Mooncakes with Brown Sugar and Egg Yolk

Mooncakes with Brown Sugar and Egg Yolk

1. First make the mooncake crust, mix the brown sugar syrup with liquid water

2. Add baking oil and stir well

3. Sift in the flour, use a spatula to cut and mix until moist, then use your hands to form a dough, wrap it in plastic wrap and wake up for 30 minutes

4. When the noodles are awake, process the fillings. The salted egg yolk will mature after steaming for 15-20 minutes. If it is boiled egg yolk, this step can be omitted.

5. Divide the mooncake stuffing into 35 grams each, round it

6. Wrap the steamed and cooled salted egg yolk into the mooncake filling

7. Round the bean paste and egg yolk filling so that the weight of the filling is about 45 grams

8. Wake up pie crust divided into 55 grams each

9. Flatten the crust and pack it into the filling, while turning it, push the crust upward to make it evenly cover the filling until the mouth is tightened into a spherical shape.

10. Dip the flower slices in the 100g mold with cooked powder, then knock out the excess powder, put the filled mooncake embryo into the mold chopping board and sprinkle some cooked powder, press the mold hard, and then push the mooncake out to complete one

11. Preheat the oven up and down to 170℃, take it out after 5 minutes, brush the egg yolk liquid on the surface of the mooncake, and bake it for another 10 minutes. The time is for reference only, and the actual operation shall prevail.

Tips:

1. This recipe can make 13 100g moon cakes, which are made with a 100g moon cake mold;
2. For a 75-gram mold, use 20 grams of red bean paste, a salted egg yolk, and 45 grams of moon cake crust;
3. Use 15 grams of red bean paste, a salted egg yolk, and 30 grams of mooncake skin for a 50-gram mold;
4. For a 30-gram mold, use 10 grams of red bean paste, half a salted egg yolk, and 20 grams of mooncake crust.