Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Name: Cantonese-style Lotus Paste and Egg Yolk Mooncakes
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Flour; 150g Invert sugar; 2g Jianshui; 50g Peanut oil; 250g Lotus paste stuffing; 15 Salted egg yolk

by Sheep kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

This is my first time making mooncakes this year. I made a few with kidney bean fillings, practiced my hands, and then started making this lotus seed paste and egg yolk. The materials are too expensive to be wasted, so it is better to do a few exercises first!
The lotus paste filling I bought was from Shunnan's white lotus paste, which tasted pretty good, and it was not too sweet and greasy. The egg yolk was also purchased online, and it was steamed in a steamer for 5 minutes before using it. So making this moon cake is very simple and hassle-free. When the lotus seed paste is wrapped in the egg yolk, be sure to roll it a few times, otherwise there will be air in it, which will cause the lotus seed paste and the egg yolk to separate. I felt very careful when I made it, but the cut surface of the finished product was still a little separated.
The mooncake with kidney bean stuffing was baked at 190 degrees for the first time, and it was cooked in a short time and several times, and the appearance was well maintained. This time I thought to myself, raise the temperature and bake it at 200 degrees for the first 5 minutes. The result is not good. Most of the mooncakes are out of shape, some are shrunk, some are thicker underneath, and the pattern is not obvious. This time I brushed the egg liquid twice. It is estimated that the egg white has been added a little too much. The moon cakes have not been colored, so I brushed the egg liquid twice.
The mooncakes return to oil very quickly. After more than a day, it looks like the finished product picture. It looks much better than when it was just baked. It is recommended that you adjust the oven temperature and baking time according to the actual situation when baking. Sum up your own methods and experience, and then you will be familiar with the road.

Ingredients

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. Put the inverted syrup, peanut oil, and liquid soap together in a large bowl. Stir well

Cantonese-style Lotus Paste and Egg Yolk Mooncakes recipe

2. Sift in the flour

3. Cut and mix evenly with a rubber spatula

4. Put it into a fresh-keeping bag, seal it, and let it stand for one hour before use

5. Prepare lotus paste filling and salted egg yolk

6. Put the salted egg yolk in a steamer and steam for 5 minutes. (This is what the seller ordered) Take it out and let cool

7. My moon cake mold is 50 grams, wrapped in a ratio of 3:7. The skin is 15 grams and the stuffing is 35 grams. Divide the crust into 15 grams each and round

8. Take a salted egg yolk, weigh it, and put on the lotus paste filling. The total weight is 35 grams.

9. Flatten the lotus paste filling and put in the salted egg yolk

10. Close slowly

11. Pinch the seal tightly and roll it a few times to avoid air inside. Pinch the seal tightly and roll it a few times to avoid air inside

12. Wrap all the lotus seed paste and egg yolk fillings. (There are not enough lotus paste fillings, so I wrapped the remaining salted egg yolks with kidney bean fillings)

13. Take a piece of dough, flatten it, and wrap it with lotus seed paste and egg yolk filling

14. Turn it over (the crust is up and the stuffing is down), and slowly push the pie crust down with your hands. When it's more than half of the time, turn it over and slowly gather it up with the tiger’s mouth

15. Seal the joint tightly and roll it a few times in your hand to make the crust more evenly distributed. Sprinkle some flour in your hand and roll it to prevent sticking

16. Sprinkle a layer of flour on the mooncake mold, shake it evenly, and knock out the excess flour. Put in the moon cake

17. Press the shape in the baking pan. Preheat the oven to 200 degrees. (It turns out that my oven is better to use 190 degrees)

18. Put it into the middle of the oven and heat up and down to 200 degrees. Bake for 5 minutes, take out and let cool

19. Then gently brush a layer of egg wash. (One egg yolk plus one scoop of egg white) Preheat the oven again. 190 degrees, up and down heat, bake for 5 minutes

20. Bake at 190 degrees for another 8 minutes. Take it out and let it cool, seal it, and it will look better after returning to the oil.

Tips:
The baking temperature and time must be adjusted according to the temperament of your own oven, and cannot be mechanically applied.
When the lotus seed paste wraps the egg yolk, roll it a few times to expel the air inside, so as to prevent the egg yolk from separating from the lotus seed paste.