Cantonese-Style Salted Egg Yolk and Lotus Seed Paste Mooncake🥮with 50g~125g Ratio of Skin to Filling🥮

Combine inverted sugar syrup, peanut oil, and alkaline water in a container.

Mix evenly using a manual whisk.

Ensure the oil and syrup are completely mixed, with no visible oil spots. Otherwise, the dough will crack and harden when making mooncakes.

Add all-purpose flour and mix into a dough using a silicone spatula. If making a larger quantity, use hands to knead after mixing slightly.

Wrap the dough with cling film and let it rest at room temperature for 2 hours.

While resting the dough, bake salted egg yolks (ignore the picture showing more than 7 😂 as I forgot to take a new picture and reused an old one). If using eggs with shells, wash away the egg white cleanly, spray a bit of liquor for eliminating odor, then bake at 150°C for 8–10 minutes without preheating the oven.

Combine the salted egg yolk and lotus paste (or other fillings) to make a 35g portion. Cover the egg yolk with lotus paste, roll it into a ball, and cover with cling film to prevent drying. PS: For larger portions, check the ratios mentioned in the summary for detailed proportions.

Divide the rested mooncake dough into 15g portions.

Flatten a piece of dough in your palm to form a thin sheet, then place the filling inside.

Use your thumb and finger to carefully push upward around the filling.

It should look like this. Roll each piece into a ball.

Roll each ball lightly in cornstarch. Avoid too much starch.

Roll the ball gently to even out the coating. This step helps prevent sticking to the mold and allows for easy unmolding.

Press each ball into a mooncake shape using a mold.

Preheat the oven to 200°C. Before baking, spray water on the mooncakes to prevent cracking due to high temperatures. Bake on the middle rack for 7 minutes, remove to brush lightly with egg wash. Be cautious not to use too much egg wash or the pattern will not be clear. After brushing, bake at 210°C until the surface is browned. 🌺Egg wash recipe: 1 egg yolk + ¼ egg white + 10g water🌺This amount is sufficient for brushing 100–200 mooncakes. Use a bristle brush instead of silicone brushes, as silicone brushes apply unevenly.

Transfer the baked mooncakes to a cooling rack to cool completely. Once cooled, they can be sealed for storage. Wait for the oil to return, generally 1–2 days. Mine are usually ready by the second day. Mooncakes can be stored at room temperature for 5–7 days. PS: Freshly baked mooncake skins are hard. After the oil returns, they become soft.

Here's the result the next morning: already returned oil.

Shiny and glossy.

Cut one open. A 50g mooncake with half an egg yolk is sufficient.

This was previously made with a full egg yolk for a 50g mooncake. It ends up having too little lotus paste filling. So I usually use half an egg yolk.

This one is 50g of red bean paste and half an egg yolk, also made earlier.

These are from earlier, all 125g.

125g cut open.

125g portion.

Once completely cooled, seal for storage.