Cantonese style lotus paste and egg yolk mooncake

Overview

For the health of your family, create delicious food with love! You can also make delicious mooncakes by yourself. The following recipe is about 10 pieces and 75 grams, you can double it if you make more!

Tags

• baking
• old man
• mid-autumn festival
• egg yolk liquid
• invert syrup
• jianshui
• lotus paste filling
• peanut oil
• salted egg yolk
• xinliang chinese flour

Ingredients

Steps

1. 1 Mix the peanut oil, inverted syrup, and water evenly, and use a manual whisk to stir in one direction until the emulsification reaches a certain consistency and you are done!

   

2. 2 Sift in the Xinliang all-purpose flour and stir with a spatula until fine and no dry flour! Pack it in a plastic bag and let it rest for more than 2 hours!

   

3. 3 Treat the egg yolks! Remember that fresh egg yolks are much healthier and more delicious than vacuum-packed egg yolks! I usually soak it in oil for one night, then spray some high-altitude wine when baking, and it will be ready at 180 degrees for 6 minutes! If you bake it for a long time, the duck egg oil will disappear, and the mooncake will not taste good!

   

4. 4 The total of lotus paste and egg yolk is 52 grams, you can also use bean paste and egg yolk, the moon cake skin is 23 grams, the total is 75 grams! Just use a 75g mooncake mold. You can also use 25 grams of skin and 50 grams of filling. There are many people who like to eat skin, so you can choose according to your own taste! It can be divided into about 10 mooncakes.

   

5. 5 Use the heel of your hand to gently pat the mooncake skin into a shape that is thin on all sides and thick in the middle like a dumpling skin. Place the filling in the center, gently turn the tiger's mouth little by little to push the skin up, and finally close the mouth with the tiger's mouth. Use a 75g mold to press out the mooncakes, using even pressure. Brush oil or sprinkle cornstarch around the mold and flower pieces in advance to make demoulding easy.

   

6. 6 Preheat the oven to 200 degrees with upper and lower heat. Spray a little water on the mooncakes to prevent them from cracking during baking. Bake the middle layer at 200 degrees for 7 minutes, remove from the oven and brush with egg wash. Bake at 180 degrees for about 15 minutes until the mooncakes are colored and slightly puffed up on all sides. They are ready to be baked!

   

7. 7 The freshly baked mooncakes are very soft, so don’t touch them. When they are warm, move them to a baking rack to cool them down, put them in a sealed bag and seal them to remove the oil. They will be ready to eat in about 2 days!

   

8. 8 Homemade mooncakes have no additives so eat them as soon as possible!