Cantonese-style Lotus Paste and Egg Yolk Mooncakes
by Zerry's mother
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pastry ingredients
2. Pour the inverted syrup into a bowl, add soap and peanut oil and mix well
3. Sift in the flour and knead the dough by hand.
4. Let the kneaded dough sit for 1-2 hours
5. Divide 500 grams of lotus paste filling into 12 evenly, and the steamed egg yolk is divided into two (the egg yolk I bought is larger, and the smaller one can be ignored)
6. Take a lotus seed paste filling, press flat, and wrap it with egg yolk.
7. Wrap all the fillings in turn.
8. The soaked dough is evenly divided into 12 portions.
9. Take a piece of pie crust dough, flatten it, and place a filling with egg yolk.
10. Slowly push the dough with your fingers, let the dough wrap slowly on the filling, and close it.
11. All are done in turn.
12. Sprinkle some flour on the moon cake mold to prevent sticking, and put the wrapped dough into the mold.
13. Use a mold to press the dough into a mooncake shape and push it directly onto the baking tray.
14. All are done in turn. Spray some water, then put it in the preheated oven and bake at 200 degrees for 5 minutes.
15. After the pattern is finalized, take it out and brush a layer of egg yolk water (only the surface, not the side).
16. Put it in the oven and bake for about 15 minutes until the surface is golden. The crust of the newly baked mooncakes is very dry and hard. After the mooncakes have cooled down, store them in a sealed container. Wait for 2-3 days. The crusts will gradually become soft and oily.
