Red Bean Egg Yolk Mooncake
1.
Pour the inverted syrup into an oil- and water-free basin, add soap and vegetable oil and mix well.
2.
Sift in all-purpose flour, mix well with a spatula, and knead into a dough
3.
Put the kneaded dough in a fresh-keeping bag and let it stand for 3 hours.
4.
The rested dough is divided into 15 grams, 35 grams of red bean paste and egg yolk. Wrap the egg yolk with red bean paste and knead it into small balls.
5.
Place the dough on the palm of your left hand, flatten it, and add the red bean paste
6.
Use the thumb of your right hand to push the dough upwards, while pushing and turning the dough until the dough wraps the red bean paste, close the mouth, and knead it into an oval
7.
Sprinkle some cooked cake flour in the mold to prevent sticking, so that the cake flour evenly sticks to the mold wall, and then gently knock off the excess cake flour on the chopping board. Roll the wrapped dough in the cake flour, pat off the excess cake flour, put it into the mold with the mouth facing out, and flatten the cake with your hands.
8.
Knock the moon cake mold on the chopping board, buckle it on the baking tray, and press it down gently to form a moon cake shape.
9.
Spray some water on the mooncake, put it into the preheated oven, the upper tube is 140 degrees, the lower tube is 190 degrees, and bake for 5 minutes. After the pattern is finalized, take out the baking tray. Use a small brush to brush a thin layer of egg yolk on the surface of the mooncake. Don't brush too much to avoid unclear patterns.
10.
Put the baking tray in the oven and bake for about 15 minutes until the surface is golden and ready to go out of the oven.
Tips:
1. The surface of the mooncakes just baked is dry and hard. After cooling the mooncakes, put them in a sealed box and wait for one to two days to return to the oil. They will become soft, oily and delicious.
2. The cake powder is the fried glutinous rice flour. Stir the raw glutinous rice flour in a pot over a small fire until it turns slightly yellow.
3. The temperature of the oven needs to be adjusted flexibly according to your own oven.