Cantonese-style egg yolk and lotus paste mooncakes

Cantonese-style egg yolk and lotus paste mooncakes

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!

Difficulty

Easy

Time

30m

Serving

2

by The moment of staring

5.0 (1)

Ingredients

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How to make it (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;
Cantonese-style egg yolk and lotus paste mooncakes recipe
2. Sift into moon cake powder;
Cantonese-style egg yolk and lotus paste mooncakes recipe
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;
Cantonese-style egg yolk and lotus paste mooncakes recipe
4. Peel the egg yolk while the dough is loose;
Cantonese-style egg yolk and lotus paste mooncakes recipe
5. Spray some white wine on the surface and bake in a 200 degree oven for 3 minutes, not too long;
Cantonese-style egg yolk and lotus paste mooncakes recipe
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;
Cantonese-style egg yolk and lotus paste mooncakes recipe
7. Each egg yolk is 14 to 16 grams, and the egg yolk is put into the lotus seed paste;
Cantonese-style egg yolk and lotus paste mooncakes recipe
8. Gently push up to completely cover the egg yolk with the lotus seed paste;
Cantonese-style egg yolk and lotus paste mooncakes recipe
9. Divide the crust into 18.9g each, and round them separately;
Cantonese-style egg yolk and lotus paste mooncakes recipe
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;
Cantonese-style egg yolk and lotus paste mooncakes recipe
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;
Cantonese-style egg yolk and lotus paste mooncakes recipe
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.
Cantonese-style egg yolk and lotus paste mooncakes recipe
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!


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