Cantonese Egg Yolk Lotus Seed Paste Mooncakes (75g, 12 pieces)
Who can resist classic Cantonese salted egg yolk lotus seed paste mooncakes? This authentic variety features a thin, tender crust and generous filling, where the mildly sweet lotus seed paste perfectly balances the savory, salty salted egg yolk. A timeless classic that never goes out of style, every bite brings back that warm, nostalgic old-fashioned taste.
Ingredients
all-purpose flour
180g
invert sugar syrup
135g
peanut oil
45g
lye water (kansui)
2g
white lotus seed paste
about 360g
salted egg yolks
12 pieces
Instructions
1
Step 1
Invert sugar syrup + peanut oil + lye water
2
Step 2
Stir well
3
Step 3
Fully emulsify until thickened
4
Step 4
Add the all-purpose flour
5
Step 5
Stir well until no dry flour remains
6
Step 6
The dough is ready. Cover with plastic wrap and refrigerate for 30 minutes to relax
7
Step 7
Spray the salted egg yolks with white liquor and bake at 200°C (about 400°F) for 5–8 minutes, until they release a little oil
8
Step 8
Wrap about 30g of lotus seed paste around one egg yolk, totaling 45g
9
Step 9
Roll into balls. The filling is ready
10
Step 10
Take a 30g portion of dough
11
Step 11
Roll into a ball first, then flatten
12
Step 12
Wrap with one portion of filling, using your thumb and fingers to gather the dough upward
13
Step 13
Shape into a round and dust lightly with flour
14
Step 14
Place into a mold and press out the pattern
15
Step 15
One mooncake raw dough piece is ready
16
Step 16
Spray with water mist
17
Step 17
Place in a preheated oven on the middle rack and bake at 180°C (about 350°F) for 8 minutes to set the shape
18
Step 18
Remove and brush on a thin layer of egg wash (mix one egg yolk + 5g water + 5g oil)
19
Step 19
Return to the oven on the middle rack at 180°C (about 350°F) for 10 minutes or 170°C (about 340°F) for 12 minutes, adjusting based on the desired color
20
Step 20
Out of the oven
21
Step 21
While still hot, brush with cooked oil. Seal and let it rest for 2–3 days to allow the oil to return before eating
22
Step 22
Here's a picture of the finished product
23
Step 23
The lotus seed paste is smooth, silky, and not overly sweet. Have one!
