Mooncake Season-classic Cantonese Egg Yolk Lotus Paste

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste

by Bingbing 7479

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

It’s Mid-Autumn Festival again, and people in Guangdong and Guangxi just want to eat classic Cantonese-style mooncakes.

Ingredients

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste

1. Invert syrup, oil, and soap, mix together and stir well. The oil can be corn oil, peanut oil can be used, peanut oil is more fragrant

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

2. Sift in the flour, knead into a dough, wrap in plastic wrap, put in the refrigerator to wake up for 3 hours

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

3. Knock out the yolk of fresh sea duck eggs, wash the film on the surface, spray some white wine on the surface, and bake in the oven at 180 degrees for 8 minutes

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

4. 50 grams of moon cake mold, 15 grams of skin, egg yolk and filling together 35 grams. I also made 75 grams of moon cakes, 25 grams of crust, 50 grams of egg yolk and filling. Weigh the crust and filling separately, wrap the egg yolk with the filling

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

5. Wrap the stuffing in the pie crust and push it slowly with a tiger’s mouth. It is recommended to wear gloves, which is convenient and hygienic and not sticky.

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

6. The wrapped raw mooncake embryos are rolled into an oval shape, a layer of flour is rolled in the flour, and the shape is pressed into the mold

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

7. Preheat the oven at 200 degrees. Before the mooncakes are put into the oven, spray some water. Don't use too much water. Keep the watering can away and use a little water mist. Bake at 200 degrees for 5 minutes and set

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

8. Sieve the egg yolk, use a brush instead of a silicone brush. Before brushing, the brush should beep on the wall of the bowl to remove the excess egg yolk.

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

9. After setting at 200 degrees for 5 minutes, take out the mooncakes, let them cool, and brush them with egg yolk liquid. Gently sweep them. Do not get entangled. Be sure to brush all the surface patterns with egg yolk liquid. Just apply one or two lightly. Ning Shao No more

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

10. Turn down the temperature and bake at 170°C for 15 minutes. The surface will be colored. This time I made white lotus paste and red bean paste. This recipe made 10 pieces of 50 grams and 9 pieces of 75 grams.

Mooncake Season-classic Cantonese Egg Yolk Lotus Paste recipe

Tips:

Don't bake the moon cake too darkly, the color will be darker after the oil is returned later, the fillings are all cooked, just bake the skin. My stuffing is bought directly. The fried stuffing is not easy to grasp, it is easy to deteriorate, and the main thing is still tired.

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