Egg Burnt Moon Cake

Name: Egg Burnt Moon Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Low-gluten flour; 50g High-gluten flour; 90g butter; 79g Powdered sugar; 65g egg; 33g Invert syrup; 1 package Five-None Filling; 1.5g baking soda; 1.5g Baking powder; 1g Smelly powder

by Water pity

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Egg-burned moon cakes, also known as egg-skin moon cakes, are a kind of moon cakes with higher video value, which successfully solved the greasy problem of moon cakes. The soft and thick cake crust is wrapped with different flavors of fillings, allowing you to experience moon cakes with unique flavors.

Egg Burnt Moon Cake

1. Prepare all the ingredients and soften the butter at room temperature.

2. Sift the low-gluten flour and the high-gluten flour directly on the kneading pad and simply mix well. Add in soda powder, baking powder and stinky powder, and mix well. (No smell powder can be ignored)

3. After mixing well, open a large skylight in the middle of the flour.

4. Put the softened butter and powdered sugar in the middle of the flour, put on a pvc glove and grab well.

5. Then add egg liquid and invert syrup one by one, and mix well again.

6. Mix the mixed flour with oil and sugar, and fold it repeatedly to form a dough.

7. Divide the dough into small pieces, 40g for the skin and 30g for the filling. (It’s best to separate the fillings in advance)

8. Round the dough, squeeze it, and wrap the filling to make it round.

9. Put it into a muffin mold, flatten the pattern with the pattern of the moon cake mold. (The pattern is recommended not to be too dense and complicated, it is better)

10. Prepare an egg, add a drop of oil and a drop of salt, and beat it smoothly. It is best to sieve it to make the egg liquid more delicate and smooth. Then use a wool brush to moisten a little egg liquid, gently and quickly Brush the surface of the mooncake twice.

11. Heat the oven at 200°C and preheat at 170°C for at least ten minutes. Put the mold in and bake for 13-15 minutes.

12. After being out of the oven, transfer to the drying net to cool, and wait for the oil to return before eating.

Tips:
1. After brushing the egg liquid, you can sprinkle a little cooked sesame on the surface.
2. The size of each brand of muffin mold is not exactly the same, the weight of each moon cake can be adjusted appropriately.
3. The temperature of the oven needs to be adjusted according to the temper of your own oven.
4. The outer skin of this mooncake is relatively soft, and there are slight fine lines on the surface. This is normal.