flour 250g Peanut oil 65g
Invert syrup 175g Jianshui 4g
Salt 3g Duck egg yolk for baking 9
Peanut oil [soaked egg yolk] Appropriate amount Lotus paste filling 500g
Bean paste filling 180g Jujube paste filling 180g
Raw egg yolk one Water (for egg yolk water) 30g
How to make egg yolk and lotus paste mooncakes Illustration of how to make egg yolk and lotus paste mooncakes 1

Step 1

Soak egg yolks in peanut oil overnight Illustration of how to make egg yolk and lotus paste mooncakes 2

Step 2

Steam for 20 minutes and let cool. Egg Yolk Lotus Seed Mooncake Recipe Illustration 3

Step 3

Stir 250g flour and 3g salt evenly. Illustration of how to make egg yolk and lotus paste mooncakes 4

Step 4

Add syrup and water and stir evenly. Be sure to stir evenly before proceeding to the next step. Illustration of how to make egg yolk and lotus paste mooncakes 5

Step 5

Stir the syrup and soda water evenly and add peanut oil. Continue stirring until fully emulsified before proceeding to the next step. Illustration of how to make egg yolk and lotus paste mooncakes 6

Step 6

Pour the fully emulsified oil and syrup into the noodles and mix well. Illustration of how to make egg yolk and lotus paste mooncakes 7

Step 7

Cover with plastic wrap and let rest for half an hour.Illustration of how to make egg yolk and lotus paste mooncakes 8

Step 8

While the noodles are rising, let’s divide the fillings. The most classic Cantonese mooncake is Erba skin. That is, the ratio of skin to filling is 2:8. If it is the first time to make it, it is recommended that the skin be appropriately thick, otherwise it will not be wrapped well and the skin will break. Illustration of how to make egg yolk and lotus paste mooncakes 9

Step 9

I made a 100g mooncake with 80g of fillings [egg yolk and lotus paste, a total of 80g]. After weighing it, wrap the egg yolk with lotus paste, roll it into a ball and set aside. Illustration of how to make egg yolk and lotus paste mooncakes 10

Step 10

After all the fillings are divided, the skin will be proofed, 20g skin. Illustration of how to make egg yolk and lotus paste mooncakes 11

Step 11

Wrap it up little by little. Beginners are advised to adjust the ratio of skin to filling. Illustration of how to make egg yolk and lotus paste mooncakes 12

Step 12

Wrap it up, card mold. Illustration of how to make egg yolk and lotus paste mooncakes 13

Step 13

All stuck and sprayed with water. Illustration of how to make egg yolk and lotus paste mooncakes 14

Step 14

Use this little spray bottle to spray a little water on the surface to prevent cracking. 170 degrees for 15 minutes. Illustration of how to make egg yolk and lotus paste mooncakes 15

Step 15

Take it out and let it cool slightly until the surface is warm but not hot to the touch.Illustration of how to make egg yolk and lotus paste mooncakes 16

Step 16

Egg yolk water. Illustration of how to make egg yolk and lotus paste mooncakes 17

Step 17

Brush the egg yolk water carefully several times. Illustration of how to make egg yolk and lotus paste mooncakes 18

Step 18

Apply a few thin layers. Be patient. Illustration of how to make egg yolk and lotus paste mooncakes 19

Step 19

Brush the sides too. Illustration of how to make egg yolk and lotus paste mooncakes 20

Step 20

Bake at 170 degrees for another 10 minutes, then take out and let dry until warm. Brush with a few more layers of egg wash. Continue to bake at 170 degrees for another ten minutes. Illustration of how to make egg yolk and lotus paste mooncakes 21

Step 21

Made eight 85g pieces, 40g skin and 45g filling. Bean paste and jujube paste. 85g is 170 degrees for 13 minutes, 170 degrees for 10 minutes, and finally 170 degrees for 5 minutes. Illustration of how to make egg yolk and lotus paste mooncakes 22

Step 22

Like egg yolk mooncakes, you need to brush them twice with egg yolk water. Illustration of how to make egg yolk and lotus paste mooncakes 23

Step 23

After baking, let cool at room temperature.Illustration of how to make egg yolk and lotus paste mooncakes 24

Step 24

After it is completely cool, seal it in a plastic bag and let it rest for two to three days. Because baked mooncakes are relatively hard, they need to be softened before they are delicious. Illustration of how to make egg yolk and lotus paste mooncakes 25

Step 25

Erba skin is very thin, classic egg yolk lotus paste. Illustration of how to make egg yolk and lotus paste mooncakes 26

Step 26

Unforgettable taste. Illustration of how to make egg yolk and lotus paste mooncakes 27

Step 27

My favorite mooncake. Cooking tips for egg yolk and lotus paste mooncakes

Leather is more difficult to wrap, so novices are advised to start with thicker leather. This recipe makes nine pieces of 28 pieces of egg yolk and lotus paste per 100 grams. Forty grams of skin and forty-five grams of filling. The oven temperature should be adjusted slightly according to your own oven. You can stop when you see that the color is done.