Cantonese Mooncake with Egg Yolk and Lotus Seed Paste

Name: Cantonese Mooncake with Egg Yolk and Lotus Seed Paste
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 250g Flour; 190g Invert syrup; 70g Peanut oil; 370g Lotus seed paste; Some Salted egg yolk

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

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Speaking of Cantonese-style mooncakes, it is estimated that the most popular among the people is the classic egg yolk and lotus seed paste mooncakes. No matter how other Internet celebrity mooncakes are refurbished and catch people’s attention, it is only a short-lived one, and few can sit firmly in the top spot and take the lead. Years old, it seems that if you break your wrist with this old brand, the seniority of the younger generations is still more than a little bit shallow, haha~~
By the way, a little bit technically, if the egg yolk is taken fresh, it is best to dry it a bit, and it must be wrapped in raw egg yolk to make it easy to run off!

Ingredients

Cantonese Mooncake with Egg Yolk and Lotus Seed Paste

1. Find a large clean bowl and add 190g of invert syrup

Cantonese Mooncake with Egg Yolk and Lotus Seed Paste recipe

2. Add 70g peanut oil to 3g soap and stir vigorously until fully integrated

3. Sift in 250g low-gluten flour, knead it into a dough and let it stand for 1 hour

4. According to the ratio of 3 to 7 between the skin and the filling, weigh out the salted egg yolk and lotus seed paste of an appropriate weight, and wrap the salted egg yolk in the lotus seed paste.