Mooncakes and salted egg yolk pastries are must-have traditional delicacies for the Mid-Autumn Festival.
Among these, the lotus seed paste with salted egg yolk mooncake is a timeless favorite. Its rich lotus paste paired with the savory, fragrant salted egg yolk creates a harmonious flavor that’s both indulgent and unforgettable.
When I first considered making mooncakes, I thought it would be incredibly challenging. However, after giving it a try, I found it to be one of the easiest baked goods to make. Unlike steamed buns that require proofing, mooncakes are straightforward—if you can use your hands, you can make them.
I enjoy making mooncakes so much that I’ve experimented with various types, including taro mooncakes, Oreo mooncakes, durian mooncakes, and even snow skin mooncakes.
Today, I’ll walk you through how to make lotus seed paste with salted egg yolk mooncakes. This recipe yields 12 mooncakes, each weighing 85 grams.
Ingredients
Filling
- 600g Lotus Seed Paste
- 12 Salted Egg Yolks
Dough
- 200g All-Purpose Flour
- 4g Lye Water
- 140g Inverted Sugar Syrup
- 30g Peanut Oil
Additional
- Mooncake Molds
- Cornstarch
- 1 Egg
Instructions
Step 1: Prepare the Salted Egg Yolks
- Remove yolks from salted duck eggs and place them on a baking sheet.
- Preheat your oven to 150°C (300°F) and bake the yolks for 5 minutes to remove any unpleasant odors and enhance their flavor. Let them cool.
- Shape the lotus seed paste into balls, flatten each into a bowl-like shape, and place a salted egg yolk in the center. Ensure the total weight is 55g. Seal the edges and roll into a smooth ball.
Step 2: Make the Dough
- In a clean bowl, mix lye water, inverted sugar syrup, and peanut oil until emulsified. This ensures a smooth, even dough.
- Add the flour to the mixture. Wearing gloves, gently combine until a smooth dough forms. Avoid over-kneading to prevent toughness.
- Divide the dough into 30g portions .
Step 3: Wrap the Filling
- Flatten a piece of dough in your palm, place the filling in the center, and gently wrap the dough around it, sealing the edges. Smooth the surface by rolling it in your hands.
Step 4: Shape and Bake
- Dust the filled mooncake with cornstarch to prevent sticking and place it into a mooncake mold. Press gently to create intricate patterns.
- Place the shaped mooncakes onto a baking sheet, leaving space between each.
- Preheat the oven to 200°C (390°F). Lightly mist the mooncakes with water to prevent cracking.
- Bake for 5 minutes to set the shape. Remove, then brush with a thin layer of beaten egg. Reduce the oven temperature to 180°C (350°F) and bake for another 13 minutes until golden.
Step 5: Allow the Mooncakes to “Rest”
- Cool the baked mooncakes on a wire rack. Store them in an airtight container for two days to allow the oil to seep out, softening the crust and enhancing the flavor.
Tips for Success
Dough Tips:
- Mix the syrup, alkaline water, and oil thoroughly for an even dough texture and vibrant color.
- Avoid over-mixing the flour to prevent tough mooncake skin.
Wrapping the Filling:
- Ensure the lotus paste fully encases the salted egg yolk, with no gaps, for a smooth, uniform mooncake.
Baking:
- Light misting prevents cracks, while brushing the egg wash sparingly maintains pattern clarity.
- Baking in two stages ensures both a firm crust and a moist interior.
Resting Period:
- Allowing the mooncakes to “rest” (return oil) enhances their texture and flavor, making them soft and delicious.
Bring the sweetness of the Mid-Autumn Festival to your home by making these delightful lotus seed paste with salted egg yolk mooncakes. Share them with loved ones and savor the rich, traditional flavors together!
Lotus Seed Paste with Salted Egg Yolk Mooncakes: A Sweet Mid-Autumn Treat
Mooncakes and salted egg yolk pastries are must-have traditional delicacies for the Mid-Autumn Festival.Among these, the lotus seed paste with salted egg yolk mooncake is a timeless favorite. Its rich lotus paste paired with the savory, fragrant salted egg yolk creates a harmonious flavor that's both indulgent and unforgettable.
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Servings: 6
Calories: 176kcal
Ingredients
Filling
- 600 g Lotus Seed Paste
- 12 Salted Egg Yolks
Dough
- 200 g All-Purpose Flour
- 4 g Lye Water
- 140 g Inverted Sugar Syrup
- 30 g Peanut Oil
Additional
- Mooncake Molds
- Cornstarch
- 1 Egg
Instructions
Step 1: Prepare the Salted Egg Yolks
- Remove yolks from salted duck eggs and place them on a baking sheet.
- Preheat your oven to 150°C (300°F) and bake the yolks for 5 minutes to remove any unpleasant odors and enhance their flavor. Let them cool.
- Shape the lotus seed paste into balls, flatten each into a bowl-like shape, and place a salted egg yolk in the center. Ensure the total weight is 55g. Seal the edges and roll into a smooth ball.
Step 2: Make the Dough
- In a clean bowl, mix lye water, inverted sugar syrup, and peanut oil until emulsified. This ensures a smooth, even dough.
- Add the flour to the mixture. Wearing gloves, gently combine until a smooth dough forms. Avoid over-kneading to prevent toughness.
- Divide the dough into 30g portions .
Step 3: Wrap the Filling
- Flatten a piece of dough in your palm, place the filling in the center, and gently wrap the dough around it, sealing the edges. Smooth the surface by rolling it in your hands.
Step 4: Shape and Bake
- Dust the filled mooncake with cornstarch to prevent sticking and place it into a mooncake mold. Press gently to create intricate patterns.
- Place the shaped mooncakes onto a baking sheet, leaving space between each.
- Preheat the oven to 200°C (390°F). Lightly mist the mooncakes with water to prevent cracking.
- Bake for 5 minutes to set the shape. Remove, then brush with a thin layer of beaten egg. Reduce the oven temperature to 180°C (350°F) and bake for another 13 minutes until golden.
Step 5: Allow the Mooncakes to "Rest"
- Cool the baked mooncakes on a wire rack. Store them in an airtight container for two days to allow the oil to seep out, softening the crust and enhancing the flavor.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 9mg | Iron: 2mg
