Cantonese Egg Yolk Mooncake

Cantonese Egg Yolk Mooncake

1. get ready

2. Put liquid soap, invert syrup, peanut oil, salt, and low-gluten flour into a basin, mix well with a spatula, let it stand for an hour, knead well and set aside

3. Salted duck egg yolk and three kinds of bean paste: red bean paste, green bean paste, white bean paste.

4. Put the white wine into a small watering can, line the baking tray with tin foil, put in the salted egg yolk, spray the white wine, and put it in the oven.

5. Bake at 200°C for five minutes, take it out and let it cool for later use.

6. The roasted salted duck egg yolk is very fragrant, with dripping oil, it doesn't matter.

7. Egg yolk and bean paste filling weighing: 85 grams

8. Wrap the salted duck egg yolk with red bean paste.

9. Round up and set aside.

10. Red bean paste and salted duck egg yolk: 85 grams

11. Wrap the salted duck egg yolk with red bean paste.

12. Rub round.

13. White bean paste and salted duck egg yolk: 85 grams

14. Wrap it and round it.

15. 20 stuffing hearts wrapped.

16. Dough weighing: 40 grams.

17. Divide the 20 noodles and round them for later use.

18. Squeeze the dough thinly with your hands.

19. Put the stuffing ball.

20. After wrapping it up, push it up a little bit.

21. Rub round.

22. Put in the moon cake mold.

23. Put the surface on the table and press out the pattern hard.

24. One mooncake blank is ready.

25. Make mooncakes with other fillings one by one, and then use different molds to press out the patterns.

26. Pressed mooncake blanks.

27. Put it in the middle of the oven and bake at 200 degrees for 8 minutes.

28. Take it out and apply a layer of egg wash evenly.

29. Put it back in the oven and bake for 5 minutes.

30. Take it out and let it cool, and you can eat it within a day or two after returning the oil.

31. Finished product.

32. Finished product.

33. Finished product.

34. internal.

35. Inside, I took a bite. The red bean paste was soft and the egg yolk was big and fragrant.

36. Inside, took a bite.