Favorite Cantonese-style Moon Cake-[egg Yolk Lotus Paste Moon Cake]

Favorite Cantonese-style Moon Cake-[egg Yolk Lotus Paste Moon Cake]

1. (1) Make the mooncake skin first: Weigh the inverted syrup.

2. Add soap and peanut oil and mix well.

3. Sift in low powder.

4. First use a rubber spatula to cut and mix until there is no powder.

5. Then make a dough with your hands, wrap it in plastic wrap, and put it in the refrigerator for 2 hours as appropriate. (Don’t knead the noodles like steamed buns, it’s okay to make a smooth dough)

6. The egg yolk can be soaked in cooking oil for half an hour in advance to remove the fishy. Then drain, wipe off the oil with kitchen paper, and bake in the oven for 6 to 8 minutes. (Because I didn’t plan to make moon cakes at the beginning, so I didn’t pickle so many salted duck eggs by myself. This is raw salted duck eggs from the vegetable market. If you buy the processed salted egg yolk that can be used directly, you don’t need it. These steps)

7. (2) Pack moon cake filling: prepare lotus seed paste.

8. (Take the big one with 100 kels as an example): Divide the mooncake skin into 30 grams each and round, and divide the lotus seed paste into 60 pieces one gram round. 5 each.

9. Dig a hole in the middle of the lotus paste filling and put an egg yolk in it.

10. Close your mouth and round it.

11. (3) Start making mooncakes: Take a portion of the mooncake skin and place it in the center of your palm and press it flat.

12. Put a lotus paste filling with egg yolk on it.

13. Put a lotus paste filling with egg yolk on it.

14. After pushing to the top, close your mouth and round it.

15. Put the wrapped moon cake into the mold and press it slightly with your hand. (Before putting in the mold, put a little dry powder in the mold, shake it to let them stay on the flower pieces and edges, and then pour out the excess powder so that it does not stick to the mold)

16. First buckle the moon cake mold upside down in the baking tray, press out the pattern carefully, and buckle the moon cake in the baking tray covered with tin foil.

17. Do it in turn.

18. Put it in the preheated oven at 180 degrees for 10 minutes.

19. After the mooncakes are put in the oven, prepare an egg yolk water. (About this egg yolk water, I think the seniors generally use two methods. Some are an egg yolk and a tablespoon of egg whites, and some are an egg yolk and a tablespoon of water. I personally think so, because the egg whites are sticky, so add water Should be better brushed, so my egg yolk water is 1 egg yolk plus 1 tablespoon water)

20. After 10 minutes, the surface of the mooncake has dried up. At this time, take it out and let it cool for a while, and then gently and thinly brush the mooncake with a layer of egg yolk water. (It is very hot when it is taken out. If you don’t let it cool, the egg yolk will dry up as soon as you brush it up. If it is applied unevenly, the surface of the mooncake will not be beautiful enough.)

21. Put it in the oven again and bake for about 10 minutes until the mooncakes are colored. (The specific time depends on the habit of your own oven)

22. 10 small moon cakes made in addition. (10 of them don’t look good, so I removed one, because the small mooncake is 50 grams, so I use half of the egg yolk)

Tips:

Poetry heart phrase:

1: Regarding the salted egg yolk, some of them are wrapped directly without baking. Because I have no experience, I am a little afraid of not being cooked, so I baked it beforehand.



2: My egg yolk is not pickled by myself, it is raw salted duck eggs bought from the vegetable farm, so I have to soak it in oil for half an hour to get rid of it. If it is the processed salted egg yolk that can be used directly, it is unnecessary.



3: The baking time is based on your own oven. When baking it for the first time, make sure that the surface of the mooncake is dry, otherwise, the pattern of the mooncake will be smeared when brushing the egg yolk. And don’t brush it when you just take it out of the oven, let it cool for a while, so as not to brush it up while it’s hot, the egg yolk will be cooked off and the mooncake surface will not be smooth.



4: The skin of the newly baked moon cake is relatively hard, so it is not suitable for immediate consumption. After cooling, put it in a fresh-keeping container and return to the oil for 2 or 3 days before eating. (I made this the day before yesterday. It’s OK to return the oil, because tomorrow is the Mid-Autumn Festival, so no matter whether it’s good or not, I can only take it out and take pictures first, huh, huh)



5: When tasting moon cakes, it can be matched with a pot of light tea such as scented tea, green tea, oolong tea; it is best to drink some acetic or acidic beverages to help digestion, which can remove greasiness.