1. 1. Wash the raw salted egg and take out the yolk of the salted egg, wash it gently in clean water and remove the film, place it on a baking tray lined with tin foil, put it in a preheated oven and bake at 150 degrees for 10 minutes
2. 2. Bake until oil droplets emerge on the surface of the egg yolk, take it out and let it cool for later use
3. 3. Pour the syrup into the container, then add the vegetable oil, and keep stirring by hand until it is full of small gas
4. 4. Pour the Cantonese-style moon cake premix powder, use a spatula to make a smooth dough, cover with plastic wrap and let it rest for 30 minutes
5. 5. Take an appropriate amount of fillings and an egg yolk and weigh together, each serving a total of 60 grams
6. 6. Knead the filling into a round shape and squeeze it, put the whole egg yolk in the middle, close the mouth and round it for use
7. 7. After the crust is set aside, divide it into 15g portions, knead it and set aside
8. 8. At this time, prepare the moon cake mold first, and buckle the flower into the mold
9. 9. Take a pie dough, flatten it in the palm of your hand, the middle is thin and the sides are thick, and the area can be about half the filling
10. 10. Then put the filling in the middle of the crust
11. 11. Reverse the filling and stick the crust on the filling
12. 12. With the left hand, grasp the bottom of the mooncake covered by the crust, and gently push the crust upward with the thumb of the right hand until the crust covers 90% of the filling.
13. 13. Then gently push up the crust with the right hand, turning it while pushing, until the crust covers the entire filling
14. 14. At the end, slowly close the mouth, gently rubbing round
15. 15. Roll the moon cake embryo in cornstarch, brush the moon cake mold with a layer of thin powder, and place the moon cake embryo in the mold
16. 16. Directly on the non-stick bakeware with mat, press the mooncakes flat and press out the mooncakes
17. 17. Spray a little water on the surface, send it into the middle layer of the preheated oven, fire up and down at 180 degrees, and bake for 5 minutes (At this time, prepare the egg yolk liquid, take one egg yolk, remove the film, add a little water, and gently beat it evenly )
18. 18. After 5 minutes, take out the mooncakes and brush with a thin layer of egg yolk
19. 19. Return to the oven and continue to bake for 10-12 minutes until the surface is well colored
20. 20. After being out of the oven, wait for it to cool down, then place it in a sealed fresh-keeping box and wait for the oil to return
Tips:1. The ratio I made is 2:8, that is, 75 grams of a moon cake, 15 grams of crust, 60 grams of filling + egg yolk, but it is difficult to operate, 3: 7 will be easier
2. Corn oil can also be changed to peanut oil
3. Moon cake pre-mixed powder is good-run and easy-to-bake, no need to add liquid water by yourself to improve the success rate, and the oil will be returned the next day;
Liquid soap mainly affects the coloring of moon cakes and the speed of oil return. Adding liquid soap by yourself, you need to pay more attention to the concentration and dosage of liquid soap.
4. The salted egg yolk used in this recipe is freshly peeled, no need to soak in oil
5. The egg yolk film must be taken out when making egg yolk liquid, and a very thin layer must be brushed when brushing moon cakes.
6. Moon cakes cannot be moved just after they are baked, they will be easily deformed, and they can only be moved after the cake crust becomes hard after it is completely cooled.
7, 75 grams of moon cakes are suitable for salted egg yolks under 15 grams
8. This square cake can make 26 moon cakes with a ratio of 2:8