Egg yolk and red bean paste mooncake, low-gluten flour version
Overview
Although the Mid-Autumn Festival is still two months away, mooncake advertisements are already flying all over the place on TV and in newspapers. I will also make a few to enjoy myself and eat mooncakes in advance. The egg yolks this time were 15 grams each, which was very big. I used a 100-gram mold, but the filling was exposed and couldn't be wrapped at all, haha. Next time I will use 125g or 150g molds. In addition, because I don’t have medium-gluten flour and invert syrup at home, I used low-gluten flour and glucose syrup to make it this time. The finished product is white and tender, but the taste is not reduced.
Tags
Ingredients
Steps
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Put low-gluten flour, glucose syrup, alkaline water, and vegetable oil into a large bowl.
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After kneading into a dough, cover and let rest for 1 hour.
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Divide filling and dough. Among them, red bean paste is 50 grams each and dough is 40 grams each.
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Put 10 egg yolks into a baking pan, preheat the oven and bake at 170 degrees for 10 minutes. Cool after taking out the oven and set aside.
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First wrap the egg yolk with red bean paste.
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Then press the dough thinly, wrap the filling, and pinch tightly.
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Pound some dry flour (low-gluten flour) into the mold and dough respectively, then put the dough into the mold to make an impression.
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Place the printed mooncakes into a baking tray (I printed them directly on the baking tray to avoid transferring).
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Preheat the oven to 180 degrees. Spray some water on the mooncakes before baking them in the oven (don’t spray directly on them, spray them from a distance so that the water mist can get on them).
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First put it in the middle shelf of the oven, bake at 180 degrees for 5 minutes, take it out and brush it with egg wash, then put it in and bake it for 10 minutes, take it out and brush it with the second egg wash, and bake it for another 5 minutes.
