Private recipe revealed - Cantonese style lotus paste and egg yolk mooncakes

Overview

The first time I made Cantonese-style lotus seed paste and egg yolk mooncakes was last year. I made them because my roommate in the dormitory wanted to eat the mooncakes I made. Although I made a lot of them, I decided to celebrate the Mid-Autumn Festival in Beijing and left without sending them any mooncakes. So most of the reason why I made them again this year was to make up for last year's regrets and I thought I would make them for my roommates. . Let’s talk about mooncakes. This year, by chance, I met a pastry expert and got a lot of good pastry recipes from her. Among them, this Cantonese-style mooncake is a super easy recipe. That’s why today’s Cantonese-style mooncake is very satisfying, both in terms of the preparation and the finished product. I think it’s no worse than those made by cake shops. . PS: The last thing I want to say is that if you like to eat Cantonese-style mooncakes and want to make them at home, then this recipe is definitely not to be missed. .

Tags

• baking
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• alkaline water
• cake flour
• lotus paste filling
• salted duck egg yolk
• syrup
• salt
• vegetable oil

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Pour 175g of inversion syrup, 3g of alkaline water, and 65g of vegetable oil into a basin and stir evenly.

   

3. 3 Sift in 250g of low flour.

   

4. 4 Knead into a ball and leave at room temperature for 1 hour.

   

5. 5 After kneading evenly again, divide into 40g skin, 75g stuffing and 10g salted duck egg yolk.

   

6. 6 Spread the lotus paste filling into a round shape with your hands.

   

7. 7 Add salted duck egg yolk.

   

8. 8 Wrap it up.

   

9. 9 Take a piece of skin and roll it into a round shape with your hands.

   

10. 10 Add lotus paste filling.

    

11. 11 The following is the upward massage method.

    

12. 12 Wrap it up.

    

13. 13 Dip your hands in a thin layer of flour.

    

14. 14 Put the mooncake filling.

    

15. 15 Turn your hands to coat the mooncake filling with flour.

    

16. 16 Pour into molds.

    

17. 17 Press down gently from the edges and then flatten in the middle.

    

18. 18 Pick up the mold and press it down.

    

19. 19 Extrusion type.

    

20. 20 Turn up the heat to 200 degrees, then lower the heat to 220 degrees and bake for 7 or 8 minutes.

    

21. 21 Take it out and lightly brush it with egg yolk liquid.

    

22. 22 Bake for another 5 minutes or so.