Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

1. Soak the salted egg yolk in corn oil overnight, remove it and place it on a baking tray lined with greased paper, spray it with high white wine, and bake it in a preheated oven at 150 degrees for about 6 minutes.

2. Put the soap and syrup together in a basin

3. Stir well until it emulsifies and the color turns white

4. Add a little flour

5. Stir thoroughly

6. Leave a small part of the remaining flour, pour the rest on the chopping board, and spread it out into a circle

7. The mixed slurry is poured in the middle of the circle

8. Wear disposable gloves and use your hands with a scraper to make a dough. Determine whether to add the reserved flour or not according to the state of the dough. The surface of the reconciled dough is matte, and there are no obvious cracks on the surface. If there is not enough flour, you can continue to add it. Put the plastic wrap and let stand at room temperature for 2 hours, not more than 4 hours

9. Weigh the egg yolk and lotus seed paste together, weighing 60 grams

10. Wrap the lotus seed paste with egg yolk, wrap it to 2/3, pay attention to laying the egg yolk horizontally

11. Divide the awake crust into 25 grams and sprinkle with dry powder

12. Press into a round cake with the palm of your hand

13. Put in the filling, opening upwards

14. Slowly gather it into a round ball, and apply a layer of dry powder, remembering the direction of closing

15. Place it on the baking tray with the mouth down, and press out the pattern with a moon cake mold, leaving a certain distance between the cake and the cake

16. Preheat the oven at 210°C and 190°C for more than 20 minutes, put the baking tray in the middle, and bake for 5-8 minutes

17. Take it out with a little color on the surface and let it dry until it’s not hot

18. An egg yolk with 10 grams of milk, a little salt

19. Stir smoothly, soak the egg liquid with a wool brush, scrape off the excess egg liquid on the side of the bowl, and brush gently and evenly on the surface of the mooncake 2-3 times

20. Put it into the oven again, heat 170 degrees and lower heat 160 degrees and bake for 10-15 minutes, and the coloring is satisfactory.

21. After letting cool, put it in a box and keep it tightly sealed. The crust that has just been baked is hard. Leave it at room temperature for 2-3 days until the crust returns to the oil and becomes soft and ready to eat.

Tips:

1. This formula can be used to make 20 moon cakes of about 85 grams, using a moon cake mold of 85 grams. After wrapping, there is no problem if the number of grams is more or less.
2. The filling ratio of Cantonese-style mooncake crust is 2:8 or both are 3:7. To avoid waste, I divided the crust and lotus seed paste into 20 portions.
3. Due to the different water absorption of flour, a little flour should be reserved for adjusting the state of the dough
4. Cantonese-style mooncakes cannot be put in the refrigerator before the oil is returned, and they can be used after the oil is returned