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.
2.
Peel the skin and put it in the pot, add the water that has not been used for kidney beans
3.
Steamed until crisp and pressed into puree
4.
Weigh the filling
5.
Put the glutinous rice flour in a non-stick pan and stir-fry over low heat.
6.
Pour the pureed kidney beans into a non-stick pan, add sugar and stir fry over medium heat
7.
After boiling, add corn oil in portions, and stir-fry on low heat until
8.
Getting stickier
9.
When it is slightly dry and hard, add cooked glutinous rice flour and stir evenly
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
11.
Weigh the crust materials
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
13.
Knead into a dough, wrap it in plastic wrap, and put it in the refrigerator to relax for 1 hour
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.
15.
The filling and egg yolk are 56 grams in total, and the egg yolk is wrapped with the filling
16.
spare
17.
Take a piece of pie crust and wrap it with the filling and slowly wrap it round
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
19.
Egg yolk, egg white and water, stir well and set aside
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
21.
Put it in the oven again at 180 degrees and bake for about 15 minutes
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!