Smoothie Egg Yolk Mooncake (80g)

Smoothie Egg Yolk Mooncake (80g)

by Red Bean Hass

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

The early autumn days live up to the morning sunshine every day.
Just want to hold a cup of milk tea, or come with a creamy ice cream, and stroll on the street. Make another movie appointment with friends, I love this season~
Okay, come back to the moon cakes, I called it smoothie egg yolk moon cakes, it feels very tall, it is actually white kidney bean stuffed egg yolk moon cakes, this time I didn’t bake the egg yolk beforehand, soaked it in corn oil overnight, and the white kidney bean stuffed me The sugar is reduced, but it still feels too sweet just after it is fried, but the mooncakes are just right after making them, so don't just reduce the sugar at the end! I want to say that after making mooncakes every year, I really don’t want to make another one. My arms are tired when frying stuffing, my wrists are sore when I make mooncakes, my shoulders are sore, I’m really exhausted...
Everything from syrup to fillings is made by yourself, without additives at all, it is very fulfilling after finishing!

Smoothie Egg Yolk Mooncake (80g)

1. Wash the dried white kidney beans and soak them in clean water overnight. Be sure to add more water. Soak the salted duck egg yolks in corn oil overnight.

Smoothie Egg Yolk Mooncake (80g) recipe

2. Peel the skin and put it in the pot, add the water that has not been used for kidney beans

Smoothie Egg Yolk Mooncake (80g) recipe

3. Steamed until crisp and pressed into puree

Smoothie Egg Yolk Mooncake (80g) recipe

4. Weigh the filling

Smoothie Egg Yolk Mooncake (80g) recipe

5. Put the glutinous rice flour in a non-stick pan and stir-fry over low heat.

Smoothie Egg Yolk Mooncake (80g) recipe

6. Pour the pureed kidney beans into a non-stick pan, add sugar and stir fry over medium heat

Smoothie Egg Yolk Mooncake (80g) recipe

7. After boiling, add corn oil in portions, and stir-fry on low heat until

Smoothie Egg Yolk Mooncake (80g) recipe

8. Getting stickier

Smoothie Egg Yolk Mooncake (80g) recipe

9. When it is slightly dry and hard, add cooked glutinous rice flour and stir evenly

Smoothie Egg Yolk Mooncake (80g) recipe

10. Turn off the heat and set aside for later use, cover with a layer of plastic wrap to prevent the surface from drying out

Smoothie Egg Yolk Mooncake (80g) recipe

11. Weigh the crust materials

Smoothie Egg Yolk Mooncake (80g) recipe

12. Put peanut oil, invert syrup and liquid soap in a large bowl and stir until emulsified, pour in flour and milk powder and mix well

Smoothie Egg Yolk Mooncake (80g) recipe

13. Knead into a dough, wrap it in plastic wrap, and put it in the refrigerator to relax for 1 hour

Smoothie Egg Yolk Mooncake (80g) recipe

14. I made 80 grams of moon cakes, the ratio of the crust to the filling is 3:7, and the crust is divided into 24 grams.

Smoothie Egg Yolk Mooncake (80g) recipe

15. The filling and egg yolk are 56 grams in total, and the egg yolk is wrapped with the filling

Smoothie Egg Yolk Mooncake (80g) recipe

16. spare

Smoothie Egg Yolk Mooncake (80g) recipe

17. Take a piece of pie crust and wrap it with the filling and slowly wrap it round

Smoothie Egg Yolk Mooncake (80g) recipe

18. Brush the moon cake mold with a layer of dry flour, put the wrapped cake into it, please press and wait for a while to set the shape

Smoothie Egg Yolk Mooncake (80g) recipe

19. Egg yolk, egg white and water, stir well and set aside

Smoothie Egg Yolk Mooncake (80g) recipe

20. Place it in a baking tray, spray a layer of water, and put it in the preheated oven, middle layer, upper and lower heat, 190 degrees, bake for five minutes to shape, take out and brush with a thin layer of egg yolk

Smoothie Egg Yolk Mooncake (80g) recipe

21. Put it in the oven again at 180 degrees and bake for about 15 minutes

Smoothie Egg Yolk Mooncake (80g) recipe

22. After taking it out, wait two or three days for the oil to return before eating, but I ate a piece the next day, and it feels delicious!

Smoothie Egg Yolk Mooncake (80g) recipe

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