Red Bean Paste and Egg Yolk Mooncakes

Name: Red Bean Paste and Egg Yolk Mooncakes
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 60ml Vegetable oil; 150ml Invert syrup; 1 tbsp cheese powder; 1/2 teaspoon Edible soap; 900g Red bean paste; Some Salted egg yolk; 400g red beans; 200g granulated sugar

by Ma Lin

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

In the past countless Mid-Autumn Festivals, I have never thought about making mooncakes by myself. This idea has really never appeared in the past 25 years. However, when I started to love baking this summer, it gradually became possible. How to say it, the process is quite complicated. From the big noon to the big night, the novice always completes the whole baking process in a panic mood. Every time he comes out of the furnace, he gives others the first bite. That complicated mood, Obviously knowing that it might not be so good, but always looking forward to the faces full of satisfying smiles, intertwined and constantly staged. The most difficult thing about baking mooncakes this time is to boil the inverted syrup, which took a long time, but the glutinous ground is sweet enough to make the bean paste fried by yourself.

Ingredients

Red Bean Paste and Egg Yolk Mooncakes

1. Cake crust: add edible liquid water to the syrup and mix well

Red Bean Paste and Egg Yolk Mooncakes recipe

2. Add vegetable oil and mix well, then add custard powder

3. Sift the flour into it, cut it with a spatula and mix well

4. Knead it into a smooth dough with your hands, wrap it in plastic wrap, and put it in the refrigerator to relax for 1-3 hours

5. Moon cakes: salted egg yolks are slightly marinated in cooking wine in advance, baked in the oven at 160 degrees for about 8 minutes until cooked

6. Divide the loose dough into 20 parts, roll into small balls and set aside

7. Take the same amount of red bean paste as the dough and wrap the salted egg yolk into a ball. The ratio of the finished filling to the dough is 2:1

8. Press the dough thinly with your palm, put the red bean paste filling with salted egg yolk in it, and gently push the crust with your thumb and index finger to wrap the filling

9. Preheat the oven to 200 degrees, spray water on the mooncakes, and bake them for 5 minutes; take them out, brush the egg liquid on the surface of the mooncakes, and bake them in the oven for about 12 minutes until the crust is brown and yellow.

10. Sprinkle dry powder on the mold, put the stuffed dough into the dough, and compact; preheat the oven to 200 degrees, spray water on the mooncake, bake it in the oven for 5 minutes; take it out, brush the surface of the mooncake with egg liquid, and put it in the oven Bake for about 12 minutes until the crust is brownish-yellow; leave the baked mooncakes at room temperature for 1-2 days, and the oil will become soft.