#新良第一节烤大赛# Red Bean Paste and Salted Egg Moon Cakes

#新良第一节烤大赛# Red Bean Paste and Salted Egg Moon Cakes

1. Invert syrup, vegetable oil, liquid soap mixed and blended

2. Add flour to the blended syrup, knead until smooth, put in plastic wrap and let stand for 2 hours

3. The red bean paste is about 28g, the salted egg yolk is about 7g, and the amount can be 1-2g, there is no absolute

4. Wrapped mooncake fillings, a total of 26, covered with plastic wrap and set aside

5. The mooncake skin is divided into 26 points, about 15g each, and it can be 1-2g in and out, so there is no absolute. Flatten the pie crust slightly, put the filling in the middle, slowly push up between the thumb and index finger of the right hand, and slowly gather it up while turning the thumb of the left hand in a circle.

6. To make moon cakes, change the mold to your favorite pattern, brush a layer of fried flour, and stick some flour in the palm of your hand, make the moon cake a little longer, so that it can be easily put into the mold.

7. Put it in the preheated oven and bake for 5 minutes. Take out the egg yolk liquid. Add a little water to the egg yolk liquid to make it look better. Don't brush too much egg yolk liquid to avoid the dark color after baking.

8. Oven at 120 degrees, 20 minutes. According to the temperature of my oven, my oven is relatively hot,

9. After sealing it and leaving it for two days, the oil can be started. My daughter can't wait for the oil to return. It's delicious~

10. Every festive season, I miss you~

Tips:

For this 50g mooncake, the filling and crust are about 35g and 15g. You can go in and out 1-2g, not so absolute, sometimes filling 37g, 36g, 34g, skin 14g, 15g, 16g are all possible.