Mooncake with lotus seed paste and salted egg yolk

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.