Su's Bean Paste and Egg Yolk Mooncake

Su's Bean Paste and Egg Yolk Mooncake

1. How to make water dough dough: 150 grams of flour, add 20 grams of maltose syrup, add 60 grams of softened lard, mix well, pour in about 40 grams of boiling water and knead into a smooth dough. How to make pastry: Mix 100 grams of flour and 50 grams of softened lard. . Both types of dough were put in plastic wrap to wake up for 30 minutes.

2. Divide the two doughs into ten small portions.

3. Put the shortbread in the water noodles.

4. Packing method: Hold the left hand, and use the thumb and index finger to close the dough from the bottom to the top with the right hand.

5. Ten packages of pastry dough.

6. Roll out a pastry-covered dough into a long shape.

7. Roll up, cover with plastic wrap and wake up for a few minutes.

8. Press flat and do the previous step again.

9. Take a rolled dough and press it down with chopsticks.

10. Organize into a single yuan noodle machine.

11. Wrap with red bean paste and egg yolk. . Divide the red bean paste into ten portions in advance, wrap the egg yolk, brush the white wine on the surface of the purchased duck egg yolk, and bake it in the oven at 160 degrees for 5-6 minutes to remove the fishy. (I forgot to take pictures in the above steps) All the wrapping methods are supported by the left hand, and the right hand uses the thumb and index finger to close the mouth from bottom to top.

12. Brush the surface of the wrapped dough with whole egg mixture and bake for 30-35 minutes in a preheated 180 degree oven.