I made my own lotus seed paste with salted egg yolk mooncakes, which has an incredibly delightful taste. The process of making lotus seed paste starts with cooking the lotus seeds, then using a wall-breaking machine to turn them into a fine paste. Mix it with white sugar, oil, and maltose, cook patiently in a non-stick pan until the paste becomes thick and non-sticky. Next, I divided this tempting lotus seed paste into several 30g balls, preparing them as fillings for the mooncakes.
Following that, I prepared the conversion syrup, mixing it harmoniously with alkaline water and peanut oil as a base for making the mooncake crust. The dough formation relies on 200g of regular flour, which after gentle kneading and an hour of relaxation, becomes soft and elastic.
The core of the mooncake – the salted egg yolk, needs to be mixed with a small amount of water and oil, left to stand briefly, brushed with a thin layer of egg liquid, then baked in the oven at 180 degrees for 12 minutes until golden brown.
The baked mooncakes have a uniform color and a warm residual heat, the perfect time for packaging. The treatment of salted duck eggs is equally crucial, first heating them in the oven until fragrant, providing rich flavor layers for the mooncakes. Segmentation of the mooncake crust, filling, each step requires meticulous handling to ensure that the lotus seed paste and salted egg yolk are gently wrapped in the crust, lightly tapped with flour to prevent sticking, molded with a mold for a neat appearance and easy separation.
The final baking step is essential, lightly spray water on the mooncake surface, place it in a preheated oven at 200 degrees, bake for just six minutes, and the mooncakes will present a perfect baking effect. Let them cool, pack them in exquisite packaging, not only easy to make, but also fragrant and not greasy, leaving a lingering taste.
