Homemade Bean Paste and Egg Yolk Mooncakes
1.
Weigh all the ingredients and add peanut oil and invert syrup to the container.
2.
Add 2 grams of alkaline water and stir evenly with a whisk.
3.
Mix the flour and milk powder, sift into the mixture, and mix well with a spatula.
4.
Knead it into a ball with your hands and relax for 1 hour.
5.
Wrap the egg yolk into the bean paste filling, and the egg yolk should be sprayed with wine and roasted for 5 minutes to get rid of fishy.
6.
The filling is ready.
7.
Take the dough out and divide it into small doses of the same size.
8.
Press into thin skin.
9.
Pack the bean paste and egg yolk filling.
10.
Close your mouth and regroup into a ball.
11.
Put flour in the crystal mold and shake well to prevent adhesion.
12.
Put the wrapped ball in and press it firmly.
13.
Just press it out and it's OK.
14.
Just look at the mooncakes and you're done.
15.
Preheat the oven at 200 degrees for 5 minutes, change it to 180 degrees and bake it for five minutes, take out the egg wash, and bake it for 15 minutes to get out of the oven. I sprayed the water and the pattern disappeared a lot.
16.
Although it's not perfect, it's also very good with a cup of green tea. .
17.
Not bad too
Tips:
1. The oven should be based on your own oven temperature.
2. Whether to spray water when baking mooncakes depends on the hardness of the dough.
3. Brush egg liquid must be brushed, just a thin layer.
4. The thinness and thickness of the invert syrup determine the softness and hardness of the dough.
