Bean paste and egg yolk mooncakes
Overview
The Mooncake Festival has not yet come, but mooncakes have arrived. Are you ready? Let’s start making it😀
Tags
Ingredients
Steps
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Prepare ingredients.
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Add a little oil and cooking wine to the salted egg yolk, steam it in a steamer for 10 minutes, set aside, and divide it into 30 small pieces (because this time I made a 30g small mooncake with only 21g of filling, so I can only put a small piece of egg yolk).
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Add oil to the flour, invert syrup and alkaline water (the alkaline water is made with edible alkali and water, the ratio of alkali and water is 1:3), stir evenly.
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The dough of the mooncake skin is almost as soft as an earlobe.
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Divide the mooncake skin dough into small uniform portions of 9 grams each.
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grams of bean paste is stuffed with about 3-4 grams of salted egg yolk to form a mooncake filling. Each mooncake filling is 21 grams (the ratio of mooncake skin to mooncake filling is 3:7).
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Bean Paste and Egg Yolk Mooncake Filling.
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The skin and stuffing are done in sequence.
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Take a piece of mooncake skin, press it a little larger with your hands and wrap it with the bean paste and egg yolk filling, then use the tiger's mouth to slowly push it up to wrap the entire filling (the mooncake skin is very soft, just push it up slowly).
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Put the wrapped mooncake dough into the mooncake mold.
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Press down and slowly take out the mooncake mold.
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Complete it one by one, and the mooncakes will be ready. Spray a little mist water to prevent the mooncakes from cracking after baking.
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Preheat the oven to 180 degrees, turn on the upper and lower heat in the middle layer, put the raw mooncake embryos into the oven and bake for 5 minutes.
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Take out the mooncakes and brush them with egg yolk liquid.
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Place in the oven again and bake for 20 minutes until browned.
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Okay.
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Let cool and store in a sealed container.
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After three days, the oil returned and was delicious.
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😀
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