Cantonese Egg Yolk Mooncake
1.
Soak the salted egg yolk in corn oil for one to two days
2.
Prepare the ingredients needed to make mooncakes, the inverted syrup is made by yourself
3.
After mixing the inverted syrup and corn oil, whipped until emulsified. It is best to use peanut oil. I don’t have peanut oil in my house, so I have to use corn oil instead.
4.
Sift in the mooncake powder, but it doesn’t matter if you pass the sieve. Chinese dim sum is not so particular.
5.
Put the well-mixed dough into a fresh-keeping bag and proof it at room temperature for about 2 hours
6.
Put the soaked egg yolk in the oven and bake at 170 degrees for about 8 minutes
7.
Divide the red bean paste into rounds, about 35 grams each, and about 23 grams each mooncake crust
8.
The red bean paste wraps the egg yolk, and wraps all the egg yolks in turn
9.
Squeeze the mooncake crust to hold the filling, push up and wrap it up with your hands to close the mouth
10.
Put the mooncakes in the starch and roll them with powder
11.
The mooncakes are placed on the baking tray, and the patterns are pressed in the mold
12.
One egg yolk, one small spoonful of egg white, one large spoonful of water, make the egg yolk water for brushing the noodles
13.
The upper and lower tubes of the oven are preheated at 200 degrees, and the baking tray is placed in the middle of the preheated oven, and bake for 5 minutes.
14.
Take out the baking tray after 5 minutes, brush a thin layer of egg yolk water on the surface of the mooncake, put it in the oven and continue to bake for about 15 minutes
15.
After the baked moon cakes are cooled, put them in a box and wait for the oil to return. You can eat them in a day
Tips:
The mixed noodles must be soaked for two to three hours. Do not leave the noodles in the refrigerator for a long time. The longest time should not exceed 4 hours, otherwise it will cause diarrhea;
The temperature of the baking oven should not be too low, otherwise the mooncake skin will stick to your hands, and the side of the mooncake will also be easy to bulge. That is to say, do not brush too much with the bulging egg yolk, otherwise the pattern will not be clear after baking.
