Mooncakes with Egg Yolk and Lotus Seed Paste

Mooncakes with Egg Yolk and Lotus Seed Paste

by XPanda_

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

Cantonese-style moon cakes must not be missing the egg yolk, the self-peeled egg yolk, and the real lotus paste filling, it is so delicious~

Mooncakes with Egg Yolk and Lotus Seed Paste

1. After the salted egg yolk is peeled, spray with white wine and bake at 180 degrees for 5 minutes

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

2. The egg yolk is divided into two, one egg yolk and lotus paste is 35g

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

3. Mix the main ingredients, mix well, refrigerate for 1 hour, divide into 13 portions, wrap the egg yolk with lotus seed paste, and make a round for later use, total 13

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

4. After pressing the crust flat, put the egg yolk and lotus paste filling and wrap it

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

5. Roll a layer of cooked glutinous rice flour, shake off the excess flour, and press the film

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

6. Spray a little water and bake at 200 degrees for 5 minutes. Take out the egg yolk and add a tablespoon of egg white to beat evenly. Pat lightly on the mooncake and bake for another 15 minutes.

Mooncakes with Egg Yolk and Lotus Seed Paste recipe

Tips:

After baking the mooncake, let it cool and place it in a sealed place for 1-2 days before eating.

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