Homemade Cantonese egg yolk and bean paste mooncakes
Overview
It was the first time I made mooncakes seriously. I had all the ingredients and bought conversion syrup and an electronic scale. Come on down and watch me start to ramble.............
Tags
Ingredients
Steps
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Process the egg yolks first and soak them in wine for a few minutes,
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Bake it in the oven at 150 degrees for 7 minutes. Don't dare to bake it all at once for fear of it being damaged. Take a few experiments first.
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After baking, place it in a bowl and pour in peanut oil to cover the egg yolks. Spare.
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Convert 160k of syrup into a container, add 2k of syrup and stir evenly. Add half of the peanut oil and mix well, then add the other half and mix well. Sift in flour. Mix slowly with a spatula to form a dough.
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Form into dough and set aside for 1 hour.
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Wrap the egg yolk with the prepared bean paste, roll into a ball and set aside.
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After the dough has rested for 1 hour, cut it into small pieces of 25 grams, wrap it in bean paste, and use a mooncake grinder to press it into a mooncake dough. Preheat the oven to 150 degrees for 10 minutes. Put it in the oven and spray a small amount of water on the mooncakes. Bake for a few minutes, take out to cool, apply egg wash, and bake again for 10 minutes.
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Baked mooncakes, wait for them to return to oil.............
