1. Wash the raw salted egg and take out the salted egg yolk, 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 it at 150 degrees for 10 minutes.
2. Bake until oil droplets emerge on the surface of the egg yolk, take it out and let it cool for later use.
3. Pour the syrup into the container, then add the vegetable oil, and stir it with hand until it is full of small gas.
4. Pour the Cantonese-style mooncake premix powder, use a spatula to make a smooth dough, cover with plastic wrap and let it rest for 30 minutes.
5. Take an appropriate amount of filling and weigh an egg yolk together, each serving a total of 60 grams.
6. Round the filling and squash it, put the whole egg yolk in the middle, close the mouth and round it for later use.
7. After the crust is set aside, divide it into 15g portions and knead it into a round shape and set aside.
8. At this time, prepare the moon cake mold first, and buckle the pieces into the mold.
9. Take a pie dough and flatten it in the palm of your hand. The middle is thin and the sides are thick. The area is about half the filling.
10. Then put the filling in the middle of the crust.
11. Reverse the filling, and the crust sticks to the filling.
12. Grasp the bottom of the mooncake covered by the crust with your left hand, and gently push the crust upward with the thumb of your right hand until the crust covers 90% of the filling.
13. Then gently push the crust up with the right hand, turning it while pushing, until the crust covers the entire filling.
14. Finally, slowly close the mouth, gently rubbing round.
15. The moon cake embryo is rolled in corn starch, the moon cake mold is brushed with a thin layer of powder, and the moon cake embryo is placed in the mold.
16. Directly on a non-stick baking pan with a cushion, force the mooncake to be flattened and press out the mooncake.
17. Spray a little water on the surface, put it into the middle of the preheated oven, heat up and down at 180 degrees, and bake for 5 minutes.
18. After 5 minutes, take out the moon cake and brush with a thin layer of egg yolk.
19. Return to the oven and continue to bake for 10-12 minutes until the surface is well colored.
20. After being out of the oven, wait for it to cool completely, 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-baking. It does not need to add liquid water by yourself to increase the success rate. The oil will return the next day.
Liquid soap mainly affects the coloring and oil return speed of moon cakes. Adding liquid soap by yourself requires more attention to the concentration and dosage of liquid soap.
4. The salted egg yolk used in this recipe is freshly peeled and does not need to be soaked in oil.
5. The egg yolk film must be removed when making the egg yolk liquid, and a very thin layer must be brushed when brushing the mooncakes.
6. Moon cakes cannot be moved just after they are out of the oven. They will be easily deformed. 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.
