1. Soak the salted egg yolk in oil in advance for more than 2 hours.
2. Mix all material A,
3. Knead it into a smooth dough, put it in a fresh-keeping bag, and let it stand for half an hour. This is the watery skin.
4. Mix material B.
5. Knead it into a non-sticky dough, put it in a fresh-keeping bag, and let it stand for 20 minutes.
6. Wear disposable gloves and divide the soaked egg yolk into two. (Currently I use the whole egg yolk)
7. Divide the red bean paste into 25 grams each and pack half of the salted egg yolk. (If a whole egg yolk, 35 grams of filling + egg yolk)
8. Divide the water and oil skin into 18g/pieces, divide the shortbread into 12g/pieces of shortbread cores, squeeze the water and oily skins, and wrap them in the shortbread.
9. Close up. Proof for 10 minutes.
10. Roll each pastry into a beef tongue shape, roll it up, and let it stand for 10 minutes. Turn again, roll it into a beef tongue, roll it up, and let it rest for 10 minutes. The shortcrust pastry is erected, squashed, rolled into a round shape, wrapped in bean paste and egg yolk filling, and slowly tightened, pinched tightly, and placed down in the baking tray.
11. The wrapped bottom harvest is like this!
12. After everything is wrapped, brush the surface with egg yolk liquid, sprinkle with black sesame seeds, preheat the oven to 180 degrees, middle layer, upper and lower heat, about 25 minutes. (You can also use red dots and dots instead of brushing egg wash).
Tips:This is a recipe for 30 mooncakes, for your reference.
***If the whole egg yolk is wrapped, the amount of the oily crust will remain the same. The filling plus the whole egg yolk weighs 35 grams, and then weigh it yourself!
