Egg Yolk Mooncake

Egg Yolk Mooncake

1. Mix liquid soap, conversion syrup, and corn oil and stir.

2. Add all-purpose flour and stir well.

3. Use a spatula to mix into a smooth dough, put it in a fresh-keeping bag and let it stand for 2 hours.

4. Sprinkle a small amount of white wine on the salted egg yolk and bake in the oven at 170 degrees for five minutes.

5. Weigh the egg yolks and red bean paste to ensure that each egg yolk adds 30 grams of red bean paste.

6. Encrust, put the egg yolk in the middle, and close up.

7. Divide the dough into 20 grams each.

8. Wrap the crust and filling.

9. Put a little powder on the surface into the mooncake mold and press.

10. While pressing, preheat the oven to 200 degrees. Spray a little water on the surface of the mooncake.

11. Bake in the oven for five minutes and take it out.

12. Prepare the egg liquid and brush it on the surface with egg yolk water (egg yolk: water 1:4). When brushing, scrape the brush and then brush. Put it in the oven again and bake for ten minutes, cool and bag it, and return to the oil.

13. Just out of the oven

14. Good oil return