There are different varieties of mooncakes, but Cantonese mooncakes are the most traditional in the hearts of Chinese people. Can hand moon cake to family and friends, this will be the most heartfelt gift of the Mid-Autumn Festival. Please be patient and read through the 42 steps, which are explained in great detail! Wish you success! The most expensive in this world is never the most expensive or the rarest. Rather, it's about who makes it for whom, and that right can only be enjoyed by those you love. Just for reference: This recipe makes 48 mooncakes (50g each)

Main ingredient unknown

Mooncake flour 600g

Converted sugar 450g

Alkaline 6g

Corn oil 150g

Milk powder 45g

Accessories

White lotus seed paste 615g

Salted egg yolks 48g

What is the best way to make mooncakes? p>48 salted egg yolks

200 ml of white wine (38 degrees or above)

200 ml of purified water

1 raw egg

Step 1: How to make lotus seed paste and egg yolk Cantonese mooncake (super complete version)

(1) Handle the yolks: Pour the salted yolks on a plate, and pour in the corn oil that does not exceed the yolks

Step 2: How to make lotus seed paste and egg yolk Cantonese mooncake (super complete version)

Step 2: How to make lotus seed paste and egg yolk Cantonese mooncake (super complete version)

Place in the refrigerator for more than 5 hours

Step 3: How to Make Lotus Seed Paste and Egg Yolk Cantonese Mooncake (Super Complete Version)

Pre-heat the oven at 150 °, place the yolks in the baking dish and bake for 5 minutes

Step 4: How to Make Lotus Seed Paste and Egg Yolk Cantonese Mooncake (Super Complete Version)

Appropriate amount of high concentration of white wine (38 degrees or more) poured into a spray bottle

Step 5 lotus seed paste egg yolk Cantonese moon cake (super complete version) how to eat

The salted egg yolks out of the oven, the salted egg yolks at this time ZiZhiZhi is very tempting! Put on some heat-resistant gloves and watch out for the heat!

Step 6 lotus seed paste egg yolk Cantonese moon cake (super complete version) how to do

White wine sprayed on the surface of the salted egg yolk while it is still hot, can be effectively deodorized, cooled and spare

Step 7 lotus seed paste egg yolk Cantonese moon cake (super complete version) how to stir fry

(B) moon cake filling production: take a salted egg yolk, add the appropriate amount of white lotus seed paste on the weighing scale equals to 25 grams

Step 8 lotus seed paste and egg yolk Cantonese moon cake (super complete version) how to cook

Hands dipped in a small amount of corn oil (soaked yolks left), lotus seed paste filling pressed into a round thin skin, salted egg yolks placed in the center of the round skin

Step 9 lotus seed paste and egg yolk Cantonese moon cake (super complete version) how to braise

Packed the yolks into lotus seed paste, gently close the mouth

Step 10 How to stir lotus seed paste and egg yolk mooncake (super complete version)

Roll it with your hands

Step 11 How to stir lotus seed paste and egg yolk mooncake (super complete version)

Get a big heap of lotus seed paste and egg yolk filling

Step 12 How to make lotus seed paste and egg yolk mooncake (super complete version)

Cover with cling film to prevent the filling from drying out, set aside

Step 13 How to make lotus seed paste and egg yolk mooncake (super complete version)

The filling is not as good as it was in the past, but it will be better if you have it in the future. p>

Step 13: How to make lotus seed paste and egg yolk mooncake (super full version)

(3) Mooncake crust: Squeeze 450 grams of transformed syrup into a cooking bowl

Step 14: How to make lotus seed paste and egg yolk mooncake (super full version)

Add 6 grams of alkaline

Step 15: How to make lotus seed paste and egg yolk mooncake (super full version)

Step 15: How to cook lotus seed paste and egg yolk mooncake (super full version)

The two mix together. p>

Mix the two and stir well

Step 16: How to make lotus seed paste and egg yolk mooncake (super complete version)

Then add 150g of corn oil

Step 17: How to make lotus seed paste and egg yolk mooncake (super complete version)

