Cantonese style lotus paste and egg yolk mooncake

Overview

How to cook Cantonese style lotus paste and egg yolk mooncake at home

Tags

• baking
• cantonese cuisine
• mid-autumn festival
• convert syrup
• egg white
• egg yolk
• jianshui
• lotus paste filling
• low gluten flour
• peanut oil
• salted egg yolk

Ingredients

Steps

1. 1 Add sour water to the converted syrup, stir and mix evenly, then add peanut oil, stir and mix evenly.

   

2. 2 Sift in flour and knead into dough.

   

3. 3 Wrap the kneaded dough in plastic wrap and let it rest for an hour.

   

4. 4 After the dough has rested, divide it into small portions according to the size of the mold (10 grams each)

   

5. 5 Weigh the processed salted egg yolk and filling (salted egg yolk + lotus paste filling = 40g), (the ratio of skin to filling is 1:4. I made 50g mooncakes, so I divided the crust dough into 10g pieces and the filling into 40g pieces)

   

6. 6 Flatten the lotus paste filling, wrap the salted egg yolk and roll it into a round shape.

   

7. 7 Knead everything and make it into a ball shape for later use. Make some purple sweet potato filling.

   

8. 8 Take a piece of pie crust dough and flatten it on your palms (you can pat some flour on your palms to prevent sticking)

   

9. 9 Place the filling in the middle of the dough, use both hands to slowly push up the pie crust to wrap the filling until the filling is completely wrapped. Pay attention and try to make the crust evenly thick and do not expose the filling

   

10. 10 After wrapping, shape it into a round ball. Pat a little flour on the ball to facilitate demolding in a while

    

11. 11 Put the ball dough into the mooncake mold, (also sprinkle a little flour into the mooncake mold, and tap it lightly to knock out the excess flour, so that it can be easily removed when it is removed from the mold)

    

12. 12 Press the mooncake mold directly on the baking sheet, press out the mooncake pattern, gently lift the mooncake mold, and it’s ready

    

13. 13 Spray some water on the surface of the mooncake, put it in the preheated oven and bake it for about 5 minutes. (Bake at 200 degrees and 190 degrees in the middle layer.) After the mooncake pattern is set, take it out and brush an even layer of egg yolk water on the surface. (The ratio of egg yolk to water is 20 grams of egg yolk + 10 grams of egg white. Filter it)

    

14. 14 Bake in the oven until the sides form a drum shape and the crust is evenly colored, about 20 minutes in total (the time is for reference only, please adjust according to the actual conditions of the oven, the temperature of my oven is on the high side)

    

15. 15 After cooling completely, seal and store until the oil returns

    

16. 16 Not bad!