Cantonese mooncake with salted egg yolk (广式月饼)

Step 1

Soak dried lotus seeds in water overnight. Drain and remove the green centre (if any).

Step 2

Boil in fresh water (enough to cover) until soft (about 30-40 minutes). Drain, then puree in a food processor (add a little water if necessary).

Step 3

Transfer the puree into a non-stick pan. Cook over a medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove to cool (see note 3 & 4).

Step 4

Mix syrup, oil and lye water until well incorporated. Add flour (see note 5). Knead briefly until combined.

Step 5

Cover and rest for 30 minutes.

Step 6

Put one egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.

Step 7

Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal completely.

Step 8

Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).

Step 9

Coat the ball with a thin layer of cornstarch. Put it into a mooncake mould (see note 6).

Step 10

Place the mould on a baking tray (lined with parchment paper if necessary). Gently press to shape.

Step 11

Preheat the oven to 190°C / 375°F. Bake the cakes for 5 minutes (Meanwhile, mix the egg wash).

Step 12

Reduce the temperature to 160°C / 320°F. Take the mooncakes out and brush the top with a thin layer of egg wash(see note 7). Put back into the oven and bake for a further 5 minutes.

Step 13

Remove and brush with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.

Step 14

Once completely cooled, store the mooncakes in an airtight container for at least 1-2 days. They are ready to be served when they become soft to touch and appear shiny.

Step 15

You may keep them in the fridge for up to 2 weeks. Bring back to room temperature prior to serving.