Cantonese Bean Paste Egg Yolk Mooncake
1.
Vegetable oil, invert syrup, liquid soap
2.
Sift in the medium powder
3.
Mix well, cover with plastic wrap or damp cloth and let stand for an hour
4.
Soak the egg yolks in oil for several hours in advance
5.
Preheat the oven, 150 degrees, bake for 5 minutes
6.
After letting cool, wrap the bean paste
7.
Divide the leftover dough into small doses, wrap the fillings, and round the mouth
8.
Press in the mold, preheat the oven to 180 degrees, take out and brush the egg yolk after 5 minutes of baking, continue to bake for about 15 minutes
9.
After roasting, let cool, keep tightly sealed, and eat after returning to the oil
Tips:
Regarding the pressing mold, you can take a layer of powder in the mold so that the skin will not stick and the pattern is clear. This recipe is easy to demould without powdering. The mooncake skin of this recipe is relatively thin, and there is content when it tastes. The oil phenomenon takes 3-5 days to complete. In addition, the speed of oil return has a lot to do with the conversion effect of syrup, and the mooncakes taste better after oil return.
