Cantonese-style Lotus Paste and Egg Yolk Mooncakes
1.
Roll the raw salted egg yolk in the high liquor
2.
Bake at 160 degrees for about 5 minutes. Do not bake cracked or oily. Bake it for 7 minutes (operate according to your own oven). Soak the baked egg yolk in salad oil and put it in the refrigerator overnight.
3.
Pour salad oil into the container, add syrup, add liquid soap and mix well
4.
Add half of the sifted flour, add salt
5.
Stir well, pour in the remaining flour
6.
Stir evenly and mix well (be sure to let sugar, oil and flour mix well), wrap in plastic wrap and put it in the refrigerator to relax overnight
7.
Take the egg yolk and lotus paste filling, total weight 35 grams, wrap the egg yolk with the lotus paste filling, wrap both the egg yolk and lotus paste filling, the mooncake skin is divided into 15 grams/piece
8.
Roll the mooncake skin into a dumpling skin shape, wrap it with mooncake filling, and push the skin up carefully
9.
Push it up little by little, closing the mouth round
10.
Pour flour into the moon cake mold, and then knock out the excess flour, and the surface can be floating
11.
Roll a little flour on the wrapped moon cake, and make it into an oval shape for better moulding, and it won’t hurt the side of the moon cake easily.
12.
Place the mooncake blanks on the baking tray and press the mooncake mold into mooncakes
13.
Press all the mooncakes and spray water on the mooncake blanks
14.
Bake in the oven for 15 minutes, take it out and brush with the whole egg mixture, then bake in the oven for about 8 minutes, and then color it.
15.
Keep it cool and pack it in a bag, and you can eat it after returning to the oil in 2-3 days
