Cantonese Bean Paste Egg Yolk Mooncake
1.
Prepare all moon cakes with all the ingredients.
2.
Put the inverted syrup, peanut oil, and soap in an egg beater, and stir evenly with a manual egg beater.
3.
Sift in arowana bread wheat flour and pastry wheat flour 84 grams each.
4.
Use a spatula to slowly stir evenly until the dry powder is no longer visible. Don't worry about this process.
5.
Wrap the finished dough with plastic wrap and let it rest for about 2 hours.
6.
Next, let’s make the mooncake filling. Take the red bean paste and divide it into 20 portions, each with 20 grams and 20 egg yolks, preferably small.
7.
Press the red bean paste into a round cake, put the salted duck egg yolk in the center, and wrap the egg yolk with the red bean paste.
8.
Roll all the fillings into a circle in turn and set aside.
9.
The loosened dough is evenly divided into 20 pieces, rounded and set aside.
10.
Press the dough into a round cake, put the prepared bean paste and egg yolk filling in the middle, so that the filling is close to the crust.
11.
Use a tiger's mouth to slowly push the pie crust from the bottom up, and let the pie crust stick to the filling and slowly move up.
12.
Finally, the mouth is closed and rounded, and all the mooncakes are made into round balls for use.
13.
Put your favorite flower pieces in the moon cake mold, and dip a little flour into the moon cake mold to prevent sticking.
14.
Put the finished moon cake dough into the moon cake mold and press it lightly.
15.
Transfer the moon cake mold to the baking tray, press the moon cake mold firmly, and then gently lift the moon cake mold to shape the moon cake and place it on the baking tray.
16.
Make all moon cakes one by one, and dip each one with flour to prevent sticking.
17.
Preheat the oven to 200 degrees and bake for 5 minutes to let the mooncakes shape.
18.
Take out the mooncakes, brush a layer of egg yolk liquid on the surface of the mooncakes and change the oven to 170 degrees, put in the mooncakes, bake for 20 minutes, and let it cool before eating.
Tips:
The red bean paste filling can be changed to your favorite filling.
Mooncakes are best left for two days to return to the oil before eating, and the taste will be better.
The moon cake mold I use is 50 grams, and the ratio of skin filling is 3:7.
The recipe can make 20 moon cakes of 50 grams.
