid on the surface of the mooncakes with a brush. Do not brush around

Place in the middle rack of the oven and continue baking for 7 or 8 minutes, until the surface of the mooncakes is the color you like

Take out the baked mooncakes and let them cool before sealing them

Wait for the mooncakes to return to oil and become soft before eating.

Finished product

Finished product

Well packaged and given to relatives and friends, it’s so beautiful

Overview