Cantonese Egg Yolk Mooncake
1.
Prepare the main ingredients for egg yolk moon cakes, pre-made bean paste, syrup, and Cantonese-style moon cake premix powder
2.
.Fresh egg yolks are to be frozen and stored, and they are naturally thawed out.
3.
After thawing, soak in oil for three to five hours to make it smoother when eating. The soaked duck egg yolk is already oily
4.
Put it in the oven and bake at 160 degrees for 8 minutes.
5.
Homemade syrup and vegetable oil are put together. Whisk until the syrup and oil are fused
6.
The fused syrup is put on the mooncake premix powder
7.
Stir with a silicone knife until there is no dry powder
8.
Knead into a ball, wrap in plastic wrap and relax for 40 minutes
9.
The loose noodles are divided into 15 grams of dough, 20 grams of red bean paste, and 22 grams of egg yolk. All measured
10.
Take one, take one red bean paste and press the lentil paste
11.
Wrap an egg yolk and push the red bean paste with your hands to close it
12.
Put your hands together and slowly make the red bean paste evenly after a few clicks
13.
Dumped red bean paste is reserved for future use, it is best to cover it so as not to dry it in the wind. The mold is cleaned and dried. Beat a soil egg to brush mooncakes. Prepare half a cup of dry flour for brushing molds.
14.
Take a dough, sprinkle some dry powder on the dough table, and roll it into a dough
15.
When rolling, make the sides thinner and wrap the stuffing
16.
This step of closing your mouth requires patience. Slowly knead the noodles evenly. It's basically like this when you squeeze it
17.
Put some dry flour in your hands, put your hands together in a few laps, and the dough will be even.
18.
Sprinkle some dry flour in the mold
19.
Put it into the mold and press the four sides, so that the pattern on the sides is very clear, and the bottom must be flat, otherwise the mooncake will be biased.
20.
It is directly inverted in the baking pan covered with greased paper, is it also very stylish?
21.
It's all done. Spray some water on the mooncakes. Preheat the oven, set the upper and lower fire of the oven, the temperature is 180 degrees, the hot air mode, put the middle layer and bake for 5 minutes. Take it out and brush the egg liquid on the mooncake, just tap it. Bake in the oven again for 15 minutes.
22.
Baked moon cakes
23.
Finished moon cake sharing
24.
Finished moon cake sharing
25.
Finished moon cake sharing
Tips:
1. Jinqixiang egg yolk is fresh egg yolk and must be stored frozen. Be sure to bake it in the bag when using it.
2. The dough must be loosened in the mooncakes.
3. The power of the oven is different, and the temperature is different. Please refer to the temperature in this recipe
4. The finished mooncake will return oil in one day. The moon cakes are stored without preservatives.
