Single Yellow Meringue Moon Cake
1.
Bake the salted egg yolk at 350F/180C for 5-6 minutes until cooked. I pickled salted eggs with medium-sized eggs. The yolk is about 5 grams each. You can use the whole. If it is a duck yolk, the yolk is large. It is recommended to use half, cut in half and bake.
2.
The custard filling is divided into 25g each, wrapped with salted egg yolk. For the recipe of custard filling, please refer to my recipe "Custard filling".
3.
Packed 10 of them with egg yolks and 10 without egg yolks.
4.
Make meringue: soften the butter, add sugar and beat with an electric whisk until white and fluffy.
5.
Add whipped cream and egg liquid in portions and mix well.
6.
Sift in flour and custard powder, knead into a dough with your hands, wrap in plastic wrap and relax for 30 minutes. (You can leave it without custard powder.)
7.
Each is 25g.
8.
Take a small dough, knead it into a circle, and put the custard filling on it.
9.
Use a tiger’s mouth to hold it and push up, wrap it up like a mooncake, and roll it with a little flour to prevent sticking. This dough is oily and will not stick to the mold. .
10.
Roll into an oval shape, put it in a mooncake mold, and press a little.
11.
Fix the bottom of the mold with one hand, press the handle 2-3 times with the other, and then demold.
12.
Arrange on the baking tray.
13.
Put it in the preheated oven, bake at 400F/200C for 6 minutes, take it out and let cool.
14.
Brush the egg yolk thinly, and then brush the second layer after the first layer of egg yolk is dry.
15.
Put it in the oven and bake for 6-10 minutes until it is colored.
16.
Take it out and let it cool on a shelf.
17.
Don't wait for the oil to return, let it cool and eat.
18.
The crispy filling is fragrant.
