Cantonese style egg yolk mooncake

Overview

How to cook Cantonese style egg yolk mooncake at home

Mix the invert syrup, peanut oil and water and mix well.
Pour in flour directly and knead into dough.
Cover with plastic wrap and let rest for more than two hours.
Take out the egg yolks, spray them with high-quality white wine, bake at 180 degrees for five minutes, take them out and let them cool slightly.
Take 15g of lotus paste filling and flatten it into the egg yolk. If you don’t like the whole egg yolk, you can cut it in half.
Take 25g of dough, put it into the filling and roll it into a ball.
Put the mold into the mold to press out the pattern, put a little water on the surface, and preheat the oven to 180 degrees.
Put the mold into the mold to press out the pattern, put a little water on the surface, and preheat the oven to 180 degrees.
Place in the oven and bake for five minutes to set.
Take out and brush with a thin layer of egg yolk liquid, make sure to cut evenly.
Put it in the oven again at 180 degrees for twenty minutes.
Take it out and let it cool completely, then seal it and return the oil. In about one to two days, the pattern will become more and more beautiful.
Cut it open and look, it’s delicious.