Cantonese style egg yolk mooncake
Overview
The kid in our family loves salted duck egg yolks the most. I happened to have the last 10 or so small salted egg yolks and the invert syrup I made myself in the refrigerator. I also made some egg yolk mooncakes when I had time. The yolks were just a little smaller, but they still tasted good. I was waiting for my son to come back and taste them together~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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Pour into the basin: sour water, sunflower oil and invert syrup
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Mix well and pour in low-gluten flour
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Mix well first and then knead gently into a ball, then let it sit for 1 hour
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At this time, roll the duck egg yolk in white wine, preheat the oven to 150 degrees, bake on the middle rack for 8 minutes, take out and let cool
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Weigh the egg yolk and bean paste together to weigh 35g/portion, then flatten the bean paste and put the egg yolk on top
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Wrapped round
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Make 11 portions with salted egg yolk and another 9 portions of whole bean paste: 35g/portion and set aside
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Press the rested dough into 15g/portion, flatten one portion and put it on the bean paste ball
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Use the tiger's mouth to gently press with one hand and push up gently
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Wrap all the bean paste into a round shape and then gently knead it into a round shape
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Roll a circle in the flour and pat it, leaving a little dry powder
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Put the smooth side into the mold
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Then gently push the top of the mooncake mold and lift it up, and the mooncake base will be pressed out
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Do the rest in turn, spray a little water before putting it in the oven to prevent the surface from cracking
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Place in the middle rack of the preheated oven: Bake until set
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Take out the egg yolk + a little egg white mixture
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Then put it into the oven: 200 degrees upper and lower heat, continue to bake for about 20 minutes
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Take out the baking pan
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It can be eaten after 1 to 2 days when the oil returns.
