Cantonese Egg Yolk Mooncake

Cantonese Egg Yolk Mooncake

1. Mix the inverted syrup, corn oil, and soap evenly, then sift into the mooncake powder, stir evenly, wrap it in plastic wrap and let it stand for 1 hour.

2. The salted egg yolk is sprayed with white wine at 150 degrees and baked for about 6 minutes.

3. The purple sweet potato filling is divided into approximately 18g portions for a total of 26 portions.

4. Pack a salted egg yolk, about 17g each.

5. Divide the rested mooncake skin into 26 portions, about 15g portions. Wrap the fillings into the mooncake crust.

6. Wrap them in order and cover with plastic wrap.

7. Roll the moon cakes with cooked flour and put them into a 50g moon cake mold to gently press out the pattern.

8. Preheat the oven to 180 degrees, put in the mooncakes and bake for 5 minutes to set the shape.

9. Put the mooncakes in the middle of the oven at 180 degrees and bake for 15 minutes.

10. Finished product.

11. Finished product.

12. Finished product.

Tips:

Mooncakes can be sprayed with water before entering the oven to prevent cracking.
The purple potato filling can be replaced with your favorite filling at will.