Ingredients
Flour ( 350g ) | Inversion sugar syrup ( 250g ) |
Jianshui ( 5g ) | Lotus paste and egg yolk filling ( 1200g ) |
Egg yolk liquid ( 1 piece ) | Edible oil ( 65g ) |
How to make Cantonese-style mooncakes with white lotus paste and egg yolk
1.Pour the prepared invert sugar syrup, alkaline water, cooking oil, and syrup together and stir well
2.Sift and add flour,
3.Mix evenly enough to form a dough
4.Wrap the dough in plastic wrap and put it in the refrigerator for a small amount
5.Put the egg yolks into the oven and bake them
6. Divide the prepared dough and white lotus paste filling into small balls and shape them into balls [For the method of lotus paste filling, please see my other recipe for the lotus paste filling method, which has detailed instructions]
7. Press and stir-fry the lotus paste filling, take an egg yolk and put it into the lotus paste filling
8.Wrap the egg yolk with lotus paste
9.Take a piece of dough, press and stir-fry it, and add a lotus paste and egg yolk filling
10.Push up the rotating bag method and slowly close it
11.Put the wrapped mooncakes into shape using a mooncake mold
12.Spray a little water on the surface
13.Put it in the oven and bake it for 10 minutes, then brush it with the first egg yolk liquid, then brush it with the second egg yolk liquid after 15 minutes, and bake it for 5 minutes until the mooncakes are colored
Tips
Wrap the prepared mooncakes with plastic wrap or packaging bags , wait for a day or two before the oil returns to taste, and the taste will be better.The freshly baked mooncakes will have a slightly harder texture.This is my favorite lotus paste and egg yolk mooncake.I like it so I share it
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