Cantonese-style Egg Yolk and Lotus Paste Mooncakes
1.
Pour the inverted syrup, liquid soap, and peanut oil into the basin in order, and mix thoroughly to emulsify;
2.
Sift into moon cake powder;
3.
Knead into a ball, cover with plastic wrap and relax for more than 1 hour, and it won’t be affected if the time is longer;
4.
Peel the egg yolk while the dough is loose;
5.
Spray some white wine on the surface and bake in a 200 degree oven for 3 minutes, not too long;
6.
Use a 63g mold, the ratio of the crust to the filling is 3:7, divide the lotus seed paste into 38g each, and round them separately;
7.
Each egg yolk is 14 to 16 grams, and the egg yolk is put into the lotus seed paste;
8.
Gently push up to completely cover the egg yolk with the lotus seed paste;
9.
Divide the crust into 18.9g each, and round them separately;
10.
Take a pie crust dough, flatten it with your fingers, put a filling, use your fingers and palm to gently push the pie crust up until the crust completely covers the filling;
11.
The wrapped cake crust is evenly patted with a little flour to prevent sticking, and then put into the moon cake mold to make a shape;
12.
Preheat the oven at 200°, bake the middle layer for 5 minutes and take it out. After it cools a little, brush the egg mixture evenly on the protruding parts of the pattern, and then continue to bake at 180° for about 15 minutes, the whole process is about 20 minutes.
Tips:
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!
