Bean Paste and Egg Yolk Mooncakes
1.
Pour the invert syrup into a clean container.
2.
Add soap and peanut oil, stir evenly with a whisk, and be sure to achieve full emulsification;
3.
Sift in the all-purpose flour and continue to stir evenly with a spatula;
4.
After mixing the dough, wrap it in plastic wrap and let it rest for 1 hour;
5.
After the egg yolks are soaked in oil overnight, the oven is preheated for 10 minutes on the upper and lower heat of the oven, and the middle layer is roasted for 10 minutes. Prepare it for use.
6.
Divide the red bean paste into 25 grams each, cut the egg yolk in half, about 5 grams each, and 20 grams each of the dough; then. First wrap the egg yolk with red bean paste
7.
Then wrap the bean paste with egg yolk filling with the mooncake crust; push the crust up slowly with both hands until it completely wraps the bean paste; pay attention to the thickness of the crust during the wrapping process so that it is not easy to reveal the filling
8.
Place the wrapped mooncake embryos in the baking tray, so as to save the trouble of moving the tray after pressing it.
9.
Sprinkle some flour in the moon cake mold first, and then pour it out, so that it is easy to demold
10.
Place the moon cake mold upside down on the gold plate with the moon cake embryo,
11.
Press the handle firmly to press out the pattern, then lift the pattern to be beautiful and clear, spray some water 20cm above the moon cake before entering the oven, preheat the oven up and down at 200 for 10 minutes, and bake for 5 minutes.
12.
Take it out and brush a thin layer of egg liquid, return it to the oven and heat it up and down 180 degrees, continue to bake for 15 minutes; also observe the coloring of the moon cakes at any time
13.
When you hear the dripping sound from the oven, the delicious and sweet bean paste egg yolk mooncake is ready.
Tips:
1. Sprinkle some flour in the mold before using it, and then pour it out to facilitate demoulding;
2. Before the mooncakes are put into the oven, spray a little water 20cm above to prevent the bottle skin from drying and cracking;
3. When brushing the egg liquid, you only need to swipe it gently, and the pattern is easy to blur if brushed too much;
4. The moon cake should not be moved after it has been baked. When it is completely cooled down, move it, otherwise it will be easy to crack;
5. The cooled moon cake needs to be sealed and stored, let it return to the oil for 3-5 days, the cake crust will gradually become softer and more shiny, and the taste will be good;
