Bean Paste and Egg Yolk Mooncakes
1.
Add 75g of invert syrup to 1g of soap and mix well, then add 25g of salad oil and mix well
2.
Add 100 grams of all-purpose flour and 5 grams of milk powder and mix well
3.
Stir to form a dough, the total weight of the dough is about 200 grams, which can make 10 moon cakes of 50 grams. Keep the dough in the refrigerator and relax for 2-3 hours
4.
Prepare salted egg yolks, each weighing about 15 grams
5.
Ready to make homemade red bean paste
6.
Weigh about 15 grams of red bean paste, wrap an egg yolk flat, and the total weight of the filling is 30 grams
7.
Divide the dough into 10 small doughs of about 20 grams
8.
Take a dough and press it flat to wrap a bean paste and egg yolk filling
9.
Place the left hand on the tiger’s mouth and slowly push up the dough until it completely covers the filling
10.
Put it in the flour and roll it, then rub it in the palm of your hand to remove the excess flour and put it in the moon cake mold
11.
Press the pattern directly on the baking tray with tin foil
12.
Do everything, put a distance on the baking tray, spray a layer of water on the surface of the mooncake
13.
Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake it for 5 minutes.
14.
Place the middle layer on the baking tray and continue to bake for about 20 minutes until the surface of the mooncake is golden. The surface of the freshly baked mooncakes is crisp and hard
15.
After the mooncakes are kept cool, they should be sealed. After being left for 1-2 days to return to the oil, the mooncakes will be soft and shiny and shiny.
Tips:
1. The temperature and time of the oven are adjusted according to the conditions of the oven;
2. 50 grams of moon cakes, the ratio of filling to the crust is 2:3, the filling is 30 grams, and the crust is 20 grams;
3. Take out the moon cake pattern and apply a thin layer of egg yolk liquid;
4. The surface of the freshly baked moon cake is crisp and hard, and the crust is soft, shiny and shiny after oil return;
5. For 50g mooncakes, if you feel that the whole egg yolk is not good enough to pack, you can use half, increase the amount of bean paste, and ensure the filling weight is 30g.
