All-purpose flour 130g Low gluten flour 30g
Jianshui 3 grams Invert syrup 120g
Peanut oil 40g Salted duck egg yolk 20 capsules
Low sugar white lotus paste 500 grams Oily red bean paste filling 300g
Rum 50ml Egg yolk liquid A little
How to make Cantonese lotus paste and egg yolk mooncakes Illustration of how to make traditional Cantonese lotus paste and egg yolk mooncakes by a bakery master 1

Step 1

Soak the egg yolks in rum for more than 1 hour. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 2

Step 2

Preheat the oven to 180 degrees, turn the heat up and down, add the egg yolks, and bake for 3-5 minutes. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 3

Step 3

Golden syrup, sour water, and peanut oil were weighed separately.Traditional Cantonese-style lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 4

Step 4

Beat the eggs with a whisk until completely mixed and let sit for a while. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 5

Step 5

Sift in the flour, stir evenly while pouring, and knead into a smooth dough. Traditional Cantonese lotus paste and egg yolk cake by the bakery masterIllustration of how to make cake 6

Step 6

Cover with plastic wrap and let sit for more than three hours. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 7

Step 7

Weigh the low-sugar white lotus paste and egg yolk together, divide into 50g portions and wrap them well. (Don’t mind the little black spot, it’s just the red bean paste filling) Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 8

Step 8

A total of 13 white lotus paste and 7 red bean paste were made.Traditional Cantonese-style lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 9

Step 9

Divide the mooncake dough into 13-15g portions. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 10

Step 10

Roll the pie crust into a round shape and wrap it with mooncake filling. Slowly push the pie crust up to a ratio of 2:8. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 11

Step 11

Coat the cake embryo evenly with flour, sprinkle the inner wall of the cake mold with flour, then pour off the excess flour, and place the cake embryo into the mold. Traditional Cantonese lotus paste and egg yolk mooncakes made by the bakery master Illustration of how to do it 12

Step 12

Press down the handle of the mold gently, wait a few seconds and push out the mooncake. The force should be even. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 13

Step 13

White Lotus Seed Gong Xi Fa Cai mold mooncake embryo. Illustration of how to make traditional Cantonese lotus paste and egg yolk mooncakes by the bakery master 14

Step 14

A mooncake embryo filled with red bean filling to wish you good fortune. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 15

Step 15

The prepared mooncakes are neatly placed in the baking pan. Traditional Cantonese-style lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 16

Step 16

Preheat the oven to 210 degrees, set the upper and lower heat to the middle level, and bake for 5 minutes to set.Traditional Cantonese-style lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 17

Step 17

Mix one egg yolk + one gram of water and sift. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 18

Step 18

Take out the mooncakes and lightly brush them with egg wash. Traditional Cantonese lotus paste and egg yolk mooncakes made by the bakery master Illustration of practice19

Step 19

Turn the oven up and down to 170 degrees for about 8-10 minutes. Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of practice 20

Step 20

After taking it out of the oven, let it cool down, bag it and store it at room temperature. It will taste better after the oil is returned! Traditional Cantonese lotus paste and egg yolk mooncakes from the bakery master Illustration of how to do it 21

Step 21

I can't always buy satisfactory egg yolks on the market. This time I used Jinqixiang egg yolks, which looked pretty good. Cantonese style lotus paste and egg yolk mooncakes cooking techniques