Cantonese-style Egg Yolk and Chestnut Paste Mooncakes

Name: Cantonese-style Egg Yolk and Chestnut Paste Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 175g Invert syrup; 3g Jianshui; 65g Salad oil; Some Salted egg yolk; Some Osmanthus and Chestnut Stuffing; Some Egg yolk water

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Cantonese-style moon cakes are traditional folk food during the Mid-Autumn Festival in southern my country. They are a more classic one. They are characterized by thin and soft skin, shiny, golden color, beautiful shape, exquisite patterns, clear patterns, not easy to break, and easy to carry.
Among the respective fillings, I prefer mooncakes with egg yolks, especially the salted duck eggs that I have marinated. The yolk is salty and fragrant, and the lotus paste is fried. The sweetness is delicious, except for the Mid-Autumn Festival to enjoy the moon. Indispensable for the occasion, it can also be used as a snack when gluttonous."

Ingredients

Cantonese-style Egg Yolk and Chestnut Paste Mooncakes

1. Pour the inverted syrup, peanut oil, and soap into a bowl, and stir evenly with a manual whisk.

Cantonese-style Egg Yolk and Chestnut Paste Mooncakes recipe

2. Sift in the flour.

3. Use a spatula to gently stir evenly, knead it into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator for more than 1 hour before use.

4. The salted egg yolk is soaked in cooking oil for one to two hours to remove the fishy.

5. Divide the prepared lotus paste filling into 25g each. Generally speaking, the ratio of skin to filling is 2:8 or 3:7. (The mold I used is 50 grams, so the skin is divided into 12 grams each, and the filling is 38 grams each. The lotus paste filling contains egg yolk, which is about 13 grams each, so the lotus paste filling is 25 grams).

6. Take a lotus seed paste filling, wrap a salted egg yolk, wrap the egg yolk in the center and round it.

7. Divide the mooncake crust into 12g each.

8. Take a portion of the cake crust and squeeze it, put the egg yolk lotus paste filling, cooperate with the left and right hands, slowly push the mooncake crust with the tiger's mouth of the left hand, and use your fingers to continuously rotate the crust and filling, so that the crust is slowly and evenly wrapped on the filling.

9. Close your mouth carefully.

10. Sprinkle some flour in the moon cake mold, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, then put the moon cake embryo into the mold, and press the moon cake on the surface of the moon cake embryo in the baking pan. Spray a layer of mist.

11. Spray a layer of mist on the surface of the mooncake embryo, put it into the preheated oven, and bake it for 5 minutes and then take it out.

12. Brush a thin layer of egg yolk water on the surface, put it in the oven again, and bake for about 15 minutes until the surface is golden and ready to go out of the oven.

13. The crust of the freshly baked mooncake is very hard. Wait for the mooncake to cool and store it in a sealed container. After waiting for 2-3 days, the crust will gradually become soft and oily. This process is called "returning the oil". It tastes better when you eat the mooncake after returning to the oil. .