Egg Yolk Bean Paste Mooncakes

Egg Yolk Bean Paste Mooncakes

1. First make the pie crust: invert syrup, soap, peanut oil and stir evenly with a manual whisk. Then pour in all-purpose flour, mix well and form a dough, wrap it with plastic wrap and relax at room temperature for more than 2 hours.

2. Tips: The authentic Cantonese-style mooncakes all use peanut oil. You can buy some ready-made liquid soap, but if you don’t have it, you can use edible baking soda: water = 3:10.

3. Make the egg yolk: Take the salted egg yolk and place it on a baking tray lined with greased paper, spray it with high whiteness. You can also put the egg yolk in a bowl with white wine, bake it in the oven at 180 degrees for 8 minutes and cool it for later use.
Tips: I bought the ready-made egg yolk, "Shendan" brand, the quality is guaranteed. I used salted duck eggs to peel by hand in the first place. It was too much trouble. Buying the ready-made ones is much easier.

4. Divide the red bean paste into 20 equal parts and knead it into a dough. According to the ratio of skin filling: 3:7, make 75g moon cake with 23g skin. The filling is egg yolk + bean paste = 52g. Take a portion and squeeze it in the palm of your hand, wrap it with an egg yolk, and squeeze it to round the mouth.
Tips: You can buy red bean paste ready-made, or you can make homemade red bean paste. 52g of direct red bean paste without egg yolk. If the novice finds this leather bag a bit difficult, you can use the skin filling ratio of 4:6, which is 30g of skin and 45g of filling in total.

5. The crust is divided into 20 equal parts and rounded, each about 23g.

6. Take a portion of the pie crust, flatten it in the palm of your hand, and pack it into the filling.

7. Carefully push up the dough with a tiger's mouth little by little, tidy and close it so that there are no gaps, and round it.

8. Use a 75g mold to press out the pattern, roll a circle in the cornstarch before pressing, and then pat off the excess powder, which is better for demoulding.

9. Put it in the middle of the preheated oven and spray a small amount of mist water to prevent cracking, but don't spray too much. The moon cake will stick to your hands after the oil returns. Bake at 200 degrees for 5 minutes and set.

After the pattern is finalized, take an egg yolk and a quarter of the egg white to disperse into the egg yolk liquid, brush the egg yolk liquid, scrape off the excess egg liquid at the mouth of the bowl, and then brush the surface of the moon cake, so that the pattern will be clear. Remember that the egg liquid must not be brushed too much! Put it in the oven and bake for about 15 minutes.
Tips: One egg yolk water can be used to brush more than 100 such mooncakes. Think about how thin an egg yolk is on it.

10. The mooncakes just out of the oven have a very dry and hard crust, and the color is not very beautiful. After the mooncakes have cooled, they should be sealed and stored at room temperature. Wait 1-3 days. The crust will gradually become soft and oily. Wait until the oil returns to eat.

11. After about two days, the color after returning to the oil is very beautiful~

Tips:

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