Cantonese egg yolk lotus paste mooncake
Overview
The recipe taught by my friend’s mother who owns a pastry shop
Tags
Ingredients
Steps
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Stir the invert syrup and corn oil evenly, mix the gouache into the low-gluten flour, stir everything again, do not over-stir, pour it into a plastic bag, fold it a few times like a quilt, leave it for an hour or two, and the pie crust will be ready
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Taking a 100-gram moon cake as an example, the skin-to-filling ratio is 3:7. Those skilled in the art can use 2:8. Weigh each portion of 30 grams of cake skin
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One egg yolk weighs 13 grams, so divide the lotus paste into 57 grams each, so the total filling is 70 grams
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Egg yolk wrapped in lotus seed paste is the moon cake filling. Flatten the cake skin, place it upside down on the filling ball, turn it upside down, tighten the mouth with the tiger's mouth, and wrap all the filling in
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Use the mold to press it all the way down, being careful not to use too much force, and then push it out
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Add a small spoonful of egg white to an egg yolk and beat into egg yolk liquid. Spray some water on the mooncakes and put them into the oven. Bake at 180 degrees for 5 minutes and then brush with the egg wash. Remember to use a brush for the egg wash, not a silicone brush. First, lightly scrape the side of the bowl. Just brush a very thin layer of egg wash on the convex pattern of the mooncake. If you brush too much, the pattern will be blurred.
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Brush some oil after taking it out of the oven. It is said that it is easier for the oil to return. The mooncakes should be stored for two days before eating. The oil will return to the mooncakes before they become soft, otherwise they will be too dry
