Cantonese-style Lotus Paste and Egg Yolk Mooncakes

Name: Cantonese-style Lotus Paste and Egg Yolk Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 60g Peanut oil; 900g Lotus seed paste; 12 Salted egg yolk; 3g Jianshui; a little Pork floss; 8g milk powder; 160g Invert sugar

by Soybean family

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

As of last night this year’s Mid-Autumn Festival, we have made more than 200 moon cakes. There are Soviet style, Cantonese style, and snowy style. The most made is Soviet style. Haha, I found that I love making Soviet style so much. I have made so many moon cakes. I really haven't tasted it much. I joked with that person last night that I have made so many mooncakes this year, if I don't know the taste. The biggest feature of this year's mooncakes is that the ingredients are all made by yourself, and even the fillings are slowly cooked and fried by yourself. I admire myself a little bit. Judging from the feedback from yesterday, everyone likes snowy mooncakes this year. Haha, I was worried that everyone didn’t like it and didn’t dare to make too much. I didn’t expect it to be so popular. It seems that I can try again later. Reference weight: 24 A.

Ingredients

Cantonese-style Lotus Paste and Egg Yolk Mooncakes

1. How to deal with egg yolk: Put the egg yolk in a bowl, soak in white wine for 5 to 10 minutes, put it in a baking tray, and bake it in the oven for about 5 minutes, 160 degrees, preheated, put the baked egg yolk in a bowl, soak half with edible oil About hours

Cantonese-style Lotus Paste and Egg Yolk Mooncakes recipe

2. Pour the inverted syrup into a basin, add liquid soap and peanut oil and stir evenly, add low powder and milk powder, mix evenly with a spatula, cover with plastic wrap or let it stand for about half an hour

3. When the pie crust is standing still, prepare the filling, add Xu Rou Song to the lotus seed paste and mix evenly, divide them into 45 g/piece, a total of 12 and 30 g/piece, a total of 12

4. Squeeze 30 g/piece of lotus seed paste, gently press it with a rolling pin, then put the prepared egg yolk, put the lotus seed paste on your left hand, press the bottom of the dough with your fingers, and slowly push it around with your right hand. Slowly wrap the lotus seed paste all over the filling, with the closing place facing down. And so on to make the remaining stuffing

5. After the fillings are all prepared, divide the pie crust into 15 grams/pieces, a total of 24 pieces

6. Flatten the pie crust, press it lightly with your hand, then put the prepared filling, put the pie crust on your left hand, press the bottom of the crust with your fingers, and gently push it around with your right hand to make the crust all over slowly Just wrap the stuffing

7. Sprinkle some flour into the moon cake mold, shake it for a few times, pour in the excess flour, put the wrapped moon cake dough into the mold, and use the mold to press the moon cake dough into the corresponding moon cake shape

8. Heat the oven to 165 degrees, lower the heat to 180 degrees and preheat for 10 minutes, put it in the middle and upper layer and bake for 5 minutes, take it out of the oven, use a brush to gently brush a layer of egg yolk water on the surface of the mooncake, and then put it in the oven and bake for 20 minutes. Left and right