Cantonese-style lotus seed paste mooncake with salted egg yolk

After cracking the raw salted duck eggs, wash them clean, place them on a baking tray and spray with white wine to remove the fishy smell, bake at 180 degrees for 6 minutes, and after baking, soak them in peanut oil overnight for later use.

After weighing and mixing the inverted syrup, peanut oil, and lye water evenly, pour them into the flour, press down, divide into 30g portions, cover with plastic wrap, and let rest for about 1 hour.

Take one egg yolk + lotus seed paste = 45g, wrap it and set aside.

After the dough has rested and risen, wrap it with the filling.

Fill the mooncake mold, press to shape, and spray a little water to prevent cracking during baking. Preheat the oven and bake at 180°C for 8 minutes to set the shape. After taking it out, let it cool for about 3 minutes, brush a little egg yolk mixture (one egg yolk + 5g peanut oil + 5g water), and continue baking in the oven at 160°C for 15 minutes.

Finished product picture~