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I have just discovered the world of mooncakes, but the Mooncake Festival has ended in a hurry, leaving only more regrets. Charcoal roasted mooncakes were one of last year’s unfulfilled wishes, so I used them as the final finishing touch. I was torn between several expected fillings, and finally decided to use the abundant lotus paste and egg yolk as the filling. Charcoal-fired mooncakes are made by wrapping the mooncake dough and fillings in tin foil and baking them directly, which can keep the moisture and oil in the crust and fillings from being lost, and ensures a longer shelf life and a crispy texture. The classic lotus seed paste and egg yolk mooncakes, put on a novel and fashionable coat, who knows what kind of taste it will taste like?
