Pie crust materials; Cake flour 200g
Invert syrup 140g Jianshui 3g
Peanut oil 50g Lotus paste filling;
Lotus seeds 300g Rock Sugar 80g
Peanut oil 80g
How to make Cantonese lotus seed mooncakes Cantonese Lotus Seed Mooncake Recipe Illustration 1

Step 1

First make the lotus paste filling and lotus seed fillingSoak for more than 4 hours before cooking, and remove the lotus seed core, otherwise it will be very bitter. Then cook the processed lotus seeds until soft. Cantonese Lotus Seed Mooncake Recipe Illustration 2

Step 2

Let the cooked lotus seeds cool and then grind them with a food processor. Then put them in a non-stick pan and start frying. Add peanut oil in several batches and fry them until the water is dry. Try to fry them as dry as possible. Cantonese lotus paste mooncake recipe illustration 3

Step 3

Start making the pie crust. Add inverted syrup and water and mix well. If you see small bubbles forming, add more oil and mix well. Cantonese Lotus Seed Mooncake Recipe Illustration 4

Step 4

Sift in low-gluten flour, or you can use special mooncake flour. Cantonese Lotus Seed Mooncake Recipe Illustration 5

Step 5

Mix well with a silicone spatula. Let rest at room temperature for 2 hours before use. Do not refrigerate. Cantonese Lotus Seed Mooncake Recipe Illustration 6

Step 6

When the dough is rising, weigh the filling. Generally, the ratio of filling to skin is 8:2. What I made was 7:3. Choose according to your preference.Cantonese Lotus Seed Mooncake Recipe Illustration 7

Step 7

After filling, roll it into a round shape and put it into a mooncake mold to press out the shape. Cantonese Lotus Seed Mooncake Recipe Illustration 8

Step 8

Preheat the oven to 160 degrees and put it into the middle shelf of the oven, bake for 5 minutes, take it out and let it dry for 1 minute, brush the surface with egg yolk liquid, then bake at 150 degrees for about 20 minutes. Cantonese Lotus Seed Mooncake Recipe Illustration 9

Step 9

After the mooncakes are baked, wait two days for the oil to return before eating them. It is best to eat mooncakes with tea... Cantonese Lotus Seed Mooncake Recipe Illustration 10

Step 10

The lotus paste tastes fragrant and must be made with rock sugar. It is sweet and not sticky and has a sweet ice taste. Cantonese lotus seed paste mooncake cooking tips

Conversion syrup can be made at home or purchased. The homemade method is also very simple, but it needs to be prepared 3 days in advance for better results. Using a 50g mooncake mold, this recipe can make 18 mooncakes.