Egg Yolk Mooncake

Name: Egg Yolk Mooncake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ready-mixed powder; 10g milk powder; 150g Invert syrup; 50g Peanut oil; 1 piece Liquid egg yolk; Some water

by Dream Yun_

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cantonese-style moon cakes are a form of Mid-Autumn Festival moon cakes in our country. It is characterized by thin and soft skin, shiny, golden color, beautiful appearance, exquisite patterns, and clear patterns. It is a good gift for people on the Mid-Autumn Festival, and it is also an indispensable good product for people to eat cakes and enjoy the moon on the night of Mid-Autumn Festival. Generally, Cantonese-style mooncakes have a harder skin just after they are baked, and they can be softened after two or three days of oil return. The ratio of the skin to the filling can be matched according to your own preferences.
This year's mooncakes, children don't have to wait for the mooncakes to return to the oil before they can eat them. Using Xinliang mooncake powder and Jin Qixiang’s egg yolk, plus the handy Fabeike moon cake mold, the finished product is golden in color, clear in pattern, standing upright, quick to return oil, and transparent in the crust, which is fully shiny in less than three days. . "

Ingredients

Egg Yolk Mooncake

1. A taste that you can't forget after a bite

2. The golden moon cakes emit a faint fragrance, which makes people mouth-watering!

3. Prepare the materials

4. Method: 1. Add peanut oil to the inverted syrup and stir and mix well. 2. Pour the flour and milk powder 3, gently press with a spatula to stir into a dough

5. Wrap the kneaded dough with plastic wrap and let it stand for 1 hour

6. The egg yolks are soaked in oil for one to two days, and the surface is sprayed in a wine oven at 150 degrees for 10 minutes.

7. The ratio of the skin to the filling is 3:7. If you make 75 grams of mooncakes, the skin will be 20 grams and the filling will be 55 grams. If 50 grams of moon cakes, 15 grams of skin, 35 grams of filling, if it is 2:8. For example, if you want to make moon cakes of 100 grams each, divide the dough into 20 grams each, and the lotus paste filling and honey egg yolk will be 80 grams.

8. Take 24 grams of lotus paste filling and 11 grams of egg yolk. Roll the lotus paste filling into a ball, squeeze and wrap the egg yolk and round.

9. Take out the oily dough that wakes up, divide it into small pieces of 15 grams each, take a piece of dough, flatten it, and pack it into the lotus seed egg yolk filling, use both hands to slowly push up the crust, try to make the crust evenly thick , Don't show up, after wrapping it, it will become a ball.

10. The mold is dusted with powder to prevent sticking, and the ball dough is put into the moon cake mold. Press out the moon cake pattern, the Fabek moon cake mold is very easy to use, just press down and lift it. The first use of the wooden moon cake mold is a bit difficult.

11. The formed green embryos are sprayed with water on the surface of the mooncakes and baked in an oven preheated at 200 degrees. Bake for about 5 minutes. After the mooncake pattern is finalized, take it out and brush it with egg yolk water, then put it in the oven.

12. Bake until the surrounding is a drum shape and the crust is evenly colored. It takes about 20 minutes to bake in total.

13. Finished picture

14. Finished picture

Tips:
1. Spray water on the mooncakes and spray on the top of the mooncakes so that the water will fall on them naturally
2. The baking temperature and time of moon cakes are determined by the oven, because each brand of oven has different tempers
3. The oil return time of the moon cake is 1-3 days. If it is still hard for more than 3 days, it means that your moon cake production has failed.
4. The oil-returned moon cakes should be eaten within 7 days or they will go bad easily