Cantonese egg yolk lotus paste bean paste mooncake

Cantonese style mooncake pre-mixed powder 300g	Baking syrup 225g
Corn oil 75g	Lotus paste filling 500g
Bean paste filling 500g	Egg yolk 20 pieces
Liquor Appropriate amount	Egg yolk liquid One

How to make Cantonese egg yolk, lotus paste and bean paste mooncakes

Step 1

Pour in 225g of baking syrup

Step 2

Add the corn oil to the syrup and stir evenly until it becomes emulsified and the syrup turns slightly white.

Step 3

Sifting mooncake powder

Step 4

Add the mooncake powder to the syrup and mix well

Step 5

Stir evenly to form a dough. You can add mooncake powder appropriately according to the softness and hardness of the dough.

Step 6

Divide the dough after kneading it

Step 7

split into 3A small dough of 0 grams can be divided into approximately 19-20 pieces.

Step 8

Brush the egg yolk with some white wine with a small brush

Step 9

Brush with white wine and bake in the oven at 170 degrees for 5 minutes

Step 10

The egg yolk is already cooked

Step 11

Divide the filling into 60g portions

Step 12

Wrap the egg yolks in the filling

Step 13

Then wrap the mooncake skin

Step 14

Roll the wrapped mooncakes in flour and press the mold

Step 15

Preheat the oven and bake at 190 degrees for 5 minutes

Step 16

Bake at 190 degrees for 5 minutes

Step 17

After 5 minutes, cool the mooncakes and brush a layer of egg yolk liquid on them.

Step 18

Then continue to bake in the oven for 150 minutes

Step 19

Freshly made mooncakes are relatively hard.

Step 20

You need to leave the mooncakes overnight to recover the oil.

Step 21

It’s ready to be packaged and given as a gift

Step 22

The mooncakes are super delicious after returning oil a day later Cooking techniques for Cantonese egg yolk, lotus paste and bean paste mooncakes

Egg yolks must be removed with white wine