1. Bake the salted egg yolks in the oven at 160°C for 5 minutes, sprinkle with white wine while it is still hot
2. First make the water and oil skin: put the flour, powdered sugar, lard, and warm water into the bucket of the bread machine
3. Start the kneading function, kneading the noodles until the rib
4. Put it in a fresh-keeping bag and relax for a while
5. Make pastry: add flour and lard and mix well
6. And into shortbread dough
7. Divide the shortbread into 10 equal parts and cover with plastic wrap every time
8. Divide the water and oil into 10 equal parts, and cover with plastic wrap every time
9. Take 1 water oil skin, squeeze, and roll it to wrap the pastry dough
10. Slowly tighten the mouth and cover with plastic wrap to relax for a while
11. Take 1 dough and roll it into a beef tongue shape
12. Roll it up, close it up, cover with plastic wrap and let it relax for 20 minutes
13. After relaxing, take a portion, close it up, and roll it out with a rolling pin
14. Roll up, cover with plastic wrap and let relax for 20 minutes
15. Prepare the filling: add 50 grams of snowy moon cake premix powder to 50 grams of boiling water (above 85 degrees), mix well and knead to form glutinous rice balls, divide them into 10 parts, the salted egg yolk is a bit bigger, I cut in half, pork floss, red bean paste filling
16. Take the right amount of ingredients and decide the order by yourself. Mine is the salted egg yolk at the innermost, followed by glutinous rice skin, pork floss, and about 15 grams of red bean paste.
17. I wrap the stuffing first and set aside
18. Take a relaxed roll and move the 2 heads closer to the middle
19. Use a rolling pin to flatten and roll out, and wrap the prepared stuffing
20. Close your mouth slowly, be sure to squeeze tightly
21. Close the mouth down and place it on the baking tray. I also printed a stamp in red. This step can be omitted.
22. Put it in the preheated oven and bake at 180 degrees for 20 minutes
23. Finished picture
Tips:If you don’t have snowy mooncake premix at home, just find a mochi recipe.
