Cantonese Mooncake with Bean Paste and Egg Yolk

Name: Cantonese Mooncake with Bean Paste and Egg Yolk
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Flour; 75g Invert syrup; 25g Salad oil; 1g Jianshui; 500g Red bean paste; 8 Salted egg yolk; 50g Cooked glutinous rice flour; a little Egg liquid

by Moonfall Wu Cry (from Tencent...)

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The Mid-Autumn Festival has passed, but I still like to eat mooncakes I made! I specially bought the egg yolk, and fried the bean paste myself. The beans are black kidney beans grown by my mother. Except for the egg yolk, everything else is made by myself! My son likes it very much! You can also make snacks!
I used a 50g moon cake mold, so it has 15 grams of skin and 35 grams of filling.

Ingredients

Cantonese Mooncake with Bean Paste and Egg Yolk

1. The salted egg yolk is soaked in vegetable oil for more than half an hour. I didn’t use the oven to bake it. I took it out of the oil when I needed it.

Cantonese Mooncake with Bean Paste and Egg Yolk recipe

2. Mix the salad oil, invert syrup and liquid soap evenly

3. Add flour, knead into a dough, let stand for half an hour

4. Weigh half an egg yolk and 35 grams of red bean paste. Wrap the egg yolk with red bean paste

5. Make all the red bean paste and egg yolk filling one by one

6. The mooncake crust is also divided into 15 grams each

7. Flatten each pie crust and add a filling

8. Slowly push up the crust and close the mouth

9. Roll the wrapped moon cake dough in the fried glutinous rice flour

10. Use the moon cake mold to press out the moon cake blank

11. Place the mooncakes on the baking tray and spray some water

12. Bake in the oven at 180 degrees for 5 minutes, set the shape, take it out and cool it slightly, brush the egg mixture, and bake it in the oven for about 15 minutes after the brush is finished. The mooncakes just out of the oven are very hard, and they won’t be delicious until after a day or two of oil return.

Tips:
1. It is best to wear disposable gloves when filling stuffing. It is more difficult and requires more practice;
2. Do not brush too much egg liquid, just a thin layer.