Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. Stir the flour, invert syrup, oil and soap evenly

2. The mooncake dough is just as soft as the earlobe. Let the dough cover with plastic wrap for 20 minutes

3. Divide into 30 g each of uniform small doses

4. Let’s prepare the mooncake filling, lotus seed paste and salted egg yolk (the egg yolk is the cooked salted duck egg from the supermarket this time, just peel the egg yolk out, no need to deal with it, it's very fragrant)

5. Because I bought cooked salted duck eggs, the yolk can be used directly

6. The lotus seed paste is divided into about 60 grams of uniform small doses, and a salted egg yolk (about 10 grams) is wrapped into a round shape

7. The lotus paste and egg yolk filling of the moon cake is ready

8. Ready to pack

9. Take a pie crust, press it into a large round slice with your hand, and wrap it with a lotus paste and egg yolk filling

10. Slowly push up with a tiger’s mouth until the pie crust completely covers the lotus paste and egg yolk filling

11. Round

12. Put in the mold

13. Press the mold upside down on the baking tray, pick up the mold slowly, and a raw mooncake is completed.

14. Finish all in order, leave a little gap between the dough, spray a little mist of water, and put it in the preheated 180 degree oven, the middle layer

15. After baking for 5 minutes, set the shape slightly and brush with liquid egg yolk (one egg yolk with water 1:1)

16. Put it in the oven again, 180 degrees, bake for 20 minutes, and then color it

17. You can eat it now, and it will taste better after 1-3 days after returning to the oil.

18. The fragrance of lotus seeds and the mellow fragrance of salted egg yolk, don’t taste too good😀

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