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Cantonese-style Moon Cakes (75g)
by HI flowers
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Invert syrup, corn oil, and soap mix well.
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2. Add moon cake powder and mix well and let stand for an hour.
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3. Soak the salted egg yolk with white wine.
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4. Put it in the oven at 150 degrees for 6 minutes.
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5. The red bean paste is divided into 33g portions for a total of 15 portions.
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6. Wrap in the egg yolk.
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7. Wrap them in order and cover with plastic wrap.
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8. The mooncake crust is divided into 25g portions for a total of 15 portions.
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9. Pack the stuffing.
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10. Wrap them in order and cover with plastic wrap.
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11. Paste cooked powder into the mold and put the moon cake into it.
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12. Press out the pattern.
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13. Spray a little water before entering the oven, preheat the oven at 180 degrees and bake for 5 minutes.
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14. Take out and brush with whole egg liquid and bake for 15 minutes at 180 degrees.
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15. Just let it cool and take pictures without returning the oil, the oil returned is even more beautiful and delicious.
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16. Finished product.
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