1. Process the egg yolk first, soak in wine for a few minutes,
2. Then bake it in the oven at 150 degrees for 7 minutes. I don't dare to finish it all at once, because I am afraid it will be broken. Take a few experiments first.
3. After baking, put it in a bowl and pour peanut oil to submerge the egg yolk. spare.
4. Pour 160k of conversion syrup into a container, add 2k of water and stir evenly. Add half of the peanut oil, mix well, and then add the other half and mix well. Sift in the flour. Slowly mix well with a spatula until it becomes a dough.
5. Live it into dough and let it sit aside for 1 hour.
6. Wrap the egg yolk with the prepared red bean paste and roll it into a ball for later use.
7. After the dough relaxes for 1 hour, it is pulled into 25 grams of small doses, wrapped in red bean paste, and pressed into moon cake blanks with a moon cake mold, and the oven is preheated at 150 degrees for 10 minutes. Go into the oven and spray a small amount of water on the mooncakes. Bake for a few minutes, take out the cool, spread the egg mixture, and rebake for 10 minutes.
8. The baked mooncake, wait for it to return to the oil...
Tips:The conversion syrup and the liquid water must be stirred well, and the peanut oil must be evenly beaten. Add the peanut oil several times, beating well each time. The flour must be sieved, not knead too hard, use a spatula to mix the flour, knead together, let it stand for 1 hour. This step cannot be reduced.
