Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes]

Overview

How to cook Appreciate the Mid-Autumn Festival and enjoy reunion [Cantonese-style bean paste and egg yolk mooncakes] at home

Tags

• baking
• home cooking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• bean paste filling
• invert syrup
• jinqixiang small egg yolk
• peanut oil
• whole egg liquid
• yi xiaobao cantonese style ready-mixed powder

Ingredients

Steps

1. 1 Take the Jinqixiang small egg yolks out of the freezer and defrost them in advance.

   

2. 2 Put it into a bowl (net content is 192 grams).

   

3. 3 Soak in peanut oil overnight, or two more days if possible.

   

4. 4 Place the soaked egg yolks into a baking tray lined with tin foil (no need to spray wine).

   

5. 5 Preheat the oven to 150 degrees, bake the egg yolks for 5 minutes, take out and let cool and set aside.

   

6. 6 Prepare all mooncake ingredients.

   

7. 7 Pour peanut oil into a large bowl and turn into syrup.

   

8. 8 Stir until sugar melts.

   

9. 9 Pour in the Yi Xiaobao Cantonese style mooncake pre-mixed powder.

   

10. 10 Use a spatula to mix evenly into dough.

    

11. 11 Place in a plastic bag and let sit at room temperature for an hour.

    

12. 12 Divide the egg yolk and bean paste into 30 grams in total.

    

13. 13 Flatten the bean paste to wrap the egg yolk.

    

14. 14 Wrap all the bean paste and egg yolks, the gold plate can only bake 16, and bake the rest a second time.

    

15. 15 Divide the rested dough into 20g pieces, and the ratio of skin to filling is 4:6.

    

16. 16 Take a piece of dough, flatten it in the palm of your hand, and add the bean paste and egg yolk filling.

    

17. 17 Use the thumb of your left hand to slowly push up to wrap the filling.

    

18. 18 After making a round shape, roll it in flour.

    

19. 19 French Baker’s 50g mooncakes are decorated with flower slices (the molds have been washed and dried in advance).

    

20. 20 Roll the ball into an oval shape and place it into the mold, pressing the edges flat.

    

21. 21 Press the mooncake mold downwards and use a little force to push out the mooncake greens. All the mooncakes are ready and put into the gold plate.

    

22. 22 Preheat the oven to 210 degrees for 5-8 minutes, spray the mooncake greens with a layer of water, put them in the middle rack of the oven and bake for 5 minutes.

    

23. 23 Take it out to cool and brush with a layer of egg wash.

    

24. 24 Place it in the middle rack of the oven and bake for 15 minutes before taking it out.

    

25. 25 The egg yolks of the baked mooncakes are very oily. After cooling, they can be directly baked in the oven overnight or stored in a sealed container. The oil will be restored overnight and they will become more delicious.

    

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