Baked Lotus Paste Mooncakes with Salted Egg Yolk

What you need

• 250 g (9 oz) dried lotus seeds, split, green germ removed
• 150 g (3/4 cup) granulated sugar
• 150 ml (2/3 cup) vegetable oil, 100 ml for the paste, 50 ml for the dough
• 16 salted duck egg yolks
• 1 tbsp Shaoxing rice wine
• 180 g (1/2 cup) golden syrup
• 1 tsp lye water, food-grade alkaline water
• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 1 egg yolk, for the glaze
• 1 tsp water

Method

Restated from the original video

1. 1

   Rinse the lotus seeds, cover with plenty of cold water and soak overnight.

2. 2

   Drain, cover with fresh water by 5 cm (2 in) and simmer until the lotus seeds are soft enough to crush between two fingers, 40-60 min. Drain, keeping 100 ml of the liquid.

3. 3

   Blend the seeds with the saved liquid to a completely smooth puree.

4. 4

   Cook the puree with the sugar in a nonstick wok over medium-low heat, stirring all the time.

5. 5

   Add 100 ml of the oil in 3-4 additions, letting each one disappear before the next. Keep stirring until the paste is thick, glossy and leaves the pan in one mass, 30-40 min. Cool completely.

6. 6

   For the dough, stir the golden syrup, the remaining 50 ml oil and the lye water together, then add the flour and fold into a soft dough. Cover and chill for 1 hour.

7. 7

   Heat the oven to 180 °C (350 °F). Brush the duck egg yolks with the rice wine and bake until cooked through and shiny with oil, 6-8 min. Cool.

8. 8

   Wrap each yolk in enough lotus paste to make a 45 g ball.

9. 9

   Divide the dough into 16 balls of 30 g.

10. 10

    Press a dough ball very thin on a floured palm, set a filling ball in the centre and ease the dough up around it until sealed. Repeat with the rest.

11. 11

    Raise the oven to 190 °C (375 °F) and line a baking sheet with parchment.

12. 12

    Dust each ball and a 75 g mooncake mould lightly with flour, press firmly onto the sheet and release.

13. 13

    Bake for 10 min, then cool on the tray for 15 min so the pattern sets.

14. 14

    Whisk the egg yolk with the water and brush a very thin coat over each top.

15. 15

    Bake until deep golden, 10 min more.

16. 16

    Cool completely, then keep airtight in the fridge for at least 24 hours until the crust turns soft and glossy. Bring back to room temperature to serve.

Imported from teakandthyme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.