Actually, I made them before the Mid-Autumn Festival, but I haven't had time to post them. The first time I made a Cantonese mooncake was a bit of a failure, the filling was not fried well, resulting in a bit of separation of the skin and filling. The conversion syrup is boiled by yourself, the water is adjusted by yourself, the filling is fried by yourself, and you can't buy duck egg yolks, it's really too much trouble, and it's not too much to eat, so I guess there's no next time ╮(╯_╰)╭

Materials

Main Ingredients:

Main ingredient: 50g of gluten free flour, 3g of milk powder, 32g of converted syrup, 0.5g of water is used to make the filling, 12g of peanut oil, 300g of the filling, and 5 salted egg yolks;

Accessories: Whole Egg Whites in moderation

Egg Yolk White Lotus Seed Paste Mooncake

1

Preparing the ingredients.

2

Add alkaline water to the converted syrup and stir to mix well. To the mixed syrup, add peanut oil and stir to mix well. Alkaline water, an alkaline water solution, has a complex composition. Since I didn't buy it, I mixed a 1:3 ratio of cooking soda and water to make it instead.

3

Pour in the flour and milk powder and knead into a dough.

4

Knead the dough wrapped in plastic wrap and let it rest for 1 hour, prepare raw salted egg yolks, because I'm afraid of fishy, soak the salted egg yolks in vegetable oil for half an hour to remove the fishy smell.

5

After the dough has rested, divide it into smaller portions as needed. Divide the lotus seed paste filling into small portions accordingly. Since mine is about 50g, the ratio of skin to filling is about 3:7.

6

Split 1 portion of lotus seed paste filling into 2 pieces, and sandwich the egg yolks in the center.

7

Take a pie crust dough, flatten it on your palm, and wrap the lotus seed paste filling around it.

8

After wrapping, pat a little bit of flour to make it easier to release the mold later.

9

Place the dough into the moon cake mold.

10

It's best to press the mooncake mold directly onto the baking sheet to press out the mooncake pattern.

11

Spray the top of the mooncake with some water and bake in a preheated 200 degree oven.

12

Bake for 5 minutes or so, when the pattern is set, take out the mooncake and brush the top with egg yolk water (only the top, not the sides), then put it back into the oven and bake it until the surrounding area is in the shape of a waist drum and the crust is evenly colored. It takes about 20 minutes to bake a ****, please decide the time and temperature according to the temperament of your oven.

Tips

1. Spray the surface of the mooncakes with water before putting them in the oven, and don't forget to do so

2. The crusts of the freshly baked mooncakes are very dry and hard. After cooling and sealing for a period of time, the crust will gradually become softer, and the surface will produce a layer of oily gloss, a process called "back to oil".

3. In this recipe, we used lye + water instead of spaghetti. Lye should be more common, you can buy it in the supermarket, it is also called sodium carbonate, soda ash. Don't buy it as baking soda (sodium bicarbonate). If the color is too dark, it means that you have overdosed on alkaline water. In addition, the water can also make the pie crust to produce a slight fluffy effect.