Cantonese egg yolk lotus paste mooncake

Overview

How to cook Cantonese egg yolk lotus paste mooncake at home

Prepare the materials and weigh the required amount
Put syrup, oil, salt and alkaline water together, stir and mix evenly
Sift the low flour and pour it into the mixed liquid in Figure 2⃣️, mix evenly to form a dough.
Cover with plastic wrap and leave at room temperature for about 1 hour.
Prepare fillings: 75g lotus paste, 1 egg yolk (about 10g). Weigh the lotus paste, wrap the salted egg yolk in the lotus paste, roll it into a ball and set aside.
After the dough has risen, weigh 40 grams each.
Dip a little dry powder on your hands, round and flatten the mooncake skin, put it on your left hand, then put the filling on the mooncake skin, push it slowly with your right thumb until the filling is evenly wrapped.
This is what it looks like after wrapping it up.

$Cantonese egg yolk lotus paste mooncake step 8$
After wrapping, apply a thin layer of dry flour on the surface of the dough.
Sprinkle some dry powder on the mold, and then put the mooncakes into the mold
Stamp.
Press all 12 pieces.
Preheat the oven to 200 for the upper rack and 220 for the lower rack. Bake for about 8 minutes. When the surface of the mooncake is a little dry, take it out and sweep the egg yolk liquid over it. Use a soft brush to apply a thin layer.
Return to the oven and continue baking for about 5 minutes until the surface is golden brown. (The time is adjusted according to your own oven).