Traditional Cantonese style moon cake with lotus seed paste and egg yolk(chuan tong feng wei de guang shi lian rong dan huang yue bing )

Traditional Cantonese style moon cake with lotus seed paste and egg yolk

Introduction:

"As of last night, more than 200 moon cakes have been made in this year's Mid Autumn Festival, including Su style, Cantonese style and ice skin style. The most popular one is Su style. Ha ha, I found that I loved Su style so much, and I didn't taste so much moon cakes. Last night, I joked with that man that if I made so many moon cakes this year, I didn't know the taste. The biggest feature of this year's moon cake is that the ingredients are all made by oneself, and even the stuffing is cooked and fried by oneself, which is a little admired. According to yesterday's feedback, this year we like ice skin moon cakes best. Ha ha, at first, we were worried that we didn't like them and didn't dare to do too much. I didn't expect that they were so popular. It seems that we can try them again later. Reference time: 25 minutes "

Production steps:

Materials required:

Low powder: 240g

Milk powder: 8g

Invert syrup: 160g

Peanut oil: 60g

Jianshui: 3G

Egg yolks: 12

Lotus seed paste: 900g

Meat floss: a little

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chuan Tong Feng Wei De Guang Shi Lian Rong Dan Huang Yue Bing