Ingredients
Lotus seed paste ( 220g ) | All-purpose flour ( 120g ) |
Egg yolk ( 11 pieces ) | Oil ( 30g ) |
Mooncake conversion syrup ( 80g ) | Lishui ( 2 grams ) |
How to make Cantonese lotus paste and egg yolk mooncakes
1. Spray egg yolks with white wine, marinate for 5 minutes and put on the baking sheet
2. Bake at 180 degrees for 7 minutes
3. Pour 80 grams of syrup, 2 grams of water and 30 grams of oil together
4.Mix evenly
5.Sift in the flour
6.Press evenly and it will be shiny
7.Wrap it in plastic wrap and refrigerate it for more than 1 hour
8.25 grams of lotus seed paste is kneaded into a ball
9. Lotus paste wrapped in egg yolk
10.Use 15 grams of the dough to wrap in lotus paste.Put 50 grams into the mold and squeeze it out
11. Preheat the oven to 180 degrees.Spray some water on the mooncakes and put them in the oven for 8 minutes to set, then take them out and brush them with some egg yolk liquid., and then bake at 180 degrees for 12 minutes.
12.This is the finished product
Tips
When packaging the mooncakes, try to make them even and extruded Sometimes, you can dip a little flour into the mold to prevent it from sticking.Because I do it alone, sometimes it’s inconvenient to take pictures because my hands are oily.So I didn’t take some detailed pictures
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