Cantonese style lotus paste and egg yolk mooncake
Overview
How to cook Cantonese style lotus paste and egg yolk mooncake at home
Tags
Ingredients
Steps
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Pour syrup, juice, and corn oil into a clean basin, mix evenly, and then pour in mooncake powder.
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Stir with a spatula until there is no dry powder left.
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Knead the dough with your hands into a smooth dough, cover with plastic wrap and rest for half an hour.
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Put the egg yolks into a bowl, add cooking wine, and soak for 15 minutes to remove the fishy smell.
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Take out the salted duck eggs soaked in cooking wine, cut them in half, put them in the oven and bake them at 180 degrees for 8 minutes until cooked through.
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Take 25 grams of lotus seed filling, wrap it in salted duck eggs, roll it into a ball, and set it aside for later use.
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Take another 20 grams of mooncake skin, flatten it with your hands, add the egg yolk-wrapped lotus paste filling, carefully push the dough upwards with the tiger's mouth, arrange the seams, and roll it into a round shape.
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Roll the mooncake base in the mooncake powder, then put it into the mold, press out a nice pattern, and gently place it into the baking pan.
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Preheat the oven at 180 degrees for 10 minutes. Place the mooncakes in, bake for 5 minutes to set, take out and let cool slightly. Take an egg yolk and add a small spoonful of water. Stir evenly. Dip the egg yolk water into the mooncake skin with a brush and lightly brush a layer on the surface of the mooncake skin.
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Brush with the egg yolk liquid and return to the oven. Bake at 180 degrees for the lower tube and 150 degrees for the upper tube for 10 minutes until the mooncakes are colored. Take them out and let them cool.
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Wrap the cooled mooncakes in various packaging bags and leave them at room temperature for 1 to 2 days to allow the oil to return to the mooncakes before eating.
