Egg Yolk Lotus Mooncake

Prepare the Dough

In a bowl, combine invert syrup and peanut oil. Mix well with a hand mixer. Add lye water and mix until fully incorporated.

Mix Flours

In a large container, combine cake flour and bread flour. Mix well with a hand mixer.

Combine and Rest

Pour the wet mixture into the flour container. Use a silicone spatula to mix until no dry flour remains.

Wrap the dough in plastic wrap and let rest at room temperature for at least 3 hours.

Portion the Components

Weigh lotus seed paste and salted egg yolk together to 70g per portion. Weigh dough to 30g per portion. Repeat 12 times for 12 mooncakes.

Wrap the Filling

Wrap each salted egg yolk tightly with lotus seed paste, ensuring no air pockets.

Shape with Mold

Wrap the filled lotus paste in the dough wrapper (requires some technique). Roll in flour to prevent sticking, press with mold, and place on a lined baking sheet.

Prepare Egg Wash

Strain egg yolk through a fine sieve. Add 1 drop of syrup and 3 drops of water. Mix well.

First Bake

Preheat oven to 430°F (220°C). Spray mooncakes lightly with water. Place in oven and reduce to 390°F (200°C). Bake for 5 minutes, then remove.

Apply Egg Wash and Second Bake

Reduce oven to 360°F (180°C). When mooncakes are cool enough to handle, brush egg wash evenly on the surface. Return to oven and bake for 10 minutes. Remove and let cool.

Oil Return Period

Wearing gloves, place mooncakes in a sealed container lined with parchment paper. Seal and wait 3 days. After 3 days, the mooncakes will have softened and are ready to eat.