{"id":26829,"date":"2022-09-10T18:30:40","date_gmt":"2022-09-10T16:30:40","guid":{"rendered":"https:\/\/bake-street.com\/?p=26829"},"modified":"2026-04-08T12:25:15","modified_gmt":"2026-04-08T10:25:15","slug":"lotus-paste-mooncake-with-salted-egg-yolk","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/lotus-paste-mooncake-with-salted-egg-yolk\/","title":{"rendered":"Lotus paste mooncake with salted egg yolk"},"content":{"rendered":"

I know that this year I have left you the recipe a little short of time, but it is also true that it is a sweet that is worth making and enjoying at any time of the year. Yesterday I left you how to make lotus seed paste<\/a><\/strong>, a silky, soft and very aromatic filling, which not only can be used to make today’s recipe, Lotus paste mooncake with salted egg yolk<\/strong>, but can also be used for many other elaborations.<\/p>\n

Last year I wanted to make them and try them, but this year I was sure I was going to share with you the process of both recipes. When making the lotus paste<\/a><\/strong>, you will find a very similar process to making anko<\/a><\/strong>. It is true that it requires standing for quite a while, watching and stirring, but the result is well worth it.<\/p>\n

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The dough recipe that I leave you this year is the same as last year. I really like the result and, for the moment, I don’t see the need to modify it. What I have improved is the stretching process, so that we can achieve a very thin dough that wraps a large amount of filling. In addition, this process will allow us to handle the dough much better, preventing it from sticking to both the work surface and our hands.<\/p>\n

\"Mooncake <\/picture><\/div>\n
Lotus paste mooncake with salted egg yolk.<\/h5>\n

This combination, without having tasted it before, already had me fascinated…. Just seeing the color of the lotus paste<\/strong><\/a>, I could imagine its taste. Which, by the way, is much better than I expected. However, my family found it rather bizarre… A sweet paste made from seeds and a salted duck yolk? Phew, no thanks!<\/p>\n

You know what? It’s their loss! I found it fascinating, very different and a very balanced combination. They were utterly delicious. I can tell you that the salted yolk does not taste like an egg yolk as if we were eating a boiled egg yolk. The flavor is much more delicate and smooth. In the video you will see that I am making marks in the filling to have, constantly, located the yolks. So that they didn’t open one and find what they didn’t want.<\/p>\n

On the other hand, I must say that the salted yolks I have used are not the common or usual ones. In Spain it is not easy to find them…. I was in an Asian supermarket and saw the salted duck eggs. Immediately, I was super happy believing that I had found what I was looking for, but no. The taste is good and curious, but it is not.<\/p>\n

The flavor is good and delicious, but the consistency, or rather hardness, is not what is needed for this type of elaborations. Even so, I decided to use them, since I had bought and opened them. So I apologize in advance because, when you see me cutting the mooncake, it will be hard to find the yolk, hahaha.<\/p>\n

I really want to make them at home and, I think, this is the best way to obtain the best result. The following ones will be better, in this aspect, no doubt.<\/p>\n

If you want to know everything about these sweets and their origin, you can do it in this post I left you last year<\/strong><\/a> \ud83d\ude09<\/p>\n