Mooncakes with Red Bean Paste and Egg Yolk Filling
1.
Prepare the ingredients, red bean paste filling, salted egg yolk and moon cake powder. Note that it is not moon cake premix powder, so you need to add water.
2.
The prepared inverted syrup and liquid soap are prepared at a ratio of 1:3 for edible soda noodles and purified water, that is, 1g of soda noodles to 3g of water, all melted and used.
3.
Put the inverted syrup, blended oil, and soap in a container, stir evenly with a manual whisk, and sift into the moon cake powder after it is completely combined.
4.
Cut the sieved moon cake powder into a dough with a spatula, then put it into a food bag, and let it rest at room temperature for 2 hours. Wear gloves without a spatula, and put it into a food bag to rest and relax after the dough is formed.
5.
At this time, you can prepare fillings, a 50g moon cake mold, the filling and the cake crust add up to about 50g, I distribute it like this, the salted egg yolk is about 10g, the red bean paste filling is 20g, and the cake crust is 20g. A pack of salted egg yolks is exactly 20. The processing of salted egg yolks: It is best to soak in edible oil for 2 days and refrigerate them. This will soften the egg yolks and not have a hard taste.
6.
Dip the processed salted egg yolk with white wine and put it into the baking dish.
7.
Bake in the oven at 180 degrees for 8 minutes, then take it out and let it cool for later use.
8.
The red bean paste filling is evenly made into 20 filling balls according to the weight of 20g, and both fillings are ready at this time.
9.
Put on gloves, wrap the salted egg yolk with red bean paste and roll it round.
10.
The rested dough is equally divided into 20 portions according to the weight of 20g each.
11.
With disposable gloves, take a dough and squeeze it slowly by pushing it thinly by hand, wrap it in the prepared red bean paste and egg yolk filling, slowly move upwards, so that the dough wraps the filling evenly, and the mouth is rounded and there is no gap.
12.
Put the wrapped moon cake into a mold to extrude and form, and directly press it into the baking tray to avoid movement and deformation. If it is not easy to demold, you can press twice to loosen the mold for easy demolding.
13.
To make egg yolk water, prepare an egg, take the egg yolk and add a quarter of the egg white, add 15g of water, mix well, and use it to brush the surface of the mooncake.
14.
Preheat the oven at 200 degrees, spray a little bit of water on the mooncakes placed in the baking tray, bake them in the oven for 5 minutes, and then take them out. Brush the surface with a thin layer of egg yolk without brushing around, and then bake them in the oven at 200 degrees for 15 minutes.
15.
Baked. Let it cool and put it in a food bag or airtight box, keep it sealed at room temperature, and wait for 2-3 days. The crust will gradually become soft and oily.
16.
Tips:
1. Different oven brands have different temperature and time, so the temperature and time of baking are for reference only, please set according to the characteristics of your own oven.
2. Processing of salted egg yolk: It is best to soak it in edible oil for 2 days and refrigerate it to soften the egg yolk and taste not hard. Dip in white wine before roasting in the oven to remove the fishy smell.
3. Spray a little bit of water on the mooncakes that are put into the baking tray to prevent them from cracking during baking. The baked mooncakes are kept in a cool place at room temperature and sealed. Wait for 2-3 days. The crust will gradually become soft and oily. You can eat it after returning to the oil.
