Cantonese-style mooncake with egg yolk and lotus paste

Overview

I have been eating Cantonese-style mooncakes since I was a child. I stopped liking Cantonese-style mooncakes when I was in high school because they were too sweet. Now I like them again. Why? Because the homemade ones seem to be less sweet, you can also add your favorite fillings. The finished product is not bad and has received praise from my mother-in-law. Cantonese mooncake with egg yolk and lotus paste: Ingredients: 100 grams of ordinary flour, 70 grams of inverted syrup, 2 grams of water, 30 grams of peanut oil, about 260 grams of lotus paste filling, 10 salted duck egg yolks, 1 egg (for brushing the surface), appropriate amount of flour. Mold: 63g mooncake mold Baking temperature: 185°C for 5 minutes and 15 minutes

Tags

• baking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• egg
• high gluten flour
• invert syrup
• jianshui
• lotus seed trap
• peanut oil
• salted duck egg yolk
• plain flour

Ingredients

Steps

1. 1 Prepare the ingredients, take out the egg yolks from the raw salted duck eggs in advance and soak them in white wine, take them out and put them into a boiling pot to steam for about 5 minutes, take them out and let them cool for later use;

   

2. 2 Put the inverted syrup into a bowl, slowly add the peanut oil, stir while adding, stir until the liquid has the same consistency, then add the water and mix well;

   

3. 3 Sift in the plain flour and mix evenly like cake batter;

   

4. 4 Knead the flour and liquid into a ball, cover with plastic wrap and let stand for 1-2 hours;

   

5. 5 The weight of the egg yolk plus lotus paste filling is almost 40 grams. Weigh the egg yolk first and then add the lotus paste filling. After weighing, wrap the egg yolk into the lotus paste filling and set aside;

   

6. 6 After resting the dough, divide it evenly into 20 grams each;

   

7. 7 Knead the small dough evenly and flatten it in the palm of your hand. Try to make it as flat and thin as possible, and add the lotus paste and egg yolk filling;

   

8. 8 Use the tiger's mouth to close the mouth, slowly push the dough upwards, and wrap it well;

   

9. 9 Roll the wrapped mooncake dough in high-quality flour and coat it with a thin layer of flour, which will make it easier to release after pressing into the mold;

   

10. 10 Put the mold into the mold, press it on a flat place with appropriate force, and then demould;

    

11. 11 Place the unmolded mooncakes into the baking pan and spray the mooncakes with water from a water spray bottle to prevent them from cracking during baking;

    

12. 12 Put it into the preheated oven at 185 degrees Celsius and test for 5 minutes;

    

13. 13 Use a fine-bristle brush to gently brush a few thin layers of egg wash on the upper surface of the mooncake. You don’t need to brush the sides, but the top must be evenly brushed;

    

14. 14 Brush the mooncakes with egg wash and bake them in the oven at 185 degrees Celsius for 15 minutes. The mooncakes will be evenly colored. Take out the mooncakes and let them cool completely before putting them in a plastic bag. After 2 days of oil return, the hard mooncakes will soften and become much oilier, so you can eat them.