Cantonese-style Lotus Paste and Egg Yolk Mooncakes
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
The lotus seed paste egg yolk seems to be a classic that can't be bypassed. Although the taste is greasy and there is no new idea, it is still necessary to order one every year. As if not doing it, this mooncake festival is almost meaningless.
I wanted to bypass this seemingly insurmountable classic and come to a moon cake festival without lotus seed paste and egg yolk. However, it was still a ghost, and changed the course temporarily, or came to a lotus seed egg yolk. Will it be the last lotus seed egg yolk? I won't know until next year. . . .
All the time, I am accustomed to skin fillings. This is the inertia gained from the windows of Pajun's house at the beginning. Because, it is said that Cantonese-style mooncakes pay attention to thin skin and big stuffing, which is called craftsmanship. I think I must abide by the criterion of truth, and I am immersed in my own craftsmanship. Later, on this basis, he pursued a nine-to-one transparent leather and succeeded in the first battle. No more peaks. But gradually, doubts arose.
All the time, there have been feedbacks that the skin is too thin and there is nothing to eat. I am puzzled. Thin-crusted mooncakes are good mooncakes. The most important thing is to eat stuffing. However, after the transparent skin, I began to feel that the filling was wrapped in a thin layer of cicada-wing skin, which was really meaningless, except that it showed good craftsmanship, and it was not much different from eating the filling directly. This year, I no longer pursued the thinner the better, but took the middle and filled the skin. The biggest advantage is that it is quick and time-saving to pack. In fact, the four-six-open skin does not look thick. Presumably five to five points, it should be pretty good too. . . . "
I wanted to bypass this seemingly insurmountable classic and come to a moon cake festival without lotus seed paste and egg yolk. However, it was still a ghost, and changed the course temporarily, or came to a lotus seed egg yolk. Will it be the last lotus seed egg yolk? I won't know until next year. . . .
All the time, I am accustomed to skin fillings. This is the inertia gained from the windows of Pajun's house at the beginning. Because, it is said that Cantonese-style mooncakes pay attention to thin skin and big stuffing, which is called craftsmanship. I think I must abide by the criterion of truth, and I am immersed in my own craftsmanship. Later, on this basis, he pursued a nine-to-one transparent leather and succeeded in the first battle. No more peaks. But gradually, doubts arose.
All the time, there have been feedbacks that the skin is too thin and there is nothing to eat. I am puzzled. Thin-crusted mooncakes are good mooncakes. The most important thing is to eat stuffing. However, after the transparent skin, I began to feel that the filling was wrapped in a thin layer of cicada-wing skin, which was really meaningless, except that it showed good craftsmanship, and it was not much different from eating the filling directly. This year, I no longer pursued the thinner the better, but took the middle and filled the skin. The biggest advantage is that it is quick and time-saving to pack. In fact, the four-six-open skin does not look thick. Presumably five to five points, it should be pretty good too. . . . "
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