Cantonese style lotus paste and double yolk mooncake
| All-purpose flour 390g | Peanut oil 90g |
| Invert syrup 250g | White Lotus Seed （63g-egg yolk）×18 |
| Salted duck egg yolk 36 | Jianshui 6g |
Step 1
Mix invert syrup, peanut oil, and water, then add all-purpose flour, and use a scraper to mix the flour and liquid thoroughly. Form into a ball with your hands, put it in a plastic bag, and let it sit for more than 2 hours.
Step 2
Use an electronic scale to divide the cake crust and lotus paste (a total of 63 grams of lotus paste and egg yolk) into 18 equal parts, roll them into balls respectively, and wrap each lotus paste with two egg yolks.
Step 3
Fill the mooncake mold with flower pieces. Use the mooncake skin to fully wrap the fillings. The specific method is: press the mooncake skin into a thin piece in the middle and thick around the edges., as big as possible. Place the wrapped lotus paste and egg yolk filling in the middle, wrap it with a pie crust, and gently push the pie crust with your mouth or the palm of your hand until the lotus paste filling is completely covered. Put the wrapped mooncake dough into the mold, push down on the pressing pin with both hands (the force of both hands should be even), press until it is formed, and release the pressing pin (if it cannot be pressed down, don't press too hard, otherwise the cake will become crusty) It will overflow and become a hem, haha). The finale will pop up automatically, and then push down slightly, and the mooncakes will fall onto the baking sheet. This recipe mold does not require any powder or oil, which is very good.
Step 4
Preheat the oven to 200°C. Bake the mooncake embryo for 5 minutes to set it. Then take it out and brush it with a thin layer of egg liquid. The egg liquid must be thin, otherwise the pattern will be damaged when baked. You can dip it in the egg liquid. Use a wool brush to force out the egg liquid on the mouth of the container. Just use the little bit that cannot be forced out. The picture is of 50 grams of lotus paste egg yolk, so it is different from the finished product. The 100 grams of brushed egg yolk was rushed into the oven and I forgot to take a picture.
Step 5
Turn the oven to 175℃ and bake for 15 minutes, and the mooncakes are ready to be baked. The skin of the freshly baked mooncakes is dry and hard, and the oil will return after about three days. After the oil returns, the skin will become soft. In the picture, the child was clamoring for some food, so I cut it for him to try. Except for the skin, which was not soft enough, the rest was perfect. Cantonese style lotus seed double yolk mooncake cooking techniques1. Wear disposable plastic gloves to avoid sticking to your hands.
2. The ratio of crust to filling is 4:6. You can adjust the ratio appropriately according to the weight of your crust. My lotus seed mooncake has a ratio of 3.7:6.3.
