Cantonese-style Lotus Paste and Egg Yolk Mooncakes
1.
Prepare all materials
2.
First make the pie crust, mix syrup, corn oil, soap and stir well
3.
Add custard powder and flour without sieving, just add it directly
4.
Then use a spatula or scraper to mix evenly from bottom to top, wrap it in plastic wrap and let it rest for at least 2 hours
5.
For relaxation time, brush the salted egg yolk with white wine (the rice wine I used) and bake at 180 degrees for 5 minutes
6.
Next, divide the filling. Since the egg yolk is to be wrapped, it is based on the ratio of 3:7, so the mooncake skin is 15g
7.
Egg yolk + white lotus paste = 35g
8.
Divide all the crusts and set aside
9.
Also divide the lotus paste + salted egg yolks
10.
Take the lotus seed paste, flatten the middle part with your thumb, add a salted egg yolk, and slowly push up the lotus seed paste with the tiger’s mouth.
11.
Then close and round
12.
Then take the pie crust and squash the middle part with your thumb. Then add a portion of the filling and slowly push up the pie crust with a tiger’s mouth.
13.
Then close and round
14.
Put the moon cake dough in the flour and roll it (I used high flour)
15.
Put the moon cake ball into the mold
16.
Hold the dough in one hand and place it on the mooncake position you want. Press lightly on the mold until you feel it can’t be pressed down.
17.
Spray some water on the mooncakes, preheat the oven to 200 degrees, and bake for 5 minutes to set the shape. Then take it out, brush the egg yolk liquid on the surface, turn to 180 degrees and bake for 20 minutes after brushing the egg liquid
18.
Seeing a bulge around the moon cake, and the surface has been colored, it means it is ready. Do not move the baked mooncakes immediately, let them cool completely and return to the oil at room temperature in an airtight package
Tips:
1. This recipe uses a 50g mold to bake 22 moon cakes. In fact, 20 lotus seed egg yolks made with a 3:7 recipe, and 2 pure lotus seed moon cakes of 2:8.
2. About custard powder: It is best not to omit the custard powder in the crust. Without custard powder, the color of the custard would not be so bright and beautiful. Of course, not adding will not affect the oil return. With the addition of custard powder, the color of the crust will be more yellow-orange and more attractive.
3. I don't have peanut oil, so I use corn oil.
