Cantonese-style Lotus Seed Paste Moon Cake

Name: Cantonese-style Lotus Seed Paste Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 75g Invert syrup; 25g Peanut oil; 2g Jianshui; 200g White lotus paste; 2 pcs Salted egg yolk

by Little Five's Food, Drink and Fun

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Moon cakes originally originated in the Tang Dynasty. It is said that during the reign of Emperor Gaozu of the Tang Dynasty, General Li Jing won the conquest of Turks by the concealed rumor of moon cakes. He returned triumphantly on August 15th, and eating moon cakes has become an annual custom thereafter. However, the description of Mid-Autumn Festival Mooncakes and Mooncakes is derived from the "West Lake Touring Zhihui" in the Ming Dynasty.
Traditional moon cakes are divided into four main categories according to their origin, sales volume and characteristics. They are divided into Cantonese-style mooncakes, Beijing-style mooncakes, Soviet-style mooncakes and Chaozhou-style mooncakes. Common moon cake fillings include lotus paste, bean paste, ham... In recent years, moon cakes have become more and more fun, but I still prefer traditional moon cakes and like traditional flavors. "

Ingredients

Cantonese-style Lotus Seed Paste Moon Cake

1. Pour peanut oil, liquid soap, and syrup into a bowl, and stir evenly with a manual whisk.

2. Sift the flour and mix it into the solution.

3. Mix it into a dough. The freshly mixed dough is very sticky. Wrap the dough with plastic wrap and put it in the refrigerator for at least 1 hour before use.

4. The salted egg yolk is divided into four.

5. Put the egg yolk in the oven and bake at 120°C for 10 minutes.

6. Prepare the white lotus paste.

7. Divide the lotus seed paste into small balls of about 25g.

8. Take out the mooncake skin, divide the mooncake skin into 25g portions, and round them.

9. Take a mooncake crust and squash it into a round shape.

10. Put the lotus paste filling.

11. Put the egg yolk on it.

12. , Carefully wrap the pie crust with the filling slowly by hand, and close the mouth.

13. Lightly smear the mooncake blank with a layer of corn oil, put it into the mold, and press out the mooncake shape evenly.

14. Carefully move the pressed mooncakes to the baking tray lined with tin foil.

15. Preheat the oven at 190℃, and bake on the top and bottom for 20 minutes, until the surface is golden and ready to go out (when baking, the surface is slightly colored and can be covered with a layer of tin foil).

Tips:
I made 6 times the amount at a time. People in our family like to eat mooncake crust, so the crust is 1:1. Our family doesn't like the taste of liquid egg yolk, so I didn't brush it.
The finished mooncake will be delicious after the mooncake skin returns to the oil the next day.