Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Name: Cantonese-style Egg Yolk and Lotus Paste Mooncakes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 350g Low-gluten flour; 83g Cooking oil; 250g Invert syrup; 1066g Lotus seed paste; 20 Salted Duck Egg; 3g Jianshui

by Xiaoyu Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

We have never bought moon cakes since we could make moon cakes by ourselves. I always make a little to celebrate the festival. There are so many dazzling moon cakes, the only one I like to eat is this egg yolk lotus paste moon cake. It’s very popular. I was very tired last night. I made 40 and got the watch in the middle of the night. It was later discovered that there were only 37. Wait a few days for the oil to return and you can pack it and give it away. I made this recipe by myself. 50 grams each. 40. But I don't know how to make it only 37 later. Just for reference.

Ingredients

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

1. Add oil and liquid water to the invert syrup and mix well

Cantonese-style Egg Yolk and Lotus Paste Mooncakes recipe

2. Sift in low-gluten flour

3. Make the dough by hand. Cover with plastic wrap and let for 1 hour

4. Buy the salted duck eggs and take out the egg yolks. Be sure to lay the duck eggs. Use cooking wine to soak for 1 hour to remove

5. Divide the dough into 40 pieces of the same size, the same goes for lotus seed paste, this is just a part of it

6. Put the soaked duck egg yolk on the baking tray

7. Preheat the oven for 5 minutes, and bake at 160° for 5 minutes

8. Take it out and cool it thoroughly and cut it in half

9. Take the egg yolk and wrap it with lotus seed paste

10. Knead the dough into thin slices and gently wrap the lotus seed paste to close the mouth

11. Do them all in turn. Roll in the flour

12. Use a 50g moon cake mold and press it into a shape. Spray some water on the surface of the mooncake

13. Preheat the oven for 5 minutes. Fire up and down 160°. Bake for 5 minutes, and the moisture on the surface is set

14. Knock an egg, according to the ratio of 2:1, the yolk and egg white are evenly adjusted

15. Gently brush the egg liquid, only the top. Do not brush the side. Then put it into the oven to 160° and heat up, then bake at 140° for 20 minutes.

16. Cool thoroughly and return to the oil

17. Pack and give away

Tips:
Each oven has a different temper. Please adjust according to your own oven. When baking mooncakes, pay attention to the fire. The fire below should not be too big, it will burn, and the moon cake mold is relatively small, so it is better to cut the egg yolk in half.