Salted Egg Yolk Lotus Seed Paste Mooncakes (12 pieces)
Egg Yolk & Lotus Seed Paste Mooncakes — Silky, gently sweet lotus seed paste wraps around sandy, oil-rich salted egg yolks. The sweet-savory pairing is a classic Mid-Autumn flavor. Handmade to order with crisp, well-defined patterns — every bite is made with care.
Ingredients
Mooncake syrup
120 g
Peanut oil
48 g
Lye water (kansui)
3 g
All-purpose flour
175 g
Low-sugar white lotus seed paste
28 g
Instructions
1
Step 1
Combine the syrup and peanut oil.
2
Step 2
Add 3 g of lye water.
3
Step 3
Mix well.
4
Step 4
Until thickened.
5
Step 5
Add 175 g of all-purpose flour.
6
Step 6
Add 28 g of low-sugar white lotus seed paste.
7
Step 7
Fold in until no dry flour remains; the dough is ready.
8
Step 8
Take 30 g of lotus seed paste, wrap it around a salted egg yolk, and roll into a ball. The filling is ready. (Pre-bake the salted egg yolk at 180°C for 8 minutes beforehand.)
9
Step 9
Divide the rested dough into 12 portions, each weighing 30 g.
10
Step 10
Take one dough portion, wrap it around a filling, place it into a mold, and press out the pattern.
11
Step 11
One raw mooncake is ready.
12
Step 12
Arrange the raw mooncakes on a baking tray, spray with a fine mist of water, and place them in a preheated oven on the middle rack. Bake at 180°C for 8 minutes to set, then remove and cool for a few minutes before brushing with egg wash (1 egg yolk + 5 g water + 5 g oil, mixed until smooth).
13
Step 13
Return to the oven and bake at 180°C for 12 minutes.
14
Step 14
Done — here's a picture of the finished mooncakes.
