Mooncake with Brown Sugar Bean Paste and Egg Yolk

Name: Mooncake with Brown Sugar Bean Paste and Egg Yolk
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g Low-gluten flour; 20g High-gluten flour; 8g milk powder; 152g Brown sugar invert syrup; 60g Peanut oil; 4g Jianshui; 1 package Bean Paste Filling; 16 Duck egg yolk; 1 piece yolk; 10g milk; 1g salt; 1 drop Vegetable oil

by Water pity

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The Mid-Autumn Festival is coming soon. Everyone is making all kinds of mooncakes. Today, I will introduce a brown sugar mooncake. Don't look at its dark appearance, but the taste is superb.
This brown sugar mooncake is made from a common edible sugar-brown sugar syrup. Brown sugar is a kind of sucrose that has not been highly refined and formed with honey. It is also called brown sugar and purple sugar. It is pressed from the stems of the grassy herb sugar cane. The red crystals refined from the juice are rich in sugar, minerals and glycolic acid.
Brown sugar is actually the first product in the sugar cane production process. It is generally darker in color, powdery and contains more impurities; brown sugar is refined and crystallized again to make brown sugar. Brown sugar can maintain the natural caramel flavor of sucrose. Brown sugar mooncakes are full of the sweet aroma of brown sugar. You can eat one bite of thin slices and sweet fillings.

Mooncake with Brown Sugar Bean Paste and Egg Yolk

1. Prepare all the ingredients and weigh them for later use.

Mooncake with Brown Sugar Bean Paste and Egg Yolk recipe

2. Pour the brown sugar syrup directly into the egg-beating bowl and weigh it. Add the soap and water, beat gently with egg yolk, then add peanut oil, and stir again.

3. Spread the sifted mooncake powder on the table and dig out a skylight. (Reserve a part of the flour and adjust it according to the softness and hardness of the dough)

4. Pour the mixed syrup liquid into the skylight.

5. Use a spatula to cut and mix the flour with the liquid a few times, and then repeatedly fold it into a piece of dough by hand, and put it in the refrigerator to relax for more than 2 hours.

6. Duck egg yolks are soaked in vegetable oil for a few hours in advance, overnight. Drain the oil, put on a baking tray, spray a little rum, put in a 180 preheated oven, bake for 6-8 minutes, small bubbles appear on the surface of the egg yolk That's it, let cool and set aside.

7. Take out the red bean paste, simply knead the red bean paste, the color of the kneaded red bean paste will be a little darker, and then weigh 70g of the egg yolk together with the red bean paste.

8. Roll the red bean paste into a ball, squeeze it, squeeze the edge a little bit, wrap the egg yolk, and gather the red bean paste close to the egg yolk to form a ball.

9. The skin needs to be taken out from the refrigerator in advance to warm up, divided into groups, 25g each.

10. Rub the skin into a ball shape and squeeze it with a scraper.

11. Then wrap the filling, slowly and gently push the skin, fill the filling little by little, and become a ball.

12. Prepare a little cornstarch, put the ball in, roll a thin layer of cornstarch, and place it on the baking tray.

13. The mold is directly placed on the bakeware to enclose the ball, press 2-3 times vigorously, lift the mold, and a moon cake is completed.

14. After the oven is heated to 210 degrees and lowered to 190 degrees for 15-20 minutes, spray some water on the surface of the mooncakes, then put them in the oven and bake for 6-8 minutes.

15. Add milk and salt to the egg yolk, mix well, then take out the mooncake, place it at hand temperature, dip a little bit of egg liquid with a brush, use one-fifth of the tip of the hair, and gently and quickly brush twice on the surface of the mooncake.

16. Then put it in the 180 preheated oven again, bake for 10-12 minutes, take it out and let it cool, wait for the oil to return, and serve.

Tips:
1. The skin needs to be warmed up, cracks will not appear easily when embossing, and the pattern will be clearer.
2. Without cornstarch, you can brush thin peanut oil on the flower slices of the moon cake mold, which is also convenient to remove the film.
3. If there is no peanut oil, unflavored corn oil and salad oil are also possible. Of course, peanut oil is the best.