Cantonese style egg yolk lotus paste mooncakes

Cantonese Egg Yolk and Lotus Seed Paste Mooncakes: A Step-by-Step Guide

Cantonese mooncakes, with their golden crust and rich filling, are a Mid-Autumn staple. Here’s a simplified guide to making the classic egg yolk and lotus seed paste version.

Ingredients: For the skin, you’ll need 100g golden syrup, 30g lye water, 250g low-gluten flour, and 50g vegetable oil. For the filling, prepare 800g lotus seed paste (homemade or store-bought), 8 salted egg yolks (pre-soaked in wine for 30 mins), and 1 egg yolk for glazing.

Steps:

1. Make the skin: Mix golden syrup, lye water, and oil, then fold in flour. Knead into a smooth dough, rest for 1 hour.

2. Prepare filling: Divide lotus paste into 8 portions (each ~50g), flatten each, and wrap a salted yolk in the center. Seal tightly.

3. Assemble: Roll dough into 8 balls. Flatten each, wrap the filling, and pinch seams closed. Lightly dust with flour.

4. Shape: Press into a mooncake mold, then tap out onto a baking tray.

5. Bake: Brush with egg yolk, bake at 180°C for 15 mins, then 160°C for 10 mins until golden.

Tip: Rest dough before shaping for better texture. Store in an airtight container for 2–3 days to let flavors meld. Enjoy with tea!