Mix well and reserve

Step 18: How to make lotus seed paste and egg yolk mooncake (super complete version)

Step 18: How to make lotus seed paste and egg yolk mooncake (super complete version)

Mix 45g of milk powder with 600g of mooncake mix

Step 19 How to Make Lotus Seed Paste and Egg Yolk Cantonese Mooncake (Super Complete Version)

Sift the powders together

Pour the sifted powders into the sugar syrup, stirring with a spatula first. How to make lotus seed paste and egg yolk mooncake (super complete version)

(4) Mooncake wrapping method: Divide the mooncake dough into 25 grams each

Step 24: How to make lotus seed paste and egg yolk mooncake (super complete version)

Roll each small dessert and press it to form a round thin crust

Step 25: How to make lotus seed paste and egg yolk mooncake (super complete version)

Step 26: How to make lotus seed paste and egg yolk mooncake (super complete version)

Step 26: How to make lotus seed paste and egg yolk mooncake (super complete version)

25g mooncake crust + 25g mooncake filling, put the filling in the center of the mooncake crust

Step 26 How to Make Lotus Seed Paste and Egg Yolk Mooncakes (Super Full Version)

Seal the mooncake gently with your hands, and roll it into a round shape

Step 27 How to Make Mooncakes (Super Full Version)

Place the mooncake in a small amount of mooncake flour and roll it around

Step 19 How to Make Mooncakes (Super Full Version)

This is a good recipe. Step 28: How to make lotus seed paste and egg yolk mooncake (super complete version)

Put it in the palm of your hand and gently roll it again

Step 29: How to make lotus seed paste and egg yolk mooncake (super complete version)

Put the rounded dough ball into a mooncake mold (50 grams)

Step 30: How to make lotus seed paste and egg yolk mooncake (super complete version)

Step 31: How to make lotus seed paste and egg yolk mooncake (super complete version)

Step 32: How to make lotus seed paste and egg yolk mooncake (super complete version)

Press the mooncake gently in the downward direction, and make sure to pay attention to the strength, so that you can press the mooncake out of the mooncake!

Step 31 Lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe book

White this step will be a sense of accomplishment (the sense of accomplishment is bursting)

Step 32 Lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe book

Following the same method, printed out a pile of a pile of moon cakes

Step 33 Lotus seed paste and egg yolk Step 34: How to make lotus seed paste and egg yolk for Cantonese mooncakes

Beat the egg yolk with an egg whisk and set aside

Step 35: How to make lotus seed paste and egg yolk for Cantonese mooncakes

Pure water, 200ml, is poured into a bowl of water and then poured into a bowl of water, 200ml, is poured into a bowl of water and then poured into a bowl of water. Pure water 200 ml into a spray bottle

Step 36 lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe

Placing the moon cake into the baking dish, sprayed with a layer of pure water

Step 37 lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe

Pre-heated oven at 150 degrees Celsius, upper and lower heat, medium, the moon cake baked 10 minutes

Step 38 lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe

Pre-heated oven 150 degrees Celsius, upper and lower heat, medium, moon cakes baked 10 minutes

Step 39 Lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe

Oven 150 degrees, upper and lower heat, middle layer, continue to bake for 12 minutes removed

Step 40 Lotus seed paste and egg yolk Cantonese moon cake (super complete version) of the recipe

Baked moon cake golden! After drying, seal the plastic wrap yo

Step 41 lotus seed paste egg yolk Cantonese moon cake (super complete version) of the recipe

(F) back to oil Before oil return ~ When the moon cake crust to absorb water, oil and moon cake filling inside the oil, the crust will become soft and oily, the moon cake will be the best taste at this time. The mooncakes should be kept in a cool place for more than 24 hours before they become soft. We call this process "oiling".

Step 42: How to Make Cantonese Mooncakes with Lotus Seed Paste and Egg Yolk

After oiling

Finish picture

Cooking Tips

1,The yolks should be processed in advance, so that the yolks will be tasty!

2, if you do not want to buy the conversion syrup, you can find more homemade syrup methods through the Food Jie App!