【cantonese-style White Lotus Paste and Egg Yolk Mooncakes】

Name: 【cantonese-style White Lotus Paste and Egg Yolk Mooncakes】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; About 250g White lotus paste filling; 75g Invert syrup; 25g Salad oil; 1g Alkaline water; 5 Cooked Salted Duck Egg Yolk

by Jinwa Food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

A few days ago, the fillings that I bought for making moon cakes are still a little bit left. I looked at the rest and can make moon cakes again. I really came across fifteen sticks. The white lotus paste tasted good last time. I saw that everyone was there. I also want to try the egg yolks. It just happens that I have cooked salted duck eggs at home. I just want to pick the egg yolks out and make them, right? They all bought raw salted duck eggs. It’s too much trouble to bake them at home, right?

Just put it in the washing machine after dinner last night, and I went to the kitchen to light up the lights for a night battle. In fact, it’s not difficult to make mooncakes, but the greasy twists are full of greasy hands. It’s already time to bake the mooncakes. It’s almost 11 o’clock. Fortunately, the mooncakes are pretty decent. I cut the egg yolks in the morning. Ha ha, my egg yolks are round and flat. Anyway, my son said it’s better than the one I bought, so that’s fine."

Ingredients

【cantonese-style White Lotus Paste and Egg Yolk Mooncakes】

1. Mix syrup with salad oil and alkaline water

【cantonese-style White Lotus Paste and Egg Yolk Mooncakes】 recipe

2. Whisk evenly until the color turns white

3. Sift in the flour

4. Stir it into a dough and put it in the refrigerator for 1 hour.

5. Divide the refrigerated dough into 5 portions, round them, and use them as mooncake skins

6. Divide the white lotus paste into 5 portions and round

7. Five salted duck egg yolks

8. Squash the white lotus seed paste and put it in the egg yolk

9. Wrap the egg yolk

10. Take a pie crust and squash it and put it in the filling just wrapped

11. Wrapped dough

12. Put it into the mooncake mold with the picture film installed (put a little flour in the mold in advance to prevent adhesion). My mold is 100 grams

13. Press it with your mouth down on the baking tray covered with greased paper, and apply a little force. The pattern is not clear without any force, and the mooncake is deformed after the force is over.

14. For the pressed mooncake, spray a little water on the surface of the mooncake before baking. Bake the upper layer at 160 degrees for 5 minutes and then take it out and spray water again for another 5 minutes. Then take it out and brush the egg mixture and continue baking for 10 minutes until the surface is golden Method and temperature attack reference, my oven only has two floors)

Tips:
1. Put the pie crust in the refrigerator, and take it out after the filling is done, so that it won't touch your hands much after wrapping.

2. I use cooked egg yolks. Most people use them raw. I buy them and bake them in the oven before using them.

3. Before baking, spray water on the surface and bake it for about 5 minutes. Take it out and spray water again, so that the baked mooncakes are not easy to dry and crack. There is no egg wash on the recipe. I changed it myself. The cake crust painted with egg liquid is very yellow. This is the moon cake that was baked at 11 o'clock last night. The pictures I took in the morning are already a little bit oily, and it will look better if I put it for a few days.