When I was young, I was looking forward to the annual Mid-Autumn Festival. The family gathered together to admire the moon and ate beautiful moon cakes. At that time, there were not as many kinds of moon cakes as they are now. Most of them were red bean paste, coconut paste, and lotus paste. I still remember my favorite lotus paste. The sweetness of egg yolks and lotus seeds is paired with salty egg yolks. It is of course the first choice to make moon cakes with egg yolks and lotus paste. Washing duck eggs and peeling the yolks is a painful process, until you see the finished products in front of you, your mood suddenly becomes beautiful!
One egg yolk + one spoonful of egg white is recommended for brushing the egg whites. The method of brushing the mooncakes is very important. The brush is first dipped in the egg liquid, and then the egg liquid is scraped off the edge of the bowl like a scraper, and gently brushed on the moon cake pattern. Don’t place too much, otherwise the pattern will not be obvious after baking!