How to make Cantonese-style white lotus paste and egg yolk mooncakes

• 1.Prepare the ingredients
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  2. Stir the corn oil, conversion syrup, and Chinese quince powder evenly until it becomes a little cloudy, as shown in the picture below.

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  3.Sift the flour and pour in

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  4.Knead into a smooth dough, cover with plastic wrap and refrigerate for 1-2 hours

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  5.Home-pickled salted duck eggs, cut them in half and bake them in the oven for 2 minutes



6. Add lemon juice to the white lotus paste and mix evenly, then divide it into equal grams, so that it tastes sweet but not greasy.Add half an egg yolk and knead it into a ball

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  7.At the same time, divide the dough into equal parts Score, use the tiger's mouth to slowly lift up the kneaded lotus paste and egg yolk filling and wrap it up

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  8.What it looks like after wrapping

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  9. Roll it with dry powder and pat it off Use the excess powder to cover the shape with a mold.

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  10. Made two kinds, bake in the oven at 160 degrees for 5 minutes to set, cool Spread a thin layer of egg liquid, not too much

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  11.As long as Egg yolk

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  12.Set the look for 5 minutes



13. Bake at 150 degrees for 15 minutes and 2 minutes for coloring.I don’t need to bake it too much for the thin skin I made.

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  14. After three days of oil recovery, it is just crispy and has a sweet lemon fragrance.But not greasy.