How to make Cantonese style egg yolk lotus seed paste mooncake

For animals, eat is a verb. But for us humans, it's not just that. When eating, there are many aspects to consider. It has to be delicious and good for the body. And if you can do it yourself, both aspects will be satisfied. Now, let me introduce to you the method of making Cantonese-style egg yolk and lotus seed paste mooncakes.

1.121 Add sifted flour and custard powder, mix well and knead into a smooth dough with your hands, wrap it with plastic wrap, and let it rest for more than 1 hour.

2.212 Pour the invert sugar syrup into a large bowl, add edible soap water and mix well, then add salad oil and mix well

3. Marinate the salted egg yolks with cooking wine in advance and drain them. Divide the lotus seed paste into 10 portions, add about 80 grams of egg yolk to each portion, roll each portion of lotus seed paste into a ball, divide it into two halves, and put the salted egg yolk in the middle. Add the other half of the lotus seed paste and knead it into a ball.

4. Wrap 10 lotus seed pastes with egg yolks one by one.

5. Divide the relaxed dough into 10 portions and roll into small balls for later use.

6. Take a dough and flatten it with your hands. If it feels sticky, you can sprinkle some flour on your hands to prevent it from sticking. Then put the prepared filling ball in the middle of the dough and wrap it up.

7. Use your thumb and index finger to gently push the dough to slowly wrap the filling. Because the dough is thin, it is not easy to wrap. Be patient and pay attention to the strength to make the dough even without revealing the filling. After wrapping, knead it into a ball

8. Sprinkle some flour on the wrapped mooncake embryo, put it into the mold, and press it firmly.

9. Press the mooncake mold and put the finished mooncakes into the baking tray. Make 10 mooncakes in sequence.

10. Preheat the oven to 200 degrees, spray the mooncakes with water to prevent cracking, put them in the oven and bake for 5 minutes until they are set, take them out, brush the surface (not the sides) with egg yolk water, and then put them in the oven to bake for about 15 minutes. Pay attention to the mooncake skin, and take it out to cool, and then leave it for 1-2 days until the skin recovers oil and softens.

The health of the family is the biggest wish of housewives. So, through the healthy and delicious Cantonese egg yolk lotus seed paste mooncake introduced by the editor today, do you also want to learn how to make it? Go make one for your family right away.