Bean Paste and Egg Yolk Mooncakes

Bean Paste and Egg Yolk Mooncakes

1. I bought the salted egg yolk in a store, so before using it, steam it or bake it in the pot. For convenience, I bake it in the oven for 8 minutes until the egg yolk's oil seems to run out. Then you can take it out and set it aside.

2. While roasting the salted egg yolk, you can weigh the flour, and weigh the required high-gluten flour and low-gluten flour in a bowl (so that one less bowl is washed)

3. Weigh the required liquid ingredients lye, sunflower seed salad oil or soybean salad oil, and syrup in a bowl, and stir well. (Be sure to mix well, otherwise the dough will be very sticky, and it will be troublesome if the stuffing dough sticks to your hands and cannot be wrapped)

4. Sift the weighed flour into the mixed liquid ingredients. This step is to make the mooncakes more delicate.

5. After the flour is sifted in, stir with a spatula until the two are completely blended, thus forming the outermost surface of the mooncake.

6. Wrap the crusted dough with plastic wrap and keep it in the refrigerator for an hour, so that the dough will not be too sticky, which is good for the subsequent wrapping.

7. During the one hour of raising the noodles, we can take out the red bean paste and divide it into 8 portions of 25 grams each. Next, press each portion into a round cake a little smaller than the skin of the dumpling, and wrap the salted egg yolk in the way of making dumplings. At this point, the weight of each filling is 10 grams of salted egg yolk plus 25 grams of red bean paste, for a total of 35 grams.

8. Take out the noodles in the refrigerator and divide them into 8 portions, 15 grams each, and then press into dumpling-sized round cakes as in the previous step, and wrap them in the prepared bean paste and egg yolk filling. At this time, the total grams of moon cakes is 50. Grams.

9. Put the finished moon cakes directly on the baking tray and press them with a mold (put the moon cakes on the baking tray and then press with a 50 g mold to avoid deformation of the moon cakes caused by the second movement; the molds are brushed with oil or flour in advance to avoid stickiness) , After all moon cakes are made, spray water before entering the oven so that the moon cake skin will not crack during the baking process.

10. This time I forgot to take photos of the process of making mooncakes, so I will just use the photos from last time. After spraying the water in the previous step, put it into the preheated oven (preheated for 5 minutes and the upper and lower pipes are 210 degrees) and bake for 5 minutes. Layer the egg liquid (coating the egg liquid is to bake the mooncakes with golden color and appetite), then put in the upper and lower tubes of the oven and bake for 15-20 minutes at 180 degrees

Tips:

You have to be careful and patient in making mooncakes. When I started making mooncakes, I didn't allocate time reasonably. I was clumsy. I became proficient when I made mooncakes. So in order to make myself happy and let my family rest assured, let's cheer together! In addition, the water spray and egg liquid I mentioned must be done, otherwise the mooncakes will not look good.