Bean Paste and Egg Yolk Guangyue
1.
The egg yolk is rolled in high white wine, and baked at 150 degrees for about 10 minutes, and can be turned over once in the middle. One is divided into two (50 grams is generally enough for half).
2.
Add liquid soap to the invert syrup and mix well, then add oil in portions and mix well.
3.
Sift in the medium powder, mix well with a spatula, don't knead excessively, put it in a fresh-keeping bag and let it sit for about 2 hours.
4.
I am using a 50-gram mooncake mold, and I actually used 45 grams, so I weigh the egg yolk first, and then use the bean paste to make up the rest. The total weight of the two is 30 grams.
5.
Flatten the red bean paste.
6.
Add half an egg yolk.
7.
Wrap them one by one and cover with plastic wrap.
8.
Take 15 grams of pie crust and press it into a thinner in the middle and thicker on the sides, and put an egg yolk and bean paste filling.
9.
You can turn it around first, and push the crust down a few times.
10.
Turn it over again and push up with a tiger's mouth.
11.
Close your mouth and round it.
12.
Roll it in a low powder and pat off the excess powder.
13.
Put it into the mold and press it down slightly, then push it out.
14.
Pour into the baking tray, spray water on the top, let the water spray on the surface of the moon cakes in a mist form, spray before baking, do not spray in advance.
15.
Bake at 200 degrees for 5-7 minutes and take it out to cool slightly.
16.
Brush with a thin layer of egg yolk water (add a little bit of water to the egg yolk and mix it with a soft brush when brushing, and scrape the edge of the bowl with the front brush a few times.), if necessary, brush an extra layer.
17.
Bake at 180 degrees for about 10 minutes. (Time depends on the size of my mooncake, I am 50 grams)
18.
It doesn't look good when it's just baked, but it looks much better after a while.
19.
After being left for one night, the oil returned a little, and it had become more moist. Keep tightly sealed, it is best to eat within 3 days.
20.
Finished product
21.
Finished product
22.
Finished product
Tips:
1. The stuffing should be fried a little bit dry, the stuffing is too wet and easy to deform after baking, the skin will separate from the stuffing after being baked overnight, and the stuffing after baking will be looser, and it will easily fall apart when you bite it.
2. When the bean paste is wrapped with egg yolk, press tightly to avoid air.
3. When brushing the egg yolk, scrape the edge of the bowl a few times, brush it thinly, and rather brush it once more. This way the pattern will be clear.
