White Lotus Paste & Red Bean Paste Egg Yolk Moon Cake

Name: White Lotus Paste & Red Bean Paste Egg Yolk Moon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cantonese-style moon cake powder; 150g Golden invert syrup; 50g Corn oil; 2g Jianshui; 20g*8pcs Low-sugar white lotus paste filling; 20g*8pcs Low sugar red bean paste filling; 16 Salted egg yolk; 1 piece Brush egg yolk on the surface; 5g Cold water for egg yolk

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

It's Mid-Autumn Festival again. Although there are so many varieties of moon cakes for takeout, which is dazzling, and I have received several boxes of beautifully packaged moon cakes at home, I still like to make a few moon cakes by myself. It is not only fun to make, but also adds to the festival. With a sense of ritual, you can also make a few mooncakes that are not sweet or greasy according to your own taste.

Cantonese-style mooncakes are almost the mainstream of the mooncake market. This year, apart from snowy skin and fresh meat pastry mooncakes, my favorite is the Cantonese-style mooncakes. The method is simple, and different molds can show a different "taste".

I'm lazy for the filling, instead of frying it myself, I use the ready-made low-sugar lotus paste and low-sugar bean paste. I tasted it, and it is indeed much lighter than the normal filling.

The moon cake mold uses a new type of moon cake mold made by Fabake Hakka. I especially like the words on it: Home and Wanshixing. Traditional characters are more clear and beautiful. For every two mooncakes I make, I change a flower slice. Although I am a bit busy, the finished product is very beautiful and has a strong festive flavor. "

Ingredients

200g Cantonese-style Moon Cake Powder
150g Golden Invert Syrup
50g Corn Oil
2g Jianshui
20g*8pcs Low-sugar White Lotus Paste Filling
20g*8pcs Low Sugar Red Bean Paste Filling
16 Salted Egg Yolk
1 piece Brush Egg Yolk On The Surface
5g Cold Water For Egg Yolk

White Lotus Paste & Red Bean Paste Egg Yolk Moon Cake

1. Mooncake crust and fillings are ready; Cantonese-style mooncake flour can be replaced with all-purpose flour, lotus paste filling and bean paste filling can be homemade, and vacuum salted egg yolk can be replaced with fresh salted egg yolk; vacuum salted egg yolk needs to be defrosted 24 hours in advance and soaked in In vegetable oil, it can be roasted or not roasted;

White Lotus Paste & Red Bean Paste Egg Yolk Moon Cake recipe

2. Mix the invert syrup, corn oil and liquid soap evenly;

3. Pour in Cantonese-style moon cake powder;

4. Stir it evenly with a spatula, without dry powder, put it in a cling film after forming a dough, and let it stand for 20 minutes before use;

5. Weigh the lotus paste filling and the red bean paste filling, each 20 grams, round and set aside;

6. Take a bean paste ball, beat it flat, and put the salted egg yolk in it;

7. Wrap the egg yolk in it with the technique of making glutinous rice balls, seal it tightly and smooth it;

8. Use the same technique to wrap a lotus seed paste with salted egg yolk;

9. Round and seamless after wrapping;

10. All the lotus seed egg yolks and bean paste egg yolks are wrapped; the white one on the right is the moon cake dough; the moon cake mold I used is 50 grams, and the weight of 33 grams is removed from the filling, and the leather is about 17 grams each;

11. Take a leather dough ball, flatten it, and put the bean paste and egg yolk filling in it;

12. Use the technique of making dumplings to seal the mouth, so that the filling should not leak out;

13. Use the same technique to wrap a lotus seed paste and egg yolk filling;

14. Seal and round gently;

15. These are the rudiments of the mooncakes;

16. Use your favorite moon cake mold, sprinkle some moon cake powder or all-purpose flour in the mold, shake off the excess powder; roll the raw moon cake dough ball into an oval shape, wrap it with a layer of flour, and place it in the mold;

17. Press lightly and it will be a beautiful green moon cake;

18. The flower slices can be changed at any time; the noodles can be easily demoulded by sprinkling a little flour, and the pattern is clear and not messy;

19. Put each pressed one in the baking tray, no oily paper is needed;

20. After the oven is preheated, put the mooncakes into the middle of the oven, fire up and down at 180 degrees, bake for 5 minutes, and then take them out. Brush 5 grams of egg yolk on the pattern on the surface of the moon cake; the egg yolk should not be too thick , You can rub the brush against the edge of the bowl to remove the excess egg liquid, and then swipe a few times on the surface of the moon cake to avoid leaving the egg yolk in the gaps between the patterns;

21. Put it into the middle of the oven again, adjust the temperature to 160 degrees, 15-20 minutes;

22. After being out of the oven, gently transfer it to a drying rack, and store in a box after drying. It can be eaten after returning to the oil after 1-2 days; it can be stored at room temperature or refrigerated in the refrigerator.

23. Low-sugar lotus paste, bean paste, salted egg yolk mooncakes, homemade taste, neither sweet nor greasy!

Tips:
1. Soak the salted egg yolk in vegetable oil for more than 20 hours after thawing. It can remove fishy and moisturize and increase the oiliness; it can be directly wrapped in fillings and used, or it can be placed in a preheated oven and baked at 170 degrees for 3 minutes. Just oil out;
2. The ratio of skin filling can be 2:8 or 3:7, the less the skin, the more difficult it is to wrap;
3. The egg yolk liquid brushed on the surface can be used directly or diluted with a little water. Do not rub it back and forth when brushing to prevent the pattern from being knocked off or the egg liquid remaining in the pattern.