Cantonese Salted Egg Yolk Lotus Paste Mooncake

Cantonese Salted Egg Yolk Lotus Paste Mooncake

1. Soak the lotus seeds in clean water overnight

2. Soak the soft lotus seeds to remove the lotus heart, pour into a pressure cooker, add water and simmer for 30 minutes until soft

3. Let the stewed lotus seeds cool and press them into powder with a sieve

4. Pour the lotus seed powder into the pot and stir fry, add the white sugar, heat over medium heat and continue to fry until the lotus seed powder until the sugar melts, turn to medium-low

5. Continue to stir fry over medium and low heat, add 250g of peanut oil several times during the frying process

6. During the stir-frying process, as the moisture continues to evaporate, the lotus seed mud will gradually become thicker and harder, so you can turn off the heat and let it cool for later use.

7. Pour invert syrup in a basin, add 50g of soap and peanut oil

8. Beat well with a whisk

9. Sift in low-gluten flour and mix well to wake up into oily dough for 2 hours

10. Divide the oily dough and lotus paste filling into 15g and 30g, knead into round balls and let stand for 10 minutes

11. Cut the salted egg yolk in half, take half of it and shape it into a circle with plastic wrap

12. Take a lotus paste filling, squeeze, wrap it into salted egg yolk and knead it into a ball

13. Wake up the oily dough, knead it, squash it, cover it with plastic wrap, and roll it out with a rolling pin

14. Put the lotus seed paste filling in the oily dough and knead it into a ball shape

15. Put a little low-gluten flour into the moon cake mold, then pour out the excess flour, put the ball into the mold and press

16. Put the greased paper moon cake mold in the baking tray and press directly on the baking tray to press out the moon cake pattern

17. Spray some water on the surface of the mooncake

18. Put it into the middle layer of the preheated 200 degree oven and bake for about 5 minutes.

19. Use a brush to apply a layer of egg liquid on the surface of the mooncake

20. Bake in the middle of the oven for about 15 minutes

Tips:

1. The lotus seed core must be completely removed, otherwise the filling will be a bit bitter
2. The filling must be fried dry, otherwise it will easily cause the cake crust to burst when making mooncakes
3. Before the mooncakes are put into the oven, spray a layer of water on the surface to prevent the mooncakes from drying out during baking.
4. Brush the surface with egg yolk water, only the surface, not the side
5. There are a lot of lotus paste fillings made here, which can be used to make moon cakes or other things