Cantonese-style Moon Cakes (bean Paste Egg Yolk, Purple Sweet Potato Egg Yolk)
1.
Prepare ingredients
2.
Mix syrup and liquid soap, mix well, add peanut oil, and mix well
3.
Sift in the flour with a flour sieve, mix the synthetic dough with a spatula, do not over-mix, cover the finished moon cake dough with plastic wrap and let it rest for 1 hour
4.
Crush the steamed purple sweet potato with a spoon, add condensed milk, and mix well
5.
35 grams of egg yolk and stuffing, weigh separately, roll into rounds, and set aside
6.
15 grams of mooncake skin are also weighed separately, ready for use
7.
Take a portion of the mooncake crust and wrap it around the filling. After it is completely wrapped, round it
8.
Wrap a thin layer of hand powder on the moon cake, puff off the excess, press out with a moon cake mold (I used the word egg yolk, which is easy to distinguish), and put it into the baking tray in turn. At this time, the oven starts to preheat , The upper and lower pipes are 175 degrees
9.
Bake for 10 minutes, then prepare the egg yolk
10.
After baking for 10 minutes, take out and brush the egg yolk liquid. The egg yolk liquid must be sieved to make the mooncakes more beautiful. After brushing, put it in the oven at 175 degrees for about 20 minutes (depending on the temperature of your own oven)
11.
It's out
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