Cantonese-style Moon Cakes-bean Paste Egg Yolk Moon Cakes

Name: Cantonese-style Moon Cakes-bean Paste Egg Yolk Moon Cakes
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 160g All-purpose flour; 240g Red bean paste; 16 Salted egg yolk; 3g Jianshui; 110g Invert syrup; 48g oil; 1 yolk

by Bing Ruo Lan

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Of course, the Mid-Autumn Festival is to eat moon cakes, so I used the red bean paste left over from the egg yolk cake to taste it!

Ingredients

Cantonese-style Moon Cakes-bean Paste Egg Yolk Moon Cakes

1. Mix liquid soap, invert syrup, and oil evenly

2. Add flour and stir evenly, put it in a fresh-keeping bag for proofing for 2 hours

3. Divide the crust and bean paste into 16 evenly

4. Bean Paste Buns with Egg Yolk

5. Flatten the crust and wrap it with bean paste and egg yolk

6. Put into the mold and press to form

7. Put it in a 170 degree preheated oven and bake for 5 minutes.

8. Add water to the egg yolk in advance and stir evenly, and use a brush to brush a thin layer on the surface of the mooncake

9. Put it in the oven and bake for 15 minutes

10. It will be drier after roasting, you have to wait until the oil returns to taste.

Tips:
1. The ratio of pie crust and filling is 4:6, and the mold is 50 grams, so the crust is 20 grams and the filling is 30 grams. I like to have more crust and good bag. Many people use 3:7 or 2:8 Proportion, you can try if you like
2. It is best to coat with powder before pressing, otherwise it will be too sticky
3. Do not brush too thick egg yolk liquid