The process of making mooncakes starts with preparing the ingredients. First, make sure you have high-gluten flour, low-gluten flour, maltose syrup, alkaline water, and other materials for making mooncake crust. Lotus seed paste requires lotus seeds, granulated sugar, and peanut oil. As for the salted egg yolk filling, prepare salted egg yolks, a small amount of white wine, and cooking oil.
When dealing with the salted egg yolks, first roll them in white wine, then place them on a baking tray, and bake in a preheated oven at 150 degrees for 7 minutes. Once baked, let the salted egg yolks cool, dip them in oil making sure they are completely covered, then seal and refrigerate for a day.
Next, mix all the ingredients of the mooncake crust and knead into a smooth dough, then place it in a bag and refrigerate in the fridge for at least two hours to relax.
Meanwhile, mix the lotus seed paste with the prepared salted egg yolks to prepare the filling.
After the dough has rested sufficiently, divide it into even small pieces, and roll each piece into a thin round sheet. These thin sheet crusts are used to wrap the prepared lotus seed paste or salted egg yolk filling, then carefully seal the edges.
Place the prepared mooncakes on a baking tray, gently brush the surface with a layer of egg yolk mixture to enhance color and flavor. Once all preparations are complete, preheat the oven to 180 degrees Celsius, place the mooncakes on the middle rack, and bake for about 20 minutes until golden brown and tempting.
Following the above steps, homemade mooncakes are completed, not only delicious but also infused with the unique warmth of handmade craftsmanship.
