Name: Classic Chinese Salted Egg Yolk Bean Paste Mooncakes, Full of Flavor, One Family
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 110g Moon cake syrup; 160g Medium powder; 4g Jianshui; 30g Corn oil; 20g Salted egg yolk; Some White wine; 500g Red bean paste; 1 piece yolk; 0.25 Egg white; 10g water

Classic Chinese Salted Egg Yolk Bean Paste Mooncakes, Full of Flavor, One Family

by Soft kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

I believe that every Mid-Autumn Festival, everyone spends a lot of money to buy mooncakes to send to relatives, friends, colleagues, bosses, and half a month’s salary is sent out, but the effect is not good. It is precisely because of the high price of mooncakes that the transfer of mooncakes has become a common phenomenon. The mooncakes given to Zhang San were immediately given to Li Si by Zhang San, and Li Si, who did not know, sent it back to me. This is very embarrassing! This year we rolled up our sleeves and made mooncakes that people were reluctant to transfer. The blessings must be conveyed to the loved ones! Think about how charming the little fairy who can make mooncakes as gifts!

Classic Chinese Salted Egg Yolk Bean Paste Mooncakes, Full of Flavor, One Family

1. Add moon cake syrup to soap and mix well, add peanut oil/corn oil and mix well

2. Sift in the medium powder, cut and mix until there is no dry powder

3. Knead into a dough wrapped in plastic wrap and proof at room temperature for more than 2 hours

4. Roll the salted egg yolk in corn oil and put it on the baking tray

5. Spray a little white wine

6. Put it in the preheated oven and bake at 180 degrees for 6 minutes.

7. Egg yolk + red bean paste weighs 35g, red bean paste wrapped egg yolk and rounded for use

8. like this

9. The loose mooncake crust is divided into 15g each, slightly flattened

10. Wrap the egg yolk and bean paste, and use the tiger’s mouth to push the cake wrapper to make a round

11. Pack them one by one, and the whole family should be neat and tidy~

12. Roll in the medium powder and rub to remove excess dry powder

13. Put in a 50g moon cake mold and press it into shape, spray a little water on the surface (wow, there is already a prototype, isn't it! Come on)

14. Put it in the oven to preheat 180 and bake for 5 minutes

15. Add 1/4 egg white and appropriate amount of water to the egg yolk, stir evenly and filter

16. Take out the moon cake and brush a thin layer of egg yolk water on the surface with a fine brush

17. Continue to bake in the oven at 180 degrees for 18 minutes, let cool thoroughly, seal and refrigerate for 2-3 days to return to the oil

18. Enjoy!

Comments

Similar recipes

Classic Chinese Salted Egg Yolk Bean Paste Mooncakes, Full of Flavor, One Family

Ingredients

Classic Chinese Salted Egg Yolk Bean Paste Mooncakes, Full of Flavor, One Family

Comments

Similar recipes

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Homemade Mooncakes with Black Sesame Filling

Cantonese-style Moon Cakes

Cantonese-style Moon Cakes

Novice Making Cantonese Mooncakes for The First Time

Bean Paste Mooncake

Cantonese-style Moon Cakes-moon Cakes with Lotus Seed Paste and Egg Yolk

Mooncake with Lotus Seed Paste and Egg Yolk