Cantonese Egg Yolk Mooncake

Cantonese Egg Yolk Mooncake

1. Invert syrup, soap and oil, pour together.

2. Stir evenly to emulsify.

3. The stirred invert syrup is added to the sieved 200 grams of flour.

4. Turn into a dough, don't stir and knead too hard to avoid gluten. Let the dough relax for 1 hour for later use.

5. Dip the salted egg yolk in high-grade liquor.

6. Bake it in the oven at 160°C for 8 minutes and put it in oil for later use.

7. Divide the dough into 15 grams each for use.

8. Pack 20 grams of filling into a salted egg yolk.

9. Flatten the crust and wrap the filling.

10. Wrap the reunion and wrap it with a light layer of cooked powder.

11. Put it into the mold and press it into a row.

12. Bake it in the oven at 180℃ for 5 minutes, brush it with a thin layer of egg yolk, and bake it for another 15 minutes.

Tips:

The freshly made moon cakes are very hard, but after a few days of oil return, they will be soft and more delicious.