Mooncakes with Lotus Seeds and Salted Egg Yolks


Mid-autumn Day is a very important festival day for Chinese people.  It is kind of like thanks giving day.  It is a tradition for families and friends to get together on this day.  One of the traditional designated foods is mooncakes.  Their round shape represents happiness and life fulfillment.  

I make mooncakes every year.  Nowadays mooncakes come in many shapes and with tons of different fillings.  My personal favorite is lotus seeds filling with salted duck egg yolks.  It is old fashion and I just love it.  The combination sounds exotic?  Trust me; it is really tasty and amazing! O(∩_∩)O~

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I posted detailed instructions last year

Spray the duck egg yolks with a couple teaspoons rice cooking wine and roast them in preheated oven 375F/190C for 8 minutes.  

Salted duck egg yolks can be bought from Asian grocery store.  I love to buy fresh duck eggs from our local farmers market and make them myself.  Here is how to make them at home.

After 8 minutes, the yolks are done

Divide the lotus seed fillings into 25g/each.  Gently press down, wrap around egg yolks, and shape each of them into a little ball between palms

When the mooncakes are molded, transfer them to cookie pans lined with baking mats .

Preheat the oven to 350F/176C.

Bake for 5 minutes.  Take them out and gently brush them with egg wash.

Send them back to oven to bake for another 15 minutes or until they all get gold brown.

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Wrap them in individual little pastry boxes

Gift packaged them in pastry boxes and share with my friends O(∩_∩)O~

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