Red Bean Paste and Egg Yolk Mooncakes
by _蒍鉨 become good 々
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Stir the invert syrup, soap and corn oil thoroughly.
2. Add flour and knead the dough.
3. Let the kneaded noodles wake up for half an hour.
4. Remove the yolk from the salted duck egg.
5. Brush the removed egg yolk with white wine and bake it in the oven at 180 degrees for about ten minutes.
6. Divide the red bean paste into 27g pieces and round them.
7. One egg yolk is cut into half, the egg yolk weighs 8 or 9g in half, and the mooncake crust is also weighed into 15g and rounded.
8. Take a bean paste ball and press flat, put in egg yolk and wrap tightly.
9. Press the dough ball flat and put on the bean paste and egg yolk filling. Use your thumb to slowly push the dough up and tighten.
10. The mold is sprinkled with flour and knocked out, and the moon cake is placed in the mold to print the pattern.
11. The printed moon cakes are gently pushed out and placed on a baking tray lined with greased paper.
12. Preheat the oven up and down at 180 degrees and bake for about 5 minutes.
13. Take out and brush with a thin layer of egg yolk liquid.
14. After brushing the egg mixture, continue baking in the oven at 180 degrees for 20 minutes.
15. Finished product.
16. Finished product.
17. Finished product.
18. Let cool and seal and wait for the mooncakes to return to the oil.
Tips:The ratio of the skin to the filling is 3:7, the weight can be calculated by yourself, first weigh the egg yolk and then the bean paste filling.
