1. Ingredients for egg yolk filling: 4 salted duck egg yolks, butter, fresh cream, milk powder, corn starch, 3 grams of coconut milk
2. Spray the surface of the raw salted egg yolk with white wine, preheat the oven at 180 degrees and bake for 8-10 minutes until the egg yolk is cooked through, then press the egg yolk into powder and filter
3. Add sugar and whipped cream to the egg yolk powder
4. Add milk powder, cornstarch and coconut milk
5. Add melted butter
6. Pour into the milk pot and stir evenly with a blender, then heat on medium heat, and stir while heating until the mixture is cooked
7. After cooling, put it in the refrigerator and it will solidify better, then divide it into 12 equal portions, one portion is about 20 grams, and put it in the refrigerator for later use.
8. Egg yolk mooncake crust ingredients: 120g low-gluten flour, 48g butter, 24g fresh cream, 30g milk powder, 24g egg yolk liquid, 30g powdered sugar
9. Add all the above materials
10. After mixing thoroughly with a spatula, knead into a dough
11. Divide the mooncake crust into 12 equal portions, each about 22 grams
12. Mooncake crust and mooncake filling are divided into 12 equal parts
13. Round and flatten the mooncake skin, then put the mooncake filling on the mooncake skin and round it
14. Put the wrapped moon cake into a 50 g moon cake mold
15. Press out 12 moon cakes and put them in the refrigerator for more than 2 hours
16. Mooncake skin brush with liquid egg yolk
17. Preheat the oven at 220 degrees for 5 minutes, put in the mooncakes and bake for 8 minutes, and the surface will be colored immediately.
18. Baked moon cakes
19. The cooled moon cakes are encapsulated, and the effect is best when eaten one day later.
