Cantonese Egg Yolk Bean Paste Mooncake
1.
Pour invert syrup, soap and corn oil into a basin and stir evenly
2.
Sift in all-purpose flour
3.
Wrap it with plastic wrap and put it in the refrigerator for more than 1 hour
4.
Duck egg yolks are sprayed with high white wine (I used 58 degrees Erguotou to get rid of fishy effect), put in the oven, bake at 170 degrees for 8 minutes, take out heat dissipation
5.
After the egg yolk cools, put it in the bean paste
6.
Wrap the dough, the total weight of egg yolk and bean paste is 30g
7.
Prepare the dough for the filling and the crust. For a 50g mold, the filling is 30g and the crust is 20g.
8.
Take a piece of dough and press it into a circle in the palm of your hand, then put it in the egg yolk bean paste filling, slowly tighten the seal with a tiger's mouth, and then rub it into a circle.
9.
Put it in the flour and roll it around, then shake off the excess flour
10.
Sprinkle the moon cake mold with flour and slosh evenly, then pour out the excess flour
11.
Put the wrapped biscuits into the mold
12.
Then invert the mold and press it down forcefully
13.
After demoulding, put it into the baking tray
14.
At this time, preheat the oven up and down at 180 degrees for 5 minutes, and spray water on the surface of the mooncake during the preheating period.
15.
After the oven is preheated, place the baking tray on the lower level (if the oven is large, put the middle level), bake for 6 minutes and take it out
16.
The egg yolks are scattered. Before brushing the egg liquid, after the brush is soaked in the egg liquid, it is best to scrape off the excess egg liquid on the mouth of the bowl, and then brush the moon cakes, so that the brushed egg liquid is clear and not muddy.
17.
After the mooncake is taken out of the oven, let it cool for a while to brush the egg liquid (remember, the egg liquid should not be too much, just a thin layer)
18.
Preheat the oven up and down at 180 degrees for 5 minutes, place the baking tray again on the lower level (if the oven is big, put it on the middle level), continue to bake for 15 minutes after the coloring
19.
The freshly baked mooncakes are harder and have a bad taste. Wait for the mooncakes to cool down, keep them tightly sealed for one to two days, and enjoy them after returning to the oil. At this time, they will be more fragrant and taste the best.
Tips:
1. Liquid soap plays the role of softening, coloring and oil return, so it must be prepared according to the amount. Homemade soap is: one serving of edible soda noodles with three servings of water
2. The distribution of fillings and pie crust can be determined according to your liking
3. Spraying wine before roasting the egg yolk can remove the fishy, but it will taste a little alcoholic when you eat it
4. Don't be greedy when brushing the egg mixture, and hang off the excess egg mixture at the mouth of the bowl, otherwise the color of the baked egg will be uneven
5. Be sure to spray each moon cake with water before baking to avoid cracking during baking
6. The baking time and temperature should be determined according to the situation of your own oven
