Egg Yolk Pastry/su-style Moon Cakes (bread Machine Kneading Version)
1.
Oily skin practice
1. Put all the ingredients in the bread machine. Start the dough kneading program.
PS water should be cool, slightly lower than normal temperature.
2.
Kneading...
3.
Knead until the complete stage, knead out a tough film. About 20-30 minutes.
4.
Wrap it in plastic wrap and wake up at room temperature for 20 minutes.
5.
Shortbread practice
1. Combine lard and low-gluten flour in a large bowl.
6.
2. Mix and knead into a smooth dough.
7.
3. Wrap the pastry dough with plastic wrap, put it in the refrigerator and let it rise for 20 minutes.
8.
Divide the oil crust and shortbread into 18 equal parts, each of which is about 25 grams of oily crust and about 15 grams of oily pastry.
9.
Wake up for 15-20 minutes
⚠️Remember to keep it covered with plastic wrap during the cooking process to avoid the loss of moisture in the dough.
10.
Wrap the shortbread with oil skin
11.
Close up
12.
Close the mouth tightly and place it down
13.
Wake up for 20 minutes
⚠️Remember to cover the whole process with plastic wrap
14.
Take out one of the dough and roll it into a long shape with a rolling pin
15.
And then roll it up in a top-down direction
16.
Roll into small papers
17.
Wake up again for 10-15 minutes
18.
⚠️Once again, the dough must be covered with plastic wrap during the whole process
19.
Take out one of the dough and use a rolling pin to flatten it out to the left and right sides.
20.
Then use a rolling pin to roll both ends up and down into a flat shape
21.
Roll up from top to bottom
22.
Roll into small papers
23.
Wake up again for 10-15 minutes
24.
⚠️Important things should be said three times, 🙏The dough must be covered with plastic wrap during the whole process! !
25.
Brush the surface of the salted egg yolk with rice wine/rose wine, then preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), then put the salted egg yolk in the oven and bake for 8-10 minutes.
26.
Divide the red bean paste into 18 equal portions, each about 25 grams.
Homemade red bean paste recipe link🔗 https://www.xiachufang.com/recipe/102429298/
27.
Wrap the salted egg yolk with red bean paste
28.
Close up
29.
Round and place for later use
30.
Take out one of the dough rolls and press down on the middle section
31.
Press both ends to the middle
32.
Use a rolling pin to flatten it into a round cake shape, and put a little pork floss on it (add or reduce at will according to personal preference)
Recipe link for homemade pork floss🔗 https://www.xiachufang.com/recipe/102425957/
33.
Put on the red bean paste stuffing with salted egg yolk
34.
Wrap up, close up
35.
Close the mouth tightly and place it down
36.
Mix 2 egg yolks and stir well
37.
Brush the surface of the egg yolk with a layer of liquid egg yolk
38.
Sprinkle some black sesame seeds/white sesame seeds or almond flakes. Feel free to match!
39.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
Bake for 30 minutes.
Pay attention to the coloring of the surface! !
40.
Crispy and delicious, full of layers
41.
Original Red Bean Paste and Egg Yolk Crisp
42.
You can also make Soviet-style moon cakes without salted egg yolk
43.
Red bean paste and minced pork filling
44.
A variety of egg yolk cakes/moon cakes with different flavors
45.
I’m packing here with a 65-80g-capacity mooncake tray and an 80g-capacity packaging bag.
46.
Put one package of moisture-proofing agent/antioxidant, one package (can be omitted) in each package, and seal it with a sealer. It can be stored for 2 weeks at room temperature. If it is stored in the refrigerator, it can be stored for a longer time.
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