[moon Cake Season] Cantonese-style Lotus Paste Egg Yolk Moon Cake

Name: [moon Cake Season] Cantonese-style Lotus Paste Egg Yolk Moon Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Easy Baked Flour; 75g Invert syrup; 25g oil; 8 yolk; 520g Lotus paste filling

by I love baking

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Seeing moon cakes means that the Mid-Autumn Festival is coming soon, and this year is the first time I started making moon cakes. The traditional lotus seed paste and egg yolk filling is delicious. The finished mooncakes have a hard surface. You need to wait for two or three days to return to the oil to taste better."

Ingredients

[moon Cake Season] Cantonese-style Lotus Paste Egg Yolk Moon Cake

1. Mix the syrup and oil with a manual whisk

2. Add sifted flour

3. Use a spatula to press and stack evenly, then wrap the dough with plastic wrap and let it stand for half an hour

4. Soak the egg yolks in oil overnight, then put them in the oven and bake for 5 to 8 minutes. Heat up and down at 180 degrees, just slightly out of oil.

5. Divide the lotus seed paste filling into small groups of 65 grams each, and then wrap the egg yolk with lotus seed paste, set aside,,,, and separate 25 g small doses of the pie crust that has been set aside, wrap the filling with the mooncake crust, and put it Into the mold to press out the shape

6. Put it into the preheated oven, heat up and down at 170 degrees, bake for 10 minutes, take out and brush with egg wash, and continue to bake for about 10 minutes.

7. Let it cool after it’s out of the oven, then you can pack it

8. Leave it at room temperature and wait two or three days for the oil to return, the taste will be better

9. Appreciation of finished products

Comments

Sign in to comment

[moon Cake Season] Cantonese-style Lotus Paste Egg Yolk Moon Cake

Ingredients

[moon Cake Season] Cantonese-style Lotus Paste Egg Yolk Moon Cake

Comments

Similar recipes