Cantonese Bean Paste Egg Yolk Mooncake
1.
Preheat the oven at 180 degrees for 5 minutes, sprinkle the salted egg yolk with some wine, and bake for 5 minutes to get the oil
2.
Prepare the ingredients needed for moon cakes
3.
Pour the inverted syrup into the basin
4.
Add soap water and mix well, then add salad oil and mix well
5.
Sift the flour and add it to the syrup to form a smooth dough
6.
Wrap it in plastic wrap and put it in the refrigerator to relax for 1 hour.
7.
Divide the red bean paste into 30 portions, knead and flatten them into your hands
8.
Add salted egg yolk or chestnut
9.
Wrap up, close, and round
10.
Take out the dough from the refrigerator and divide it into 30 equal pieces. Use the same method as the bean paste egg yolk, lightly press the bag to close the mouth and make a round
11.
Sprinkle an appropriate amount of dry powder into the 100g mold to prevent sticking, put the mooncake ball into the mold, pat flat and compact, and then gently push on the baking tray
12.
Spray water on the surface of the moon cake, preheat the oven at 200 degrees, and bake the middle layer for about 5 minutes, until the surface is colored and out of the oven
13.
Brush with egg wash, a thin layer is fine, bake again, about 15 minutes, the surface is golden brown and ready to cook
14.
The baked mooncakes are allowed to cool, sealed, and can be eaten after returning to the oil
Tips:
1. Liquid soap can be prepared by yourself (alkali powder 1: water 3) or you can buy it directly from a certain treasure
2. Don't put the finished moon cake in the refrigerator, it will make the cake crust hard, which will seriously affect the taste
3. The mooncakes just baked, the skin is very hard, and not very shiny, just wait for the oil to return
4. I made 100 grams. If you make 50 grams and 63 grams, you can control the ratio by yourself. You can calculate it yourself. Some people like to eat fillings and others like thick skin. This depends on your own to determine the ratio.
