Cantonese Egg Yolk Bean Paste Mooncake

Cantonese Egg Yolk Bean Paste Mooncake

1. The salted egg yolk is soaked in cooking oil for one to two hours to remove the fishy.

2. Pour the inverted syrup, peanut oil, and soap into a bowl, and stir evenly with a manual whisk.

3. Sift in the flour.

4. Use a spatula to gently stir and mix evenly to form a dough. The freshly mixed dough is very sticky, cover it with plastic wrap and put it in the refrigerator for more than 1 hour.

5. Soak the salted egg yolk with kitchen paper to absorb the oil on the surface, and steam for 8 minutes.

6. Divide into small portions of about 25g.

7. Wrap in the egg yolk.

8. The egg yolk and bean paste filling is ready.

9. Divide the crust into 12g portions. Generally speaking, the ratio of skin to filling is 2:8 or 3:7.

10. Take a portion of the pie crust and squash it. Put a portion of red bean paste and egg yolk filling on the crust and press the crust tightly. Use the right and left hands to cooperate with each other, slowly push the mooncake crust with the tiger's mouth of the left hand, and use your fingers to continuously rotate the crust and filling, so that the crust is slowly and evenly wrapped on the filling, and the mouth is carefully closed.

11. Sprinkle some cooked flour in the moon cake mold, press the mouth of the mold with your palm, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, and put the moon cake embryo into the mold.

12. Press the mooncakes into a baking tray lined with greased paper.

13. Spray a layer of mist on the surface of the mooncake embryo, put it into the preheated oven, bake it for 5 minutes and take it out after setting it in a medium-level, upper and lower fire at 175 degrees.

14. Brush a thin layer of egg yolk water on the surface.

15. Put it in the oven again and bake for about 15 minutes, until the surface is golden and ready to go out of the oven.

16. During the Mid-Autumn Festival, reunion.