Cantonese-style Egg Yolk Mooncakes (63 G X 20 Pcs)
1.
Mix the inverted syrup, liquid soap and peanut oil, add the custard powder and sift into the flour to form a dough. Put the dough in a fresh-keeping bag and wake up for 3 hours
2.
Soak the salted duck egg yolk in white wine and corn oil for half an hour
3.
Preheat the oven at 170 degrees for 5 minutes, put the egg yolk in the middle of the oven and bake for 5 minutes, take it out and let it cool for later use.
4.
The lotus paste filling or red bean paste filling is divided into about 25 grams each, and the egg yolk is wrapped into the moon cake filling, each about 39 grams (the smaller egg yolk is filled with lotus paste or red bean paste)
5.
Divide the mooncake crust into 23g portions
6.
Wrap mooncake fillings with mooncake wrappers and wear gloves for better operation.
7.
I use a 63g mold to make it into a shape. When pressing, I can dip some cooked glutinous rice flour for easy demoulding. Preheat the oven at 200 degrees for 5 minutes and bake for 5 minutes
8.
Take it out and let it cool for 3 minutes, then let the temperature drop a little, brush a layer of egg yolk liquid, brush only on the raised areas, and continue to bake at 180 degrees for 15 minutes.
9.
The baked mooncakes are kept cool and sealed and stored. After returning to the oil for a day or two, the mooncakes will become soft and ready to be eaten.
)
)
)
)
)
)
)
)
)
)
