Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

1. Prepare the materials and weigh the required amount

2. Put the syrup, oil, salt and alkaline water together, stir and mix well

3. Pour the low powder through a sieve into the mixed liquid in Figure 2⃣️, mix evenly, and form a dough.

4. Cover with plastic wrap and leave at room temperature for about 1 hour.

5. Prepare the filling: 75 grams of lotus seed paste, 1 egg yolk (about 10 grams). Weigh the lotus seed paste, wrap the salted egg yolk in the lotus seed paste, round it and set aside.

6. After the dough wakes up, weigh 40 grams each.

7. Dip a little dry powder on your hand, round the mooncake crust and squash it, place it on the left hand, then put the filling on the mooncake crust, push slowly with your right thumb, until the filling is evenly wrapped.

8. This is the case after packing.

9. After wrapping, wrap a thin layer of dry powder on the surface of the dough.

10. Sprinkle some dry powder on the mold, then put the moon cake into the mold

11. die.

12. Squeeze all 12.

13. The oven is preheated, the upper layer is 200, and the lower layer is 220. Bake for about 8 minutes, the surface of the mooncake is somewhat dry, then take out the egg yolk liquid, and use a soft brush to apply a thin layer.

14. Put it back in the oven and continue to bake for about 5 minutes until the surface is golden brown. (The time is adjusted according to your own oven).