1. Prepare the ingredients.
2. Add a little bit of oil and cooking wine to the salted egg yolk, steam it in a steamer for 10 minutes, set aside, and divide it into 30 small pieces (because I made 30g mooncakes this time, the filling is only 21g, so I can only put one Piece of egg yolk).
3. Add oil to flour, invert syrup and soap (the soap is mixed with edible alkali and water, the ratio of alkali to water is 1:3), and mix well.
4. The dough of the mooncake crust is almost as soft as an earlobe.
5. The dough of the mooncake crust is divided into 9 grams each in uniform small doses.
6. 18 grams of red bean paste buns are filled with about 3-4 grams of salted egg yolk to form moon cake fillings, each of which is 21 grams (the ratio of moon cake crust to moon cake filling is 3:7).
7. Mooncake filling with red bean paste and egg yolk.
8. The skin and stuffing are done in sequence.
9. Take a piece of mooncake crust, press the larger one with your hand to wrap it in the bean paste and egg yolk filling, then slowly push up with a tiger's mouth to wrap the whole filling (the mooncake crust is very soft, just push it up slowly).
10. Put the wrapped moon cake dough into the moon cake mold.
11. Press down and slowly take out the moon cake mold.
12. When the mooncakes are finished one by one, the embryos of the mooncakes will be ready. Spray a little mist of water to prevent the mooncakes from cracking.
13. Preheat the oven to 180 degrees, turn on the upper and lower heat for the middle layer, put the raw mooncake embryos in the oven and bake for 5 minutes.
14. Take out the mooncake and brush the egg yolk liquid.
15. Put it in the oven again, bake for 20 minutes, and just color it.
16. All right.
17. Let cool, seal and store.
18. After three days, the oil will be delicious.
19. 😀
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