Salted Egg Yolk Crystal Mooncakes
1.
Prepare materials for weighing
2.
Raw salted duck eggs washed to remove the yellow mud
3.
Knock and take out the egg yolk, peel off the white film on the surface of the egg yolk, roll the egg yolk in a little white wine to remove the fishy
4.
Put tin foil on the baking tray and put the egg yolk on it
5.
The upper and lower tubes in the oven baking mode, the setting time is 20 minutes and the temperature is 140 degrees. After preheating is complete, put it in the baking tray to the second level of the oven and bake. Bake the egg yolk and let cool for later use
6.
Put the white jelly, water and sugar in the pot, cook on a low heat, and stir until the sugar melts
7.
Cool the white jelly to about 40 degrees, quickly pour it into 1/3 of the moon cake mold, put it in the refrigerator until it solidifies
8.
After solidification, add salted egg yolk as a filling in the middle. If the remaining white jelly solidifies too quickly, continue to heat until it flows, and pour it into the moon cake mold until it is full
9.
Put it in the refrigerator until it solidifies and release from the mould, ready to enjoy
Tips:
If the white jelly is solidified during the production process, it can be heated and stirred to restore its fluidity, and then the production can be continued.
