Egg yolk lotus seed paste-a classic Cantonese-style mooncake. Cantonese-style mooncake is a traditional Mid-Autumn Festival food in Guangzhou. It is named after being produced in Guangdong. It is the most important part of Chinese mooncakes. With its thin skin and rich stuffing, it has been famous all over the country as early as the Qing Dynasty. It is a must-have gift for friends and relatives during the Mid-Autumn Festival. One of the most famous varieties is the egg yolk lotus seed cake, which is also the basic style of Cantonese-style moon cake when it was first created. It still maintains the traditional production technology. The lotus seeds are fragrant and the egg yolk is delicious, which has not only been popular in Guangzhou for a hundred years, but also widely popular throughout the country in recent years.

raw material editor

crust:

111g of flour, 2ml of milk powder, 75g of invert syrup, 1/4 teaspoon (about 1g) of edible scooped water (which can be replaced by mixing the ratio of edible alkali and water evenly at 1:3), and 25g of salad oil.

Filling:

About 751g of lotus seed paste and 11 salted egg yolks.

surface brush liquid: egg yolk water (1 egg yolks+1 tablespoons egg whites).

physical picture of egg yolk lotus seed cake

physical picture of egg yolk lotus seed cake

Practice:

1. Pour the converted syrup into a large basin, add the edible water and mix well, then add the salad oil and mix well.

2. Add the sieved flour and custard powder, stir well, knead it into smooth dough by hand, wrap it with plastic wrap, and let it stand and relax for more than 1 hour.

3. The salted egg yolk is marinated and drained in cooking wine in advance, and the lotus paste stuffing is divided into 11 portions, each with about 81g of egg yolk. Each portion of lotus paste stuffing is kneaded into balls, and then divided into two halves, with salted egg yolk in the middle. Then buckle the other half of the lotus paste stuffing, and finally knead it into balls for later use.

4. Wrap 11 lotus paste fillings with egg yolk in turn.

5. Divide the loosened dough into 11 portions and knead into small balls for later use.

6. Take a pastry dough and flatten it by hand. If you feel sticky, you can pat some flour on your hand to prevent it from sticking, and then put the stuffing ball in the middle of the pastry and wrap it.

7. Gently push the cake crust with your thumb and forefinger to slowly wrap the stuffing, because the cake crust is thin and not very good. You should be patient and pay attention to make the cake crust even and not expose the stuffing. After wrapping, knead it into a ball.

8. pat some flour on the wrapped moon cake embryo, put it into the mold and press it.

9. Press the mooncake mold, put the finished mooncakes into the baking tray, and make 11 mooncakes in turn.

11. preheat the oven to 211 degrees, spray water on the moon cake to prevent cracking, bake it in the oven for 5 minutes until it is set, take it out, brush the surface (not used on the side) with egg yolk water, bake it in the oven for about 15 minutes, pay attention to the observation, and then take it out and let it cool, and then leave it for 1-2 days, and the cake skin will return oil and soften.