Homemade Cantonese Egg Yolk Bean Paste Mooncakes

Name: Homemade Cantonese Egg Yolk Bean Paste Mooncakes
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 260g Flour; 80g crystal sugar; 150g Red bean paste; 160g Convert syrup; 2g Jianshui; 12 Duck egg yolk; 50g Peanut oil

by _Wei Young who loves food

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

The Mid-Autumn Festival is approaching. I watched my friends make Soviet-style meat mooncakes and Cantonese-style egg yolk mooncakes. I have been brewing them for many days. First, I bought conversion syrup online and also bought an electronic scale. Today, I am preparing to make Cantonese egg yolk bean paste mooncakes, hehe, I hope it succeeds...

Ingredients

Homemade Cantonese Egg Yolk Bean Paste Mooncakes

1. Process the egg yolk first, soak in wine for a few minutes

Homemade Cantonese Egg Yolk Bean Paste Mooncakes recipe

2. Bake in the oven at 150 degrees for 7 minutes

3. After roasting, soak in peanut oil and set aside

4. Pour the conversion syrup into a container, add liquid water and stir well, then add half of the peanut oil and stir well. Sift in the flour

5. Stir it with a spatula, then live it into a dough and let it stand for 1 hour

6. The red bean paste wraps the egg yolk and rolls it into a ball

7. Then take 25k dough to wrap the bean paste and press it into a moon cake shape. Put it into the oven, preheat it at 150 degrees for 10 minutes, spray a small amount of water before putting it in the oven, bake it for a few minutes, take it out and let it dry for a while, and spread the egg liquid. Bake it for another 10 minutes.

Tips:
Change the syrup and add the liquid water, and then add peanut oil. Add the oil several times, then add the sifted flour, wait for the mooncake to cool for a while, add some water to the egg yolk, and then wipe the protruding pattern on. The roasted color cannot be dark, it will deepen the color after returning to the oil.