Egg Yolk Mooncakes

Egg Yolk Mooncakes

1. The egg yolk crisp is divided into two parts, one is the outer skin and the other is the filling.
The crust is made of powder and other materials, the layered crisp part, and this layered crust is also made of two parts: oil crust and puff pastry. The materials used in the material are the total amount. The oil crust is used here. The ingredients are: 300 grams of flour, 105 grams of lard, 60 grams of caster sugar, 120 grams of water. The ingredients used are: 240 grams of low-gluten flour and 120 grams of lard. The filling is also two parts, egg yolk and red bean paste.

2. In order to make the steps clear, the method of filling is first (in actual operation, you can knead the oil skin first and use the relaxed time to make the filling)
The egg yolk and red bean paste need to be prepared in advance. If the red bean paste will not be made, please refer to the "Homemade Red Bean Paste" I posted a few days ago. The prepared ingredients must be covered with plastic wrap when placed for a long time to avoid Air dry

3. The red bean paste weighs 25 grams each

4. Knead and squash and add egg yolk

5. Use the right hand to match the tiger’s mouth and the left hand to gently push up to wrap the egg yolk

6. After wrapping, gently rub round and cover with plastic wrap for later use

7. The lard is ready, the homemade lard is really fragrant

8. The ingredients for the oil crust (300 grams of flour, 105 grams of lard, 60 grams of caster sugar, 120 grams of water) are placed in the bread machine to start kneading, and directly operated by hand if there is no bread machine

9. Knead it until you pull it gently, a very thin glove film. If you use your hands to knead into a smooth dough, continue to knead for a while, the film will be kneaded, and relax for half an hour after kneading.

10. The ingredients for the puff pastry (240 grams of low-gluten flour, 120 grams of lard) are placed in another bowl, and the dry powder can not be seen in a ball. Let it rest for 10 minutes to relax it.

11. Weigh the oil crust and meringue that are all relaxed, 18 grams of oil crust, 12 grams of meringue, one oil crust and one meringue

12. The oily skin is rounded and flattened, and the rounded puff pastry is added in the middle

13. Then wrap it up and roll it into a round shape (this is the outer part of the egg yolk crisp, I call it the outer skin compared to the filling)

14. Use a rolling pin to roll it into a beef tongue shape and roll it up from one end to the other. After the roll, cover with plastic wrap and relax for 10 minutes

15. Take out the loose skin and cover it with plastic wrap, roll it out lengthwise with a rolling pin, and roll it into a beef tongue again.

16. Then roll it up again, this time the roll is much shorter than the first time, and then relax again for 10 minutes

17. The loose skin is connected head to tail and slightly rounded

18. The other way around, it looks a bit like glutinous rice balls

19. After squeezing, add the filling made in step 6

20. The method is the same as the filling method of the bag, gently push the outer skin up

21. Tighten and flatten the joints until the outer skin covers all the inner filling

22. Put the interface down on the baking tray

23. Put it in the preheated oven and bake on the upper and lower fire at 180 degrees for 10 minutes

24. After roasting, take it out, brush with a layer of egg yolk liquid on the surface, and sprinkle with black sesame seeds

25. Put it in the oven and bake for half an hour, take it out, increase or decrease the amount for a few minutes according to the actual temperature of your oven

Tips:

When rolling out the skin, if the skin is too soft and oily, put it in the refrigerator for 10 minutes before operating