#trust之美#cantonese-style Egg Yolk Mooncakes
1.
Prepare all ingredients
2.
Pour in the basin: soap, sunflower oil and invert syrup
3.
Mix well and pour in low-gluten flour
4.
Mix well and then gently knead into a dough, then let it stand for 1 hour
5.
At this time, roll the duck egg yolk in the white wine for a circle, preheat the oven to 150 degrees, and roast the middle layer for 8 minutes, take it out and let cool
6.
Combine the egg yolk and red bean paste and weigh 35 grams per serving, then squeeze the red bean paste and put on the egg yolk
7.
Wrap round
8.
Make 11 servings with salted egg yolks, and 9 servings of whole bean paste: 35 g/serving set aside
9.
Press 15g/portion of the resting dough, take a portion, flatten it and place it on the bean paste ball
10.
With the help of the tiger’s mouth, gently press while gently pushing up
11.
Round the red bean paste and then gently round it
12.
Roll in the flour and pat to leave a little dry powder
13.
Put the smooth side in the mold
14.
Then gently push the top of the mooncake mold and lift it up, and a mooncake blank will be pressed out
15.
Do the others in turn, spray a little water before entering the oven to prevent the surface from cracking
16.
Send to the middle layer of the preheated oven: bake for 5 minutes to set shape
17.
Take out the brushed egg yolk + a little egg white mixture
18.
Then put it into the oven: 200 degrees up and down fire, continue to bake for about 20 minutes
19.
Remove the baking tray
20.
Wait for 1~2 days to return to the oil and you can eat it
Tips:
1. 50g moon cake mold: 15g mooncake skin, 35g filling, this amount is just 20 pieces
2. For novices to try, the crust can be increased to 20 grams, and the filling can be reduced to 30 grams, making it easier to wrap
3. When spraying water, do not spray directly on the moon cake. If you spray the water on the oblique upwards, it will naturally and slowly fall on the moon cake blank.
4. The baking time to mooncake setting should be adjusted according to your own oven for 5-10 minutes, and the mooncake should be baked to the last few minutes to observe and bake to the shade of your favorite color.
5. The finished moon cakes are delicious only when they are returned to the oil at room temperature, and the time is about 1-2 days
