Cantonese Red Bean Paste and Egg Yolk Mooncake
1.
Weigh the required weight of the ingredients for the mooncakes
2.
Remove the egg yolk from the refrigerator and thaw it thoroughly, soak it in vegetable oil without the egg yolk for 2 days
3.
Forget to buy medium flour, use 40% bread flour, add 60% cake flour, mix and sieve 2 times
4.
Take a clean bowl, put in invert syrup, peanut oil, soap
5.
Pump and mix well by hand
6.
Add the sifted flour
7.
Use a spatula to mix evenly, or wear disposable gloves to grasp evenly
8.
Put the dough in a plastic bag and let it rest at room temperature for 2 hours
9.
Remove the pineapple filling and thaw, and divide it into 15 17g pineapple filling balls.
10.
Separate 10 22g red bean paste balls first, and then 15 18g red bean paste balls
11.
Put the salted egg yolk in a baking dish lined with greased paper
12.
Put it in the middle layer of the preheated oven and bake for 5 minutes at 160 degrees. While roasting the egg yolks, wrap the bean paste and pineapple filling balls.
13.
Take a bean paste stuffing ball, press flat and wrap it with pineapple stuffing
14.
After the red bean paste and pineapple filling balls are wrapped, they will be rounded up and set aside for later use
15.
After 5 minutes, the egg yolk will be cooked and turn off the power. Don’t bake for too long. The oil will dry out easily.
16.
Take out the egg yolk and let cool for a while
17.
Take a bean paste stuffing ball, press flat and wrap it with egg yolk
18.
After the bean paste and egg yolk filling balls are wrapped, they will be slightly rounded and set aside for later use.
19.
After the bean paste and egg yolk filling balls are wrapped, they will be slightly rounded and set aside for later use.
20.
Wrap all the mooncake stuffing balls and put them on a plate for later use
21.
Take a pie crust and press it flat, put on the moon cake filling ball
22.
The mooncake crust is upside down to wrap the mooncake filling ball
23.
Use the tiger's mouth in your left hand to slowly push the mooncake skin into the seal
24.
After the mooncake balls are made, lightly round them, (the recipe I used does not need to be dipped in flour)
25.
Put the moon cake ball into the moon cake mold of Xue Chu
26.
Put the Xuechu mold upside down in the baking tray, and press out the mooncake prototype
27.
After all the mooncakes are wrapped, spray water and let stand for 10 minutes
28.
Mix 5 grams of egg yolk with 10 grams of water
29.
Put the mooncake embryos into the lower layer of the preheated oven
30.
The oven is heated at 180 degrees and lower at 175 degrees, bake it for 5 minutes to finalize the shape, press the pause button to take out the mooncake embryos
31.
Brush the mooncakes with a thin layer of egg wash
32.
Put it back in the oven and continue to bake for the set time
33.
After the mooncakes are baked, let cool and return to the oil
34.
The mooncakes have returned to oil at noon the next day
35.
Here’s a cut-away view of the moon cake, let’s eat it after returning to the oil
Tips:
1. The recipe can be filled with red bean paste and egg yolk, or it can be replaced with other fillings
2. The bread flour and cake flour in the recipe can all be replaced with all-purpose flour
3. The egg yolk water should be brushed less as much as possible, the brush is too thick and the color is too dark
4. Adjust the temperature and time flexibly according to their common ovens
5. The oil return time of peanut oil is faster than other oils
