Cantonese egg yolk lotus paste mooncake
Overview
How to cook Cantonese egg yolk lotus paste mooncake at home
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Ingredients
Steps
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Make the skin first, mix the oil, water and syrup evenly.
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Pour in flour
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Use a spatula to mix well and knead into a dough
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Wrap in plastic wrap and let rest at room temperature for at least three hours.
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Divide the lotus paste filling into 20 pieces. Wrap each 10g egg yolk with 20g lotus paste filling. Spare.
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Take a 20g piece of dough and press it into thin sheets
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Wrap the previously wrapped egg yolk filling
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Hold the dough ball with the thumb and index finger of your right hand as usual. Hold the top and bottom of the dough with the thumb and ring finger of your left hand, press it lightly with your left hand, hold the dough to the left with your right hand, press and turn the dough, and the dough will rise!
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Wrap and roll into balls
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Roll a circle in the prepared flour and tap off the excess flour
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Put in the grinding tool
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Turn it upside down on a flat-bottomed dish to press out the pattern. The cake body will not fall off immediately after pressing it.
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Move the pressed mooncake body directly to a baking sheet lined with greaseproof paper
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Preheat the oven to a good temperature and bake on the middle rack! Around 200 degrees! It depends on the temperament of your oven! Bake for 5 minutes first
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Take it out and brush it with a thin layer of egg yolk! The brush should be scraped along the edge of the bowl to avoid affecting the appearance of the finished product. After brushing, bake for 15 minutes. After cooling, let the oil return to the air and you can eat it in 2 days!
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Cut it open and see, it’s not bad! This was cut an hour after it was baked
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Appreciation of the finished product
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This was cut the next day
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Appreciation of the finished product
