Lotus Paste and Egg Yolk Mooncake

Overview

The first batch of mooncakes went through the oil recovery very well, which proved that the proportion of mooncake ingredients used was still good. Next, we can use the existing dough recipe to boldly make ‘batch’ mooncakes. The so-called batch means that most of the mooncakes made during the Mid-Autumn Festival are given to relatives and friends. During the Mid-Autumn Festival, my friends felt happy when they ate the mooncakes made by me.

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• cake flour
• duck egg yolk
• invert syrup
• jianshui
• lotus paste filling
• sunflower oil
• salt

Ingredients

Steps

1. 1 To make lotus paste and egg yolk mooncakes, you must first steam the raw salted egg yolks. Before steaming, soak the duck egg yolks in white wine for a while, which is very effective in removing the fishy smell. Steamed duck egg yolks, trimmed into 10 grams each, set aside.

   

2. 2 Next, weigh the ingredients for making mooncake skin. The invert syrup and water are prepared a few days in advance.

   

3. 3 Pour the inverted syrup into a bowl, add sour water and sunflower seed oil and stir evenly.

   

4. 4 Sift in flour and salt.

   

5. 5 Use a spatula to mix the dough into dough. After it wakes up for half an hour, knead the dough again and let it rise for another 20 minutes.

   

6. 6 When the noodles are rising, prepare the egg liquid: add an egg yolk and an appropriate amount of egg white, mix thoroughly, sift, and add a little salt to prepare an egg liquid of moderate thickness.

   

7. 7 The lotus paste filling is also made in advance, and each portion is divided into 70 grams.

   

8. 8 Divide 70 grams of lotus paste filling into two halves.

   

9. 9 Add 10 grams of egg yolk to half of it.

   

10. 10 Cover with the other half of the lotus paste filling and roll into a ball, evenly kneading.

    

11. 11 The weight of the filling is: 70 grams of lotus paste + 10 grams of egg yolk = 80 grams.

    

12. 12 Divide the risen mooncake dough into 30 grams each. (The weight of the mooncake base is 110 grams, which is suitable for putting into a 100-gram mold)

    

13. 13 Take a piece of pie dough and flatten it.

    

14. 14 Add the lotus paste filling, turn it upside down, and slowly push the dough down with your fingers.

    

15. 15 Push the dough until it is halfway through, then use the tiger's mouth position to push upward slowly until the entire dough is closed.

    

16. 16 Coat the mooncake base with a little dry flour and roll into a slightly longer oval shape.

    

17. 17 Put it into the mold and use the idle mold piece to help compact the mooncakes.

    

18. 18 Unmold the mooncake base from the mold, place oiled paper on a baking sheet, and place the unmoulded mooncake base on the baking sheet.

    

19. 19 Preheat the oven to 200 degrees for upper heat and 220 degrees for lower heat. Put it in the oven and bake for 8 minutes. After the pattern is set, take it out and brush it with a layer of egg yolk, then put it in the oven and bake it for about 10 minutes, until the surface is golden brown.

    

20. 20 The skin of freshly baked mooncakes is very dry and hard. After the mooncakes cool down, seal them and store them. After waiting for 2-3 days, the skins will gradually become soft and oily. This process is called "oil return". Therefore, do not rush to eat freshly baked mooncakes. Wait until the oil returns before eating.

    

21. 21 Finished product picture 1

    

22. 22 Finished product picture 2

    

23. 23 Finished product picture 3