Cantonese Bean Paste Egg Yolk Mooncake
1.
Pour the syrup, oil, and soap into the container and mix well.
2.
Sift in the flour and mix with a spatula to form a uniform dough. Wake up with plastic wrap at room temperature for more than two hours.
3.
Fillings and pie crusts are divided in order according to the ratio of 3:7. (I used a 50g cake mold, 15g egg yolk and red bean paste, 35g cake crust)
4.
Press the red bean paste into a round cake, wrap it with egg yolk (half), and rub it with your hands.
5.
Wrap the egg yolks one by one to complete the filling.
6.
Put the pie crust in the palm of your hand and press it flat, and put in the filling.
7.
Push the crust up slowly and evenly with a tiger’s mouth.
8.
Until it closes. Let go and round it. Make the crust and filling more fit.
9.
Put the wrapped moon cake ball in the flour and roll it around, put it in the mold, press it flat with your hands, and press the moon cake into the baking tray with tin foil. Preheat the oven 180 degrees, spray a small amount of water mist on the moon cakes from a high place, put the moon cakes into the oven, eight minutes later, take out the moon cakes and cool them slightly until they are not hot, brush with a layer of egg yolk liquid, and bake them in the oven for about 10 minutes. The surface is golden.
10.
After baking, wait two days for the mooncakes to return to the oil before eating.
11.
Finished picture.
Tips:
1. After the moon cake ball is loaded into the mold, press it flat by hand, place the mold on the panel, first gently press the mold handle down several times with your hand, so that the dough can fit well with the mold, and then press the moon cake on the baking sheet. On the disc, this can make the pattern clearer.
2. When brushing the egg yolk liquid, it is better to use a brush than a silicone brush, because the brush is thinner and can brush the gaps in the pattern well. If you don't have a brush, you can use a clean brush instead.
