Cantonese-style Egg Yolk and Lotus Paste Mooncakes
1.
Ingredients for making pie crust, take a large bowl and put in invert syrup
2.
Add 1 teaspoon of soapy water and mix well with a manual whisk
3.
Add vegetable oil in small amounts and mix well each time
4.
Add it a second time until it is completely dissolved
5.
Mix custard powder and flour evenly, sieve into the syrup with a mesh sieve
6.
First mix the flour with a rubber spatula
7.
Then knead the dough into a smooth dough with your hands, cover it with plastic wrap, and let it rest for 1 hour
8.
Put the salted egg yolk in the dish, spray a little white wine, put it in the oven at 160 degrees and bake for 20 minutes until cooked, let cool and set aside
9.
Divide the lotus paste filling into 40g portions, knead into a ball shape, squeeze it with your hands, and place a salted egg yolk in the center
10.
Push the lotus seedling up with your hands
11.
Gradually close the mouth upwards until it finally becomes a round ball. Divide the loose crust into 40g portions and knead it into a spherical shape by hand.
12.
Press the crust into a pie with your hands
13.
Put the lotus paste filling with egg yolk
14.
Slowly push the crust up with your hands
15.
Until the crust is closed into a round ball
16.
Brush the mold with a thin layer of flour to prevent sticking. If you use a square mold, shape the cake into a square and put it into the mold. If you use a round mold, just put it in
17.
Spread greased paper on the baking tray, press the mold on the baking tray
18.
Then press out the moon cake to shape
19.
Preheat the oven at 200 degrees, top and bottom, place the middle layer on the baking tray, and bake for 10 minutes until the mooncake is shaped
20.
Then take out and brush a thin layer of egg yolk liquid on the top and bake at 200°C for about 12-15 minutes. The baked mooncakes are placed at room temperature overnight. Wait for the oil to return before serving. (The skin of the freshly baked mooncake is too hard and too crisp)
