Lotus Paste Egg Yolk Mooncake

Many people think making mooncakes is difficult, but I find it easier than baking bread or cake. Once you give it a try, you’ll see how simple it can be. Let’s learn how to make this traditional lotus paste egg yolk mooncake together!

Course Snack

Cuisine Chinese

Prep Time 2

Cook Time 25

Servings

Calories 278kcal

Ingredients

Mooncake Dough:

140 g golden syrup – this gives the mooncake skin its unique sweetness and soft texture.
5 g lye water – helps the mooncake skin develop a beautiful golden-brown color.
50 g corn oil – makes the skin crispier and adds moisture.
200 g all-purpose flour – use good quality flour for a delicate texture.

Filling:

20 fresh salted egg yolks – these add a rich savory flavor to the mooncakes.
Pre-made lotus seed paste – choose a high-quality lotus paste to save time without compromising flavor.

Others:

A small amount of liquor – to spray on the salted egg yolks to remove any odor and enhance the aroma.
Egg wash 1 egg yolk + 15g water – for brushing on the mooncakes during baking to give them a lovely color.

Instructions

Make the Dough:

In a large bowl, combine the golden syrup, lye water, and corn oil. Mix well until fully combined.
Gradually add the 200g of flour, stirring with your hand or a tool to mix it into the liquid. Once it comes together, knead the dough until smooth and uniform. This step takes some patience, but it’s important for a consistent texture.
Cover the dough with plastic wrap and let it rest for 2 hours. This will make the dough softer and easier to work with.

Prepare the Salted Egg Yolks:

Gently crack the fresh salted duck eggs, carefully separating the yolks. Ensure the yolks remain intact.
Place the yolks on a baking tray and lightly spray them with liquor. This helps eliminate any fishy odor and enhances their fragrance.
Bake the yolks in a preheated oven at 180°C (350°F) for about 8 minutes, or until they release some oil and are slightly cooked. Remove and let them cool. Baking the yolks deepens their flavor and enhances their richness.

Assemble the Mooncakes:

Take a portion of lotus paste and wrap it around each baked egg yolk. The total weight of the filling (including the egg yolk) should be 30g. Roll each piece into a smooth ball and set aside.
Divide the rested dough into 20 portions, each weighing 20g. Flatten each portion in the palm of your hand.
Place the filling in the center of the dough and carefully wrap it, sealing the edges tightly. Roll the mooncake into a smooth ball, ensuring the filling is completely enclosed.

Bake the Mooncakes:

Lightly dust the surface of the mooncakes with flour to prevent sticking, then press each one into a mooncake mold to form beautiful patterns.
Preheat your oven to 170°C (340°F). Before baking, lightly spray the mooncakes with water to prevent cracks during baking.
Bake the mooncakes for 10 minutes, allowing them to set in shape.
Remove the mooncakes and brush the tops with egg wash for a golden finish.
Return the mooncakes to the oven and bake for another 15 minutes at 170°C (340°F). Keep an eye on the color to prevent over-baking.

Oil Recovery:

After baking, allow the mooncakes to cool before placing them in a sealed container for 2 days to allow them to “recover oil.” During this time, the mooncake skin will become softer and shinier.

Video

@nanawithchopstick
Lotus Paste Egg Yolk Mooncake Many people think making mooncakes is difficult, but I find it easier than baking bread or cake. Once you give it a try, you’ll see how simple it can be. Let’s learn how to make this traditional lotus paste egg yolk mooncake together! Find the written recipe on my blog (link in bio). Happy baking! chinesecooking moonfestival midautumnfestival mooncakes mooncake #mooncakefestival #月饼 #中秋 #lotuspaste #handmade #asianfood #homemade #mooncakehomemade #eggyolk #saltedeggyolk
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Nutrition