Cantonese Egg Yolk Mooncake

Name: Cantonese Egg Yolk Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 75g Invert syrup; 30g Peanut oil; Some Liquid egg yolk; 5g milk powder; 1.5g Jianshui; 600g filling; Some yolk

by maowo88

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Cantonese-style mooncakes are characterized by their incomparably exquisite material selection and production techniques. They are characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easily broken, exquisite packaging, and easy to carry. On the night of the Mid-Autumn Festival, eating cakes and admiring the moon is an indispensable product. "

Ingredients

Cantonese Egg Yolk Mooncake

1. Add peanut oil, soap, milk powder, and invert syrup to low-gluten flour.

2. Stir well.

3. After the dough is formed, cover with plastic wrap and let it rise for 1,2 hours.

4. After spraying the salted egg yolk with white wine, put it in the oven and bake for 10 minutes at 180°.

5. Cut the egg yolk in half (because 50g moon cakes are made, too much egg yolk will affect the shape of the moon cake).

6. Take half of the egg yolk and wrap it with filling (about 5 grams of half egg yolk, 35 grams of filling, 10 grams of cake crust, the total is 50 grams of moon cakes).

7. 10 grams of pie crust, each pre-divided.

8. Take a piece of pie crust and wrap it up.

9. When filling, the pie crust is filled with the filling and slowly pushes the pie crust upward until the crust covers the entire filling, and the mouth is closed and rounded.

10. Knead round so that the crust covers the entire filling evenly.

11. Put it into the mold and press out the shape (when the moon cake is pressed, the oil in the recipe is enough, so there is no need to wrap the powder to prevent sticking when pressing the film).

12. Spray a small amount of water on the surface of the mooncake, preheat the oven at 200°, and bake on the upper and lower fire for 5 minutes.

13. Take it out and smear the egg yolk liquid on the surface.

14. Bake in the oven at 170° for 10 minutes, and then bake for 6 minutes to color.

Tips:
1. Making moon cake crust: 50 g moon cake crust 10 g, 75 g moon cake crust 15 g, 125 g moon cake crust 20 g.

2. If egg yolks are added to the mooncakes, spray a small amount of white wine on the egg yolks before baking, and bake them in the oven at 200 degrees for about 10 minutes.

3. Before the moon cakes are demoulded and pressed into the oven, spray a small amount of water on the surface and bake in the oven at 200 degrees for about 5 minutes.

4. After the surface texture is finalized and slightly colored, take out and brush the sifted egg liquid on the surface (only brush the surface, do not brush the side. After the brush is stained with the egg liquid, try to wipe it dry before brushing).