Red bean paste and egg yolk mooncakes

Overview

This is my first time making Cantonese-style mooncakes. They look pretty good. My husband and I both love salted egg yolks, so we all make them with egg yolks~

Tags

• baking
• alkaline gouache
• egg yolk
• flour
• invert syrup
• olive oil
• red bean paste
• water

Ingredients

Steps

1. 1 Mix the alkaline gouache and water and mix well. Mix the syrup and olive oil thoroughly. Add the alkaline water and mix well. Sift in the flour. Mix well and knead into a dough. Let it rise for 15 minutes. When the dough is proofing, prepare the fillings, 25 grams each, 10 grams of egg yolk, and 15 grams of red bean paste. Wrap the egg yolk in the red bean paste.

   

2. 2 Weigh 25 grams of skin each, wrap it with fillings, and roll it into a round shape. Dip some dry powder into the mooncake mold, put it in and press it into shape

   

3. 3 Unmold, put in the oven at 160 degrees, bake for 8 minutes, brush with egg wash, and continue baking for 15 minutes. My oven is a SKG 12-liter oven, which is very small, the tubes are close together, and the temperature is high.

   

4. 4 Unmoulded mooncakes. Because I like egg yolk mooncakes, the mold at home is only 50 grams. I tried hard to stuff the egg yolks in. You can almost see the egg yolks in some places, but my husband said that it is delicious.

   

5. 5 After baking, let the oil return for a day or two. I was impatient and ate it right away. It was not delicious~~