Photograph of the finished Mooncake with lotus seed paste and salted egg yolk

China · Bánh trung thu nhân sen trứng muối

Mooncake with lotus seed paste and salted egg yolk

2 hr 20 min Hands-on time + 4 hr 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 6.3 oz
  • Photograph of Dried lotus seeds Dried lotus seeds 9.9 oz
  • Photograph of Sugar Sugar 6.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Honey Honey 2 ⅔ tbsp
  • Photograph of Salted duck eggs Salted duck eggs 4
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅓ tbsp
  • Photograph of Chicken eggs Chicken eggs 1.2

Method

  1. 1 Soak lotus seeds for 4 hours, then simmer in water for 40 minutes until very tender, then blend until smooth.
  2. 2 Simmer lotus seeds with sugar and cooking oil over low heat for 40 minutes, stirring constantly until the mixture becomes pliable and doesn't stick to the pan.
  3. 3 Wash the salted egg yolks with Shaoxing wine, then bake for 8 minutes until dry and fragrant.
  4. 4 Mix the sugar syrup with cooking oil and honey, then knead it together with the flour to form a soft dough, wrap it tightly and let it rest for 40 minutes.
  5. 5 Wrap the egg yolk in the center of the lotus seed filling, then wrap the dough around it and press it into a mold to create a pattern.
  6. 6 Bake at 180 degrees for 8 minutes, remove, spray with water and brush with diluted egg yolk, bake for another 12 minutes; let the bread rest for 2 days so the crust becomes soft and glossy due to the oil.

With an appliance

  • Air fryer 2 hr 24 min

    Replace steps 3 and 6: spray the tray with oil, drain the salted egg yolks at 195 degrees for 5 minutes, then bake the cakes at 195 degrees for 5 minutes, brush with egg wash and add 8 minutes, rotating the tray between each batch; reduce the baking time by 7 minutes, divide into batches and let the cakes dip in oil as before.

Start cooking