Cantonese-style Lotus Paste and Egg Yolk Mooncakes
by He Jiayuan
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Soak the lotus seeds, wash them, and steam them in the pressure cooker for half an hour until they are soft
2. The stewed lotus seeds are whipped into a puree shape, and 600g sugar and 270g peanut oil are added to stir fry into lotus seed paste.
3. Pour 75*5g of inverted syrup into a bowl, add soap and peanut oil and mix well, add flour and milk powder and mix well, knead into a dough, let stand for 1-2 hours
4. Prepare the salted duck egg yolk
5. 20g of egg yolk, 50g of lotus seed paste and 30g of pie crust are wrapped in order
6. Press molding with moon cake mold
7. Spray some water on the mooncakes and bake for 5 minutes in a preheated oven at 200 degrees
8. Bake for five minutes and then brush the surface with egg yolk water
9. Bake for another 15 minutes and it will be out
10. The baked mooncakes can be tasted after returning to the oil after two or three days
