24 Pictures Process Xiangjie ~ ~ Mid-autumn Festival Preheating-[cantonese-style Egg Yolk Bean Paste Moon Cakes]

24 Pictures Process Xiangjie ~ ~ Mid-autumn Festival Preheating-[cantonese-style Egg Yolk Bean Paste Moon Cakes]

1. Prepare materials

2. Place the egg beater on the electronic scale and add invert syrup

3. Add ghee

4. Add soap and stir the mixture evenly

5. Sift into moon cake powder

6. Stir evenly with a silicone spatula in a stir-fry method

7. Wrap the stirred and kneaded mooncake wrapper with plastic wrap and let it stand for 2 hours

8. Prepare the stuffing, cut the egg yolk in half

9. Weigh the red bean paste and egg yolk, 35 grams each

10. Knead the red bean paste into a ball and press flat, wrap the egg yolk on it

11. Make 7 copies

12. Divide the mooncake crust into 7 equal portions, 15 grams each, and knead them into a ball

13. Flatten the leather, put on the bean paste, dip your fingers in flour, and slowly push the leather up

14. Wrap your mouth with a tiger's mouth

15. Turn the moon cake mold with a little flour and then pour it out, then slowly put the kneaded dough into the mold

16. Press the mold slightly harder to eject the mold immediately

17. Just do it

18. Sprinkle the finished mooncake embryos with a little water, put them in the preheated oven at 200 degrees, and set the shape in 5 minutes.

19. At this time, make the egg liquid and separate the egg white and egg yolk

20. Add a little water to the egg yolks and beat them evenly

21. In order to brush the egg liquid evenly and beautifully, sift the egg liquid

22. After 5 minutes, take out the moon cake from the oven, brush with a layer of egg yolk liquid, and the layer is even.

23. Then put it in the oven at 200 degrees, up and down, 15 minutes, the mooncakes will be colored

24. It's baked~~ out of the oven~~

Tips:

1. When wrapping and stuffing, your fingers can be moistened with flour to prevent stickiness



2. Before pressing the mooncake film, turn it around with flour and pour it out to prevent sticking.



3. The ratio of leather material and sink material can be as you like, 2:8 or 3:7



4. Remember to spray a small amount of water before putting the moon cake into the oven to prevent the cake crust from cracking



5. Brush the egg liquid once, you can blow it with your mouth a little bit to make the egg liquid more even. If you brush twice, the pattern will disappear easily~





Make the mooncakes and put them in a fresh-keeping container. After 2-3 days, the mooncakes will become soft after returning to the oil and they will be delicious.

The freshly made mooncakes are hard and dry, of course they are very fragrant if you want to eat them~~