Double Egg Yolk Moon Cakes
by Please call me Zhuang Zhuang mother
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 500 grams of Xinliang low-gluten flour for later use
2. Stir the invert syrup, soap and corn oil evenly and set aside
3. Sift the flour and custard powder into the syrup separately
4. Cover the mixed dough with plastic wrap and put it in the refrigerator for 1 hour
5. Take out the egg yolk and bake at 180 degrees for 15 minutes. The oven should be preheated in advance
6. The stuffing is divided into 40 grams each for later use~
7. Divide the mung bean paste into two portions, wrap the two egg yolks separately, put them into 50 grams of dough, and form balls
8. Roll the flour into the mold~
9. Stabilize the pattern and place it in the baking tray
10. In order to prevent cracks, spray water before entering the oven, preheat the oven at 200 degrees for 5 minutes, and bake it for 2 minutes first.
11. Brush a thin layer of egg yolk liquid on the surface of the mooncake, put it in the oven at 180 degrees, and bake for 15 minutes.
12. Let it cool and let it rest for about 3 days to return to the oil and you can eat it
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