The Taste in Memory, Classic Cantonese-style Lotus Seed Paste Moon Cake

Name: The Taste in Memory, Classic Cantonese-style Lotus Seed Paste Moon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 12 Jin Qixiang Salted Egg Yolk; 200g All-purpose flour; 140g Invert syrup; 250g Lotus seed paste; 250g Red bean paste; 50g Peanut oil; 4g Jianshui; Egg yolk + 1/4 egg white + 15g of water Egg yolk water

by Jin Qixiang Salted Egg Yolk Tmall Store

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Classic Cantonese-style moon cakes, not only thin skin but also more filling! To reunite with relatives during the Mid-Autumn Festival, perhaps it is the soft, delicious and oily moon cakes that make people miss! "

Ingredients

12 Jin Qixiang Salted Egg Yolk
200g All-purpose Flour
140g Invert Syrup
250g Lotus Seed Paste
250g Red Bean Paste
50g Peanut Oil
4g Jianshui
Egg yolk + 1/4 egg white + 15g of water Egg Yolk Water

The Taste in Memory, Classic Cantonese-style Lotus Seed Paste Moon Cake

1. Add liquid soap to invert syrup and mix well

The Taste in Memory, Classic Cantonese-style Lotus Seed Paste Moon Cake recipe

2. Pour in peanut oil and continue to mix evenly

3. Sift in all-purpose flour, mix well with a spatula, and then knead it into a smooth dough

4. Cover with plastic wrap and let it rest for 3 hours

5. The thawed salted egg yolk is rolled on the white wine to get rid of the fishy, preheat the oven at 180 degrees and bake for 8 minutes

6. Divide the red bean paste and lotus seed paste into 40 grams, and wrap the salted egg yolk

7. The pie crust is equally divided into 25 grams, wrapped in fillings, and rounded

8. Put into the moon cake mold and press out the shape of the moon cake

9. Preheat the oven to 200 degrees, spray some water on the surface of the mooncakes and bake for 5 minutes to set the shape

10. Take out and apply a thin layer of egg mixture, and bake for another 15 minutes.

Tips:
The surface of the freshly baked moon cake is hard, and it must be returned to the oil at room temperature for about 3 days before the cake skin becomes soft.