Egg Yolk Lotus Seed Paste Mooncakes

Instructions

1. 1

   Mix Base: Combine the invert syrup, peanut oil, and lye water. Stir until thoroughly emulsified.

2. 2

   Make Dough: Add the flour and knead into a dough. Wrap with plastic wrap and let it rest for 2 hours.

3. 3

   Prep Filling: Divide the lotus paste into 20g portions. Wrap each portion around half a salted egg yolk (approx. 10g). Roll into a ball. Note: If the yolk is large, reduce the paste; the total filling weight should be 30g.

4. 4

   Wrap Mooncake: Divide the dough into 20g portions. Flatten a portion, place the filling inside, and gently push the dough up to seal it. Roll into a smooth ball.

5. 5

   Mold: Roll the ball lightly in cornstarch, then place it into a mooncake mold to press out the pattern.

6. 6

   Prep for Baking: Place the molded mooncakes on the baking rack and spray a fine mist of water on the surface.

7. 7

   Air Fryer Settings: Select the “Manual” function. Set the mode to “Filter Oil”. Set the fan speed to F-1, temperature to 140°C, and time to 15 minutes. Press “Start/Cancel”.

8. 8

   Egg Wash: After baking for 5 minutes, take them out to cool slightly. Brush a very thin layer of egg yolk wash on the surface.

9. 9

   Finish & Age: Return to the air fryer for the remaining 10 minutes (extend time if the color is too light). Once cooled, store in an airtight container for 2–3 days to allow the oil to “return” (soften the crust) before eating.