Black Sesame Egg Yolk Mooncake
1.
Pour invert syrup, peanut oil and liquid soap in a bowl.
2.
Stir with egg extract to emulsify well.
3.
Sift in low-gluten flour.
4.
Knead it with your hands or use a spatula to mix into a dough without dry powder.
5.
Put it in a fresh-keeping bag to relax at room temperature for 2-3 hours, and keep it in the refrigerator when it is hot (the longer you feel the relaxation time, the better the package). The dough after waking up will not stick to your hands.
6.
The fresh salted duck eggs are removed from the egg whites and left with the yolks. Fortunately, I buy them well every time (the group is saying that good eggs are hard to find this year, either soft or melted)
7.
A total of 43 grams of egg yolk and black sesame filling.
8.
There should be no gaps in the black sesame-packed egg yolk.
9.
After the dough is relaxed, take a dough and weigh 20 grams, knead and flatten it into a round shape (wear this kind of gloves)
10.
Put black sesame and egg yolk filling (take off the gloves to take pictures)
11.
Use the tiger's mouth to push up and wrap it evenly. There should be no gap between the skin and the filling.
12.
Roll a layer of cornstarch lightly.
13.
Knead your hands to remove excess starch (the thinner if you don't see it), and put it into the moon cake mold.
14.
Press down evenly, and press out a moon cake at intervals, and spray a little water before putting it into the oven.
15.
Preheat the oven in advance, bake the middle layer at 180°C for about 7 minutes, and take out the mooncakes after they are shaped.
16.
Add a little bit of clean water to the egg yolk and mix well. Use a soft brush to brush the egg yolk, not a silicone brush.
17.
Use a soft brush to remove the excess egg yolk water on the side of the bowl, and apply a thin brush on the moon cake (it must be thin, too much egg yolk water will make the pattern unclear)
18.
Put it in the middle of the oven at 180°C for about 15 minutes (time and temperature are for reference only, mainly depends on the status) The actual temperature of my oven is 150°C and 180°C
19.
Come to Zhang Meimei photo (moon cakes that have just been baked are hard, put them in the package and seal them back to the oil after they have cooled)
20.
The egg yolk after returning to the oil is delicious~ this is incomparable to frozen vacuum egg yolk!
21.
Do you want to eat?
22.
The bottom of the baked mooncake.
23.
Filled with pure sesame seeds.
24.
Pack the box.
Tips:
Just apply a thin layer of egg yolk water, and be sure not to be too greedy. Regarding the egg yolk, I bought fresh salted duck eggs and knocked them home. The film covering the egg yolk must be removed.