Cantonese Egg Yolk Mooncake
1.
Add peanut oil to the invert syrup and mix well until it is slightly whitish.
2.
Add half of moon cake powder.
3.
After mixing, cover with plastic wrap and proof for 30 minutes.
4.
Add the other half of the mooncake powder and knead it into a ball and let it rest for 20 minutes.
5.
Put the salted egg yolk in the oven at 180 degrees and bake for 7 minutes and let cool.
6.
Weigh 35g of salted egg yolk and fillings.
7.
Flatten the filling and wrap the egg yolk.
8.
Wrap all the fillings in turn.
9.
Divide the proofed crust dough into 15g pieces each.
10.
Take a small potion and press flat to wrap the filling.
11.
Wrap everything one by one and place them at a distance.
12.
Spread a little dry powder before pressing the mold.
13.
Use a mooncake mold to press the mooncakes on the baking tray.
14.
Spray a thin layer of water with a watering can.
15.
Put it in the preheated oven at 180 degrees and bake it for 5 minutes, then take it out.
16.
Dilute a little egg yolk with a little water, then use a brush to apply a thin layer of egg liquid on the mooncake.
17.
Put it back in the oven and continue to bake at 180 degrees for 15 minutes.
Tips:
After the mooncakes are completely cooled, they should be sealed and stored for at least two or three days. It is best to eat after returning to the oil.
