1. Soak the salted egg yolk in vegetable oil for half an hour to remove the fishy smell
2. Mix all-purpose flour with milk powder and sift
3. Prepare invert syrup, I chose Taikoo syrup to make mooncakes for the first time
4. Add soap and stir evenly
5. Add peanut oil and mix well
6. Then pour it into the flour, mix well, cover with plastic wrap and let it rest for 1 hour. The dough must be still! Don't be too impatient
7. Then pour it into the flour, mix well, cover with plastic wrap and let it rest for 1 hour. The dough must be still! Don't be too impatient
8. Divide the dough into small portions of 10 grams each as needed
9. Divide the dough into small portions of 10 grams each as needed
10. Divide the lotus seedlings into small portions first, I use the Schukerman brand! The ratio of the skin to the filling is 2:8 (for example, the skin is 20 grams, the filling is 80 grams, and the filling is the weight of lotus paste and egg yolk)
11. Divide the lotus seedlings into small portions first, I use the Schukerman brand! The ratio of the skin to the filling is 2:8 (for example, the skin is 20 grams, the filling is 80 grams, and the filling is the weight of lotus paste and egg yolk)
12. The egg yolks should be roasted at about 170 degrees for a while, remember not to bake them dry, just a moderate amount.
13. The egg yolks should be roasted at about 170 degrees for a while, remember not to bake them dry, just a moderate amount.
14. Then wrap the egg yolk with the lotus paste filling
15. Then wrap the egg yolk with the lotus paste filling
16. Then wrap the skin around the stuffing, slowly push the skin up with both hands, and then tighten it with a tiger's mouth until the stuffing is completely evenly covered
17. Then wrap the skin around the stuffing, slowly push the skin up with both hands, and then tighten it with a tiger's mouth until the stuffing is completely evenly covered
18. Sprinkle some dry powder on the moon cake mold, so that the pressed moon cake can be easily demolded. The wrapped moon cake dough is stuffed into the moon cake mold. The moon cake mold is directly pressed on the baking tray to press out the moon cake pattern. Just lift the moon cake mold. Sprinkle water on the surface
19. Sprinkle some dry powder on the moon cake mold, so that the pressed moon cake can be easily demolded. The wrapped moon cake dough is stuffed into the moon cake mold. The moon cake mold is directly pressed on the baking tray to press out the moon cake pattern. Just lift the moon cake mold. Sprinkle water on the surface
20. Put it in the middle layer of the preheated oven, use the upper and lower heat to 170 degrees, and bake for 20 minutes
21. Put it in the middle layer of the preheated oven, use the upper and lower heat to 170 degrees, and bake for 20 minutes
22. Take out and brush with egg yolk water every 5 minutes or so halfway through (only brush the surface), then put it in and bake until the surface is colored
23. Take out and brush with egg yolk water every 5 minutes or so halfway through (only brush the surface), then put it in and bake until the surface is colored
24. Bake until the surface is colored and you can get it out. The aroma of a house is really tempting
25. Bake until the surface is colored and you can get it out. The aroma of a house is really tempting
Tips:1. Too thick skin filling ratio will affect the pattern
2. Remember to spray some water before baking mooncakes
3. According to her own experience, Xiaomeng slowly bake it at low temperature, and found that the mooncakes will not collapse (or the filling may be too soft, hahaha)
4. Shelf life: Because it is a homemade handmade moon cake, the shelf life is not that long. It is recommended to consume within 7 days, and the taste can be kept the best!
