Cantonese Egg Yolk Mooncake
1.
Pour the conversion syrup peanut oil liquid into the bowl.
2.
Stir evenly with egg extract, be sure to mix well.
3.
Sift in all-purpose flour.
4.
Knead it by hand or mix it with a spatula, put it in a fresh-keeping bag and relax at room temperature for 2-3 hours.
5.
Add fillings while relaxing the dough. Egg yolk and bean paste are about 43 grams together (I bought fresh salted duck eggs and knocked them home. The film covering the yolk must be washed off with water)
6.
Do not have any gaps between the egg yolks of the bean paste buns, and make them round.
7.
Divide the pie crust, about 19 grams each.
8.
Divide the awake dough into 10 equal parts.
9.
Take a dough and squash it into a round shape, and put on the bean paste and egg yolk filling.
10.
Use the tiger's mouth to push up and wrap it evenly. There should be no gap between the skin and the filling.
11.
Roll a layer of cornstarch lightly.
12.
Knead your hands to remove the excess starch and put it in the moon cake mold.
13.
Press down evenly, press out a moon cake, spray a little water before putting it in the oven.
14.
Preheat the oven in advance, bake the middle layer at 180°C for about 5 minutes, and take out the mooncakes after they are shaped.
15.
Add a little bit of water to the egg yolk and stir well. Brush the egg yolk water with a soft brush, not a silicone brush.
16.
Use a soft brush to remove the excess egg yolk water on the side of the bowl, and apply a thin brush on the moon cake (it must be thin, too much egg yolk water will make the pattern unclear)
17.
Put it in the middle of the oven at 180°C for about 15 minutes (time and temperature are for reference only) The actual temperature of my oven is 150°C and 180°C
18.
The freshly baked mooncakes are very soft and do not move. They will become hard when they cool down. After they have been completely cooled, they should be sealed and stored for oil return.
19.
The color of the mooncake will be more beautiful after returning to the oil.
20.
The egg yolk sand is delicious😊
21.
There is still some time before the Mid-Autumn Festival, if you like, you can try recipes and practice hands first!
Tips:
Just apply a thin layer of egg yolk water, and be sure not to be too greedy.
Regarding the egg yolk, I bought fresh salted duck eggs and knocked them home. The film covering the egg yolk must be rinsed off with water. You can also bake it in an oven at 150°C without preheating for 7-8 minutes (the temperature of each oven is different by yourself. Don’t bake the egg yolks out of oil)
