Cantonese Style Coconut and Egg Yolk Mooncake

Cantonese Style Coconut and Egg Yolk Mooncake

1. Stir syrup, liquid soap, and ghee evenly

2. Add low flour

3. Knead into dough

4. Wrap with plastic wrap and put it in the refrigerator for 40 minutes

5. The egg yolks are heated in the microwave for a few minutes

6. Take 45 grams of coconut stuffing and wrap it into egg yolks

7. Take 25g of pasta and squeeze it, wrap it with coconut and egg yolk filling and make a round

8. Dip a little flour into the moon cake mold

9. Press out the pattern in the baking tray

10. Spray water into the oven at 170 degrees and bake for 5 minutes

11. Brush evenly with egg yolk liquid and continue to bake for about 10 minutes

12. After being out of the oven, cool it down, seal and pack it and return the oil at room temperature.

13. Finished product

14. Finished product

15. Finished product