Peanut and Egg Yolk Mooncake with Bean Paste and Egg Yolk

Peanut and Egg Yolk Mooncake with Bean Paste and Egg Yolk

1. The production of peanuts: 1. Wash the peeled peanuts, put them in the pressure cooker and cook until soft

2. 2. The boiled peanuts can be beaten into peanut puree with a blender, pour into the pot, add oil and sugar, and stir-fry.

3. 3. Stir-fry the peanut stuffing until the firmness is moderate

4. The making of moon cakes: 1. Soak the egg yolk in edible oil for about half an hour in advance to get rid of fishy. Then drain, put in the oven and bake for 8 minutes

5. 2.Weigh 150 grams of invert syrup.

6. 3. Add soap and peanut oil and mix well.

7. 4. Sift in low-gluten flour.

8. 5. Cut with a rubber spatula and mix until there is no powder (I didn't use the spatula and used a rice spoon)

9. Roll the dough into a ball, wrap it in plastic wrap, and wake up at room temperature for about 2 hours

10. The mooncake skin is divided into 15 grams and rounded, 30 grams is rounded for bean paste, and 30 grams is rounded for peanuts.

11. Bean paste buns with egg yolk and round

12. Peanuts stuck in egg yolk and rounded

13. Take a portion of the mooncake crust and place it in the center of your palm and press it flat. Put a bean paste filled with egg yolk and slowly push the mooncake crust upward (the mooncake crust stretches well, although it is the first time to wrap it, but slowly Push slowly, it's still good.)

14. Push to the top to close up and round

15. Put the wrapped moon cake into the mold and press it slightly with your hand. (Before putting it into the mold, put a little dry powder in the mold, shake it, and then pour out the excess powder. You can also put some low powder on the kneaded moon cake, so that it does not stick to the mold and it can be easily demolded Up)

16. First buckle the moon cake mold upside down in the baking tray, press out the pattern and carefully exit, buckle the moon cake in the baking tray lined with greased paper, and make the moon cakes one by one.

17. Preheat the oven at 180°, then put the mooncakes into the oven and bake for 8 minutes to set the shape. Spray some water mist before putting the mooncakes into the oven to prevent the surface of the mooncakes from being too dry and cracking. Layer egg yolk water, put it in the oven and bake for 15 minutes to color it (the time depends on the oven habits of each family)

18. I took this picture without getting good oil back, because I went to work when it got good oil again. When I came back from get off work, I might have been eaten up early. I cut a peanut with no egg yolk and it smells really good. Nothing to say, it's very fragrant and not greasy. It's awesome. It's worth a try.

Tips:

1. The egg yolk can be replaced with white wine instead of the edible oil soaking liquid, and it is the same if it is steamed without putting it in the oven.

2. It is best to spray a little water before entering the oven, otherwise the mooncake skin will be too dry to be shaped and easily cracked and deformed.

3. The moon cakes made by myself are only delicious after the oil is returned, and the moon cakes that will not be hard are really not delicious. (Hey, when you eat moon cakes, you can come and have a cup of pearl milk tea by yourself. It also has a different taste.)



Novice, please forgive me if there is something wrong, I will work hard to improve it.