Mooncake with Lotus Seed Paste and Egg Yolk

Name: Mooncake with Lotus Seed Paste and Egg Yolk
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Low powder; 75g Invert syrup; 2.5g Jianshui; 25g, or corn oil, peanut oil Liquid ghee; 1 Egg liquid; 600g Lotus paste filling; 10 large, 20 small yolk

by Norma

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This moon cake is my first Cantonese moon cake, so there are various dissatisfactions, but the taste of the finished product is still full of confidence in myself. Last year, I was envious of the Cantonese style done by the predecessors, and I felt that it was too complicated to try. This year I finally got up the courage and felt that it was not difficult at all after doing it. The more troublesome thing was the filling, the taste of the filling. Determines the taste of mooncakes.
So the lotus paste and egg yolks I used this time are all made by myself. The salted eggs are marinated in the most traditional saturated brine, and will be posted in the future. The homemade pure lotus paste filling is also less sugar and oily, and has a better taste. It's light but definitely dense and delicious. My friends have said it's good and not as sweet as the ones sold outside. There are many problems with the quality of food outside. If you have time, you should make it yourself. There are many steps, but it is really not difficult at all. "

Ingredients

Some Low Powder
75g Invert Syrup
2.5g Jianshui
25g, or corn oil, peanut oil Liquid Ghee
1 Egg Liquid
600g Lotus Paste Filling
10 large, 20 small Yolk

Mooncake with Lotus Seed Paste and Egg Yolk

1. First prepare the egg yolk and lotus paste filling: take fresh salted egg yolk and set aside;

Mooncake with Lotus Seed Paste and Egg Yolk recipe

2. Divide the lotus paste filling into 20 equal parts, and cut the salted egg yolk into half into 10 grams and one into 20 equal parts;

3. Take the lotus seed paste filling and wrap the egg yolk into the lotus seed paste, without any gaps, compact it, or the finished product will easily collapse locally;

4. Round into balls with egg yolk and lotus seed paste stuffing for later use;

5. Making pie crust: prepare low-flour, invert syrup, soap, corn oil;

6. Mix the conversion syrup, liquid soap and corn oil and mix well;

7. Then add low powder;

8. Use a rubber spatula to cut and mix well, do not over-mix;

9. Put it in a fresh-keeping bag or plastic wrap and wake up at room temperature for 1 hour;

10. Divide 10 grams into 20 equal parts;

11. Press the pie crust into thin slices and press it with the palm of your hand to make it flat;

12. Wrap the filling balls, after wrapping part of the filling, slowly push the crust up and close it with your hands, being careful not to break the crust;

13. After rounding, pat a little flour to prevent sticking;

14. After the mold is washed and dried, sprinkle with flour, and then knock off the excess flour. This is the first time to do this, and the latter just need to be dusted on the dough;

15. Put the dough into the mold, and be careful not to scratch the skin when putting it in, otherwise the filling will be exposed;

16. Press the moon cake mold directly on the baking tray, press out the moon cake pattern, and the raw embryo is ready;

17. Re-enter the oven at 180 degrees, bake for about 20 minutes, and control the temperature and time according to the respective oven and the degree of skin color;

18. Sealed and stored for about 24 hours before returning to oil for consumption.

Tips:
1. My dosage is 20 50g moon cakes. The ratio of the crust to the filling is 2:8. The crust is relatively thin, and it can also be made 3:7. It is estimated that it will be easier to handle when it is wrapped;

2. When brushing the egg liquid, you only need to brush the surface, and do not need to brush the side. When brushing, the brush should not suck too much egg liquid, and do not accumulate the egg liquid on the pattern, otherwise the finished pattern will not be obvious;

3. The oil return time is slightly different according to the ratio of the filling and the crust used, some take 3 days, but my oil return is very soft after 24 hours;

4. Cantonese-style mooncakes don't need to be stored in the refrigerator, as long as they are stored at room temperature, but the homemade ones have no preservatives. You can make small amounts and eat them as soon as possible.