Cantonese Egg Yolk Mooncake

Cantonese Egg Yolk Mooncake

1. Processing method of egg yolk: Put the egg yolk in a bowl, soak in white wine for 5~10 minutes

2. Put the egg yolks in a baking tray, bake them in the oven for about 5 minutes (160 degrees, preheated), put the baked egg yolks in a bowl, soak them in Jiu San soybean oil for half an hour and drain the oil.

3. Pour the inverted syrup into a basin, add soap and peanut oil and mix well.

4. Sift low powder and milk powder into step 1, mix evenly with a spatula, cover with plastic wrap or cover and let stand for about 1 hour

5. The filling is prepared while the crust is standing still. Bean paste and kidney beans are divided into 23 pieces (30g/piece)

6. Take one of the bean paste and press it flat, put on the processed egg yolk, then put the bean paste on your left hand, press the bottom of the dough with your fingers, and gently push it around with your right hand to let the bean paste wrap the egg yolk and close the mouth. Face down.

7. Follow this method to make the remaining stuffing

8. After all the fillings are prepared, divide the crust into 23 evenly (20g/piece)

9. Use a rolling pin to roll out the pie crust slightly, put the pie crust on the left hand, put in one of the prepared fillings, press the bottom of the crust with your fingers, and gently push it around with your right hand, so that the crust is all wrapped around the filling, and the mouth is closed. Face down

10. Sprinkle some flour into the moon cake mold, shake it a few times, pour in the excess flour, and put the wrapped moon cake dough into the mold

11. Use a mold to press the moon cake dough into the corresponding shape

12. Use the same method to make the remaining moon cakes

13. Heat the oven to 165 degrees, lower the heat to 180 degrees to preheat for 10 minutes, put it in the middle and upper layer and bake for 5 minutes, then take it out of the oven

14. Use a brush to gently brush a layer of egg yolk liquid on the surface of the mooncake, then put it in the oven and continue to bake for 20 minutes.

15. Finished picture

Tips:

Tips:
1. It is recommended to use peanut oil for the cake crust, which tastes more fragrant. If there is no peanut oil, you can also use ordinary oil instead
2. After the crust is mixed, it must be loose
3. It is recommended to brush the egg yolk to make the color of the moon cake look better when it is baked. The time of brushing can be lightly brushed with a thin layer. Brushing more will affect the effect of the surface pattern of the moon cake. It is best to use a soft brush
4. The surface of the mooncakes just out of the oven will look relatively dry, and they will be very shiny after being left for a day to return to the oil.
5. The ratio of the skin to the filling is 3:7, if you like thinner, you can use the ratio of 2:8
6. Invert syrup and Lishui pastry material stores are both sold, if not, you can make your own
7. The liquid water can be mixed with edible soda noodles and water in a ratio of 1:3

How to make kidney bean filling:
1. Soak 500g kidney beans in water for more than 12 hours (change the water once or twice halfway)
2. Soak the kidney beans, remove the outer skin, and cook them in a pressure cooker
3. Put the cooked kidney beans into a puree in a food processor
4. Add 200g of white sugar and 200g of edible oil to the mashed kidney beans and stir-fry in a non-stick pan until it turns dark yellow (do not add all the oil at once, but add it in portions during the stir-frying process)
The making process of red bean paste is similar