Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Name: Cantonese-style Lotus Paste and Egg Yolk Mooncakes
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 125g Invert syrup; 50g Peanut oil; 180g Moon cake powder; 4g Jianshui; 15 Salted egg yolk; 300g Lotus seed paste; 1 piece yolk; 10g Egg white; 10g water

by Orange Hemp-Eva

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The Mid-Autumn Festival is a traditional festival, a day for family reunion, and a day for family members to sit together and chat about home-cooked food and enjoy food.
Since ancient times, emperors have had the etiquette of offering sacrifices to the sun in spring and the moon in autumn to express the emperor's respect for the sun and the moon. The Mid-Autumn Festival is also valued because of this. After more than a hundred years of change and evolution, moon cakes have formed a set of national food culture with a traceable context. Among them, Cantonese-style moon cakes are the most common in the south. Cantonese-style mooncakes have a dark crust and are characterized by a thin crust and a lot of stuffing. Cantonese-style mooncakes are afraid that if they eat too much sweet stuffing, they will become greasy, so salted egg yolk is used to neutralize the sweetness. This is also one of the characteristics of Cantonese-style mooncakes.

Ingredients

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. Clean the fresh salted eggs and choose some egg yolks that are firmer and have better color

Cantonese-style Lotus Paste and Egg Yolk Mooncakes recipe

2. Weigh all the required materials for use

3. Add the invert syrup to the soap and stir evenly, then add peanut oil and continue to stir evenly

4. Add moon cake powder and stir evenly with a spatula to form a dough, cover with plastic wrap and put it in the refrigerator to relax for 2 hours

5. Put the salted egg yolk in the oven, spray some white wine, put it in the oven at 150 degrees and bake for 10 minutes

6. After the loose dough, knead a few times, then divide the dough into 15 grams of small doses, stuffed with salted egg yolk + 35 grams of lotus paste

7. Squeeze the lotus seed paste into the salted egg yolk, and roll it round

8. Flatten the crust dough, wrap it in the lotus paste and egg yolk filling by pushing it separately, and round it

9. Pat the flour on the mold, or pat a little dough on the wrapped moon cake. Sprinkle some flour on the countertop to prevent the pressed moon cake from sticking to the countertop.

10. Press the mooncakes into the shape and place them on the baking tray that has been covered with greased paper

11. Preheat the oven to 150 degrees, put the baking tray with mooncakes in the middle layer and bake for 5 minutes

12. Observe that the surface is white and not colored, take out the baking tray and let it cool slightly and brush with egg yolk liquid

13. Continue to put it in the middle of the oven and bake for 10 minutes. Take out the baking tray and let it cool for a while. Brush with egg yolk and put it in the middle of the oven for another 10 minutes.