How to make Cantonese lotus paste and egg yolk mooncakes

Posted in Baking recipes

  • How to make Cantonese-style lotus paste and egg yolk mooncakes: 1< /p>

    1

    Crack the raw salted duck eggs, wash them, place them on a baking sheet and spray them with white wine to remove the smell, bake them at 180 degrees for 6 minutes, then soak them in peanut oil overnight and set aside.

  • How to make Cantonese-style lotus paste and egg yolk mooncakes: 2< /p>

    2

    Weigh the invert syrup, peanut oil, and water and stir evenly, then pour in the flour, press and divide into 30g portions, cover with plastic wrap and let rise for about 1 hour.

  • How to make Cantonese-style lotus paste and egg yolk mooncakes: 3< /p>

    3

    Take an egg yolk ➕ lotus paste filling = 45g, wrap it well and set aside.

  • How to make Cantonese-style lotus paste and egg yolk mooncakes: 4< /p>

    4

    After the crust has risen, wrap the fillings in it.

  • Cantonese style Steps to make lotus paste and egg yolk mooncakes: 5

    5

    Put it into the mooncake mold, press it into shape, and spray a little water to prevent cracking during baking. Preheat the oven and bake at 180 degrees for 8 minutes to set. Take it out and let it cool for about 3 minutes. Brush with a little egg yolk liquid (one egg yolk ➕5g peanut oil + 5g water), and continue baking in the oven at 160 degrees for 15 minutes.

  • Cantonese style Steps to make lotus paste and egg yolk mooncakes: 6

    6

    Finished product picture~

Tips

Adjust according to the temperature of your own oven. The temperature should not be too high, and the egg yolk liquid should not be brushed too much, otherwise it will easily crack.