Classic Cantonese Mooncake with Double Yolk Lotus Seed Paste 双黄莲蓉广式月饼

Classic Cantonese Mooncake with Double Yolk Lotus Seed Paste 广式月饼 The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and imprinted with beautiful delicate patterns. In this recipe, I used white lotus seed paste with double yolk, giving it an aromatic contrasting flavour of sweet and savoury in one pastry. ► Subscribe for more video updates 👆 ► Check out my blog post: ❤️ https://www.beautifulvoyager.com/clas... ► Follow me on IG: 🥰   / beautifulvoyager.kitchen   ► Follow me on FB: 💙   / beautifulvoyager.kitchen   ► Follow me on Pinterest: 🧡   / beautiful_voyager   ► Follow me on TikTok: 💜   / beautifulvoyagerkitchen   Ingredients: ★150 g golden syrup ★½ tsp lye water aka Kansui or 枧水 ★50 g neutral flavoured cooking oil such as canola oil, peanut oil, vegetable oil, sunflower oil ★220 g plain flour or all-purpose flour ★1-2 tbsp plain flour for dusting the mooncake mould ★1 egg yolk room temperature, for egg wash ★16 salted egg yolks ★480 g white lotus seed paste store bought or homemade ★1 tbsp Chinese wine #recipe #mooncakes #mooncakefestival #baking #midautumnfestival #chinesefood 00:00 Mooncake 00:15 Ingredients 00:19 Cook the salted egg yolk 00:40 Make the dough 01:57 Wrap the filling 03:06 Assemble the mooncake 04:02 Bake the mooncake 05:37 Enjoy!