Cantonese Red Bean Egg Yolk Moon

Name: Cantonese Red Bean Egg Yolk Moon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Moon cake powder; 160g Invert syrup; 60g Peanut oil; 4g Jianshui; 21 Salted egg yolk; 730g Bean paste; A small amount Peanut oil (soaked in egg yolk); A small amount Liquor (soaked egg yolk); 1/2 bowl Flour (hand flour); 1 piece 63 grams mold; 1 piece Section scraper; 1 set Electronic scale; 1 pair Disposable gloves

by Win Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mooncakes are naturally indispensable for the Mid-Autumn Festival. The traditional Cantonese-style mooncakes are the finest of the mooncakes. The Cantonese-style mooncakes pay attention to the skin and the filling. It is one of the local specialties of Guangdong Province. In southern China, especially Guangdong, Guangxi, Folk Mid-Autumn Festival food in Jiangxi and other places is a form of Mid-Autumn moon cakes. Cantonese-style moon cakes are well-known all over the world. The most basic thing is that they are extremely delicate in material selection and production techniques. They are characterized by thin and soft skin, beautiful appearance, and patterns. Exquisite, clear pattern, not easy to break, exquisite packaging, and easy to carry, it is a good gift for people on the Mid-Autumn Festival, and it is also an indispensable product for people to eat cakes and watch the moon on the night of Mid-Autumn Festival. There are many flavors of Cantonese-style moon cakes, and [bean paste egg yolk moon] is also a favorite flavor of the general public.

Cantonese Red Bean Egg Yolk Moon

1. First make the crust, mix the peanut oil, inverted syrup, and soap to form an emulsified state.

2. Sift in moon cake powder, stir into dough, put it in a fresh-keeping bag and refrigerate for more than 6 hours.

3. Soak the egg yolk in a small amount of white wine, soak for 10-15 minutes, remove it, add an appropriate amount of peanut oil, mix it back and forth, put it in a baking pan at 170°C and roast for 8 minutes.

4. Put on gloves and weigh the red bean paste into small balls, each about 35g. When the egg yolks are baked, take them out, wrap the egg yolks with bean paste, and roll them into small balls.

5. Take out the pie crust from the refrigerator and weigh, each about 20-21g, a total of 21 small dough. Dip the pie crust with some hand powder and press it flat. The middle sheet is thick on both sides, and the pie crust is as large as possible. Put the bean paste filling balls in the middle, surround all the crusts and push the crust evenly until it closes.

6. Then roll it into an oval shape, roll it in the hand powder, put it into the mold and press it into shape.

7. Finish in sequence, preheat the oven in advance, spray 1-2 times of clean water with a watering can at a distance of 30-40cm, send it into the oven, bake at 200 degrees for 8 minutes, take it out, cool for 2 minutes, gently brush the egg liquid, brush the patterns and cakes On the pattern around the leather.

8. Then put it in the oven and bake at 170°C for 20 minutes. Take out the egg wash halfway and bake it until the mooncakes are slightly yellow or golden. Take it out to cool. (To brush the egg liquid twice)

9. After cooling down, put it in a relatively sealed environment and wait for the oil to return. Generally, the oil returns after 1-2 days.

10. The finished product has a very beautiful color after returning to the oil, and it is golden and moist!

11. Finished product

12. Finished product

Tips:
1. The crust should be soft enough, just like earlobes. Because of the large amount of syrup, the crust will be very sticky, so it must be placed in the refrigerator for more than 6 hours, and the filling should be 2:8 or 1:9. Presents the leather book stuffing pretty.
2. Bean Paste Filling I choose the largest brand of filling in Guangzhou. If the filling is fried by myself, it must be dry enough, because it contains a lot of water and it is easy to bulge or crack. Add a small amount of water to the egg liquid and mix thoroughly. When brushing the egg liquid Brush gently on the pattern.