Egg yolk mooncake

Overview

How to cook Egg yolk mooncake at home

Weigh the ingredients
Stir the sour water and syrup together evenly, then pour in the peanut oil and stir evenly.
Sift the flour, pour the stirred syrup and oil together to form a flour-free dough, and then let it rest for an hour.
Take out the egg yolks that have been soaked one hour in advance, use an oil absorber to absorb the excess oil, then put it in the oven and bake for 5 minutes.
After the egg yolks have cooled, weigh ten grams of lotus root and match one egg yolk.
After the dough has risen, weigh it into pieces of about 20 grams each, and then start filling them with fillings.
After the molding is completed, spray some water on the surface. Preheat the oven to 190 degrees, bake for 5 minutes, take it out and let it cool before brushing with egg wash.
Bake for 20 minutes and you're done.
Finally, leave it for two or three days to wait for the oil to return before you can eat it.