Cantonese-style mooncake with egg yolk and lotus paste
Overview
Search and follow the public account Tianluo on WeChat, tianluo-guniang, and I will play around in the kitchen and enjoy delicious food! Welcome to share everything to your circle of friends! If you have any cooperation and reprint needs, please leave a message directly in the background or at the end of the article~ When it comes to Cantonese-style mooncakes, it is estimated that the classic egg yolk and lotus paste mooncakes are the most popular among the people. No matter how other Internet celebrity mooncakes are renovated and catch people's attention, they are always just a flash in the pan. Very few can sit on the top and dominate for decades. It seems that the qualifications of the younger generations are still more than a little shallow when competing with such old brands, haha~~ By the way, a bit of technical talk, if the egg yolk is taken freshly, it is best to dry it, and it must be wrapped in raw egg yolk to prevent oil leakage!
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Ingredients
Steps
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Find a large, clean bowl and add 190g of inverted syrup
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Add 70g peanut oil to 3g of soy water and stir vigorously until completely combined
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Sift in 250g of low-gluten flour, knead into a dough and let it rest for 1 hour
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According to the ratio of skin to filling of 3:7, weigh out the appropriate weight of salted egg yolk and lotus paste, and wrap the salted egg yolk inside the lotus paste
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Slowly wrap the skin around the entire lotus paste filling
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The skin should be wrapped evenly. This is what it looks like after wrapping
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Put it into the mold and press out the pattern
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Preheat the oven and bake the middle layer at 175 degrees for 10 minutes to set the shape
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Add 1 tablespoon of water to one egg yolk, mix evenly and apply on the surface of the mooncake
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Continue to heat the middle layer up and down for 15 minutes!
