Cantonese Egg Yolk Mooncake

Cantonese Egg Yolk Mooncake

1. Prepare all the ingredients: moon cake mix powder, invert syrup, peanut oil, lotus paste filling, chestnut filling, salted egg yolk.

2. The inverted syrup and peanut oil are put into a container and stirred into an emulsified state.

3. Sift in the moon cake premix powder.

4. Knead into a dough and let stand for 1 hour.

5. Dip the salted egg yolk in white wine.

6. Arrange on a baking tray and bake at 150°C for seven or eight minutes.

7. The 75g mold I used, 25g for the skin and 50g for the filling. Weigh the egg yolk and lotus paste or egg yolk and chestnut paste to make a total of 50 grams.

8. 25 grams of dough, 50 grams of fillings, one-to-one correspondence is good.

9. Take a lotus paste filling and press it into a small bowl.

10. Put in an egg yolk.

11. Take a lotus seed paste filling, wrap it in an egg yolk, round it, and do the same with chestnut filling.

12. One portion of dough corresponds to one portion of filling.

13. Take a portion of the dough and press flat.

14. Take a portion of the dough and wrap it in a portion of the filling.

15. Push the dough upwards while turning, so that the dough gradually wraps around the filling.

16. wrap up.

17. Sprinkle a layer of flour in the mold to prevent sticking.

18. Put it into the moon cake mold.

19. Press out the flower shape, spray water on the surface, put it into the middle layer of the preheated 200℃ oven, fire up and down, and bake for 5 minutes.

20. Brush a thin layer of egg yolk water (one egg yolk + 1 tablespoon of water and mix well).

21. Bake in the oven for about 15 minutes.

22. The baked moon cakes are left for two or three days, and they are delicious only after the oil returns.