Egg Yolk Mooncake
1.
Prepare the main ingredients for mooncakes
2.
The syrup and vegetable oil are combined and whipped until they are blended and emulsified
3.
Add easy small baking powder to the syrup. Stir with a silicone knife until there is no dry powder
4.
The dough is smoothly kneaded and wrapped in plastic wrap. It takes about 2 hours to relax.
5.
The egg yolks are soaked in vegetable oil for about a day, and they can be wrapped directly without baking.
6.
Measure 25 grams of a noodle, 30 grams of red bean paste, 14 grams of salted duck egg yolk. The duck egg yolk needs to be soaked in oil for a day, and a little cooking wine is sprayed before the bag, without baking it. The red bean paste is wrapped with salted egg yolk.
7.
The wrapped egg yolk filling can be rounded up.
8.
Take a dough and roll it into a thin bag on all sides and add the bean paste and salted egg filling. The noodles are a little soft. This step of closing your mouth requires patience. Slowly knead the noodles evenly, wrap the noodles together, put your hands together and roll a few times, so that the thickness of the noodles will be even.
9.
Sprinkle some dry flour into the mold, then buckle it out, put the embryo in the mold and press it, and buckle it directly into the baking tray, and the mooncake embryo is ready.
10.
Preheat 180 degrees for five minutes. Setting: up and down fire mode 175 degrees, time 8 minutes, the baking pan is placed in the middle. Take out the baked mooncake, brush the egg liquid, and put it in the oven again, the temperature remains the same, for 15 minutes. The picture uses red bean paste mooncakes.
Tips:
1. This recipe is made with Yixiaobaking Cantonese-style moon cake pre-mixed powder formula.
2. If the bean paste is frozen, it must be thawed in the moon cake when using it.
