Cantonese-style Egg Yolk Lotus Seed Paste Mooncake 🥮 Contains 50g~125g Pie Crust Filling Ratio 🥮

Cantonese-style Egg Yolk Lotus Seed Paste Mooncake 🥮 Contains 50g~125g Pie Crust Filling Ratio 🥮

1. Put invert syrup + peanut oil + liquid soap into the container

2. Stir evenly with a manual whisk

3. Be sure to stir until the oil and sugar are evenly mixed, and you can hardly see the oil, otherwise the dough will crack and become hard when making mooncakes.

4. Put in all-purpose flour and use a silicone spatula to mix into a dough. If you make a large amount, you can knead it with your hands directly after mixing.

5. Wrap it in cling film after it is formed, and wake up the skin for 2 hours at room temperature

6. When the skin is awake, we can bake the egg yolk (Ignore the picture more than 7 eggs 😂 because I don’t remember to take a picture, just use the previous picture), if it is a salted egg with shell, be sure to wash the egg white and spray some white wine on the surface to remove the fish , 150 degrees for 8 to 10 minutes, you don’t need to preheat the oven, just put it in and bake

7. Egg yolk and lotus paste (or other fillings), a total of 35 grams, wrap the egg yolk in the lotus paste and round, cover with plastic wrap to avoid drying the surface of the lotus paste

PS: If you make a bigger one, please see the preface for other ratios, where there are detailed instructions

8. After the crust dough wakes up, divide it into 15 grams each

9. Press the pie crust in the palm of your hand to form a dough crust and add the filling

10. Use the tiger’s mouth and thumb to slowly push up

11. Probably that's it, each round is done well

12. Roll in cornstarch, don’t roll too much

13. Gently rub it in the palm of your hand to rub evenly. This step is to prevent the moon cake from sticking to the mold and facilitate demoulding.

14. Use a moon cake mold to press out the cake shape

15. Preheat the oven at 200 degrees. Before baking the mooncakes, use a watering can to spray water on the mooncakes to avoid cracking of the mooncakes when the temperature is too high. Preheat and bake the middle layer of the oven for 7 minutes. Take it out and brush the egg liquid. Brush a little bit. , Brush too much, the moon cake pattern is not clear, after brushing 210 degrees, bake it until the surface of the moon cake is colored.

🌺Egg liquid mixing: one egg yolk + a quarter of egg white + 10 grams of water 🌺 This amount can be used to brush one or two hundred moon cakes. Use a brush instead of a silicone brush. The silicone brush will brush unevenly

16. After being out of the oven, move it to the grill to cool down. After it is completely cooled, it can be sealed and stored. It can be eaten when the oil is returned. The oil return time is generally 1 to 2 days. I usually make the oil after the next day. The mooncakes can be stored for 5~7 days in sealed storage at room temperature

PS: The crust of the mooncake is hard after being baked and cooled. After the oil is completely returned, the crust of the mooncake is soft and soft.

17. This is the next morning, the oil has returned

18. Shiny

19. Cut one and see, half an egg yolk, 50 grams and half an egg yolk is really enough

20. This one is made before, 50g whole egg yolk, there is basically no lotus paste, so I usually make half egg yolk for 50g

21. This is 50 grams of red bean paste, half egg yolk, also made before

22. These are all made before, 125g

23. 125 g cut

24. 125 grams

25. It can be sealed and stored after it is completely cooled

Tips:

The temperature must be enough when you start to bake it, mooncakes will easily bleed if the temperature is not enough