Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. 1. Pour syrup, soap and corn oil into a clean basin, mix well, and then pour moon cake powder.

2. 2. Use a spatula to stir until there is no dry powder.

3. 3. Knead into a smooth dough by hand, and cover with plastic wrap to relax for half an hour.

4. 4. Put the egg yolk in the bowl, add the cooking wine, soak for 15 minutes to remove the fishy smell.

5. 5. Take out the salted duck eggs that have been soaked in cooking wine, cut in half, put them in the oven, and bake the upper and lower tubes at 180 degrees for 8 minutes until they are fully cooked.

6. 6. Take 25 grams of lotus seed paste filling and wrap it with salted duck eggs, round it, and set aside for later use.

7. 7. Take another 20 grams of mooncake crust, squeeze it with your hands, put in the lotus paste filling with egg yolk, carefully push up the crust with a tiger’s mouth, arrange it, and round it.

8. 8. Put the mooncake blank into the mooncake powder and roll it once, then put it into the mold to make a beautiful pattern, and gently put it into the baking tray.

9. 9. Preheat the upper and lower tubes of the oven at 180 degrees for 10 minutes, put in the moon cakes, bake for 5 minutes, and take it out to cool slightly. Take an egg yolk and add a small spoon of water, stir evenly, and dip the egg yolk water with a brush , Gently brush a layer on the surface of the mooncake skin.

10. Brush the egg yolk liquid and continue to put it back into the oven. Bake for 10 minutes until the mooncakes are colored at the lower tube at 180 degrees and the upper tube at 150 degrees. Take out and let cool.

11. 11. Put a variety of different packaging bags on the cooled moon cakes, leave them at room temperature for 1 to 2 days to let the moon cakes return to the oil, and then eat them.

Tips:

1. If the bottom layer of the baked moon cake bulges out, the temperature is too low and the baking time is too long.
2. The temperature of each oven is different, so the time and temperature are only for grilling.
3. The weight of the above moon cake skin is 20 grams per moon cake skin, which is exactly 18.