Red bean paste and egg yolk filling mooncakes

Overview

There is no need to buy mooncakes for the Mid-Autumn Festival. I will teach you step by step how to make mooncakes at home. I made invert syrup before, but now I have to use invert syrup to make Cantonese-style mooncakes. In fact, making Cantonese-style mooncakes is not difficult, but you have not done it yourself. Once you make it once, you will never want to go out to buy mooncakes. It turns out to be that simple. If you don’t believe me, try it. Mold: 50g mooncake mold, this recipe is just right to make 20 mooncakes.

Tags

• baking
• blended oil
• cantonese style mooncake powder
• egg yolk water
• invert syrup
• jianshui
• red bean paste filling
• salted egg yolk

Ingredients

Steps

1. 1 Prepare the ingredients, red bean paste filling, salted egg yolk and mooncake powder. Note that it is not mooncake pre-mixed powder, so you need to add water.

   

2. 2 The prepared inversion syrup and water are prepared with alkaline noodles and purified water in a ratio of 1:3, that is, 1g of alkaline noodles to 3g of water, and use after all is melted.

   

3. 3 Put the inverted syrup, blended oil, and water in a container, stir evenly with a manual egg beater, and then sift in the mooncake powder after they are completely combined.

   

4. 4 Cut the sifted mooncake powder into dough with a spatula, put it into a food bag, and rest at room temperature for 2 hours. If you don't have a scraper, put on gloves and knead the dough, put it into a food bag and let it rest.

   

5. 5 At this time, you can prepare the filling. For a 50g mooncake mold, the filling and crust add up to about 50g. I divided it like this, about 10g of salted egg yolk, 20g of red bean paste filling, and 20g of crust. There are exactly 20 salted egg yolks in a pack. How to handle salted egg yolks: It is best to soak them in cooking oil for 2 days and refrigerate them. This can soften the egg yolks and make them not hard in taste.

   

6. 6 Dip the processed salted egg yolk into white wine and put it on the baking sheet.

   

7. 7 Bake in the oven at 180 degrees for 8 minutes, take out and let cool and set aside.

   

8. 8 Divide the red bean paste filling into 20 filling balls evenly according to the weight of 20g. At this time, both fillings are ready.

   

9. 9 Wear gloves, wrap the salted egg yolk with red bean paste filling, and roll into a round shape.

   

10. 10 The rested and relaxed dough is also divided into 20 portions according to the weight of each 20g.

    

11. 11 Wearing disposable gloves, take a piece of dough and flatten it and slowly push it thin with your hands. Wrap it in the prepared red bean paste and egg yolk filling. Slowly push the dough upward to make the dough evenly wrap the filling. Close the dough and roll it into a round shape without leaving any gaps.

    

12. 12 Put the wrapped mooncakes into the mold and squeeze them into shape, and press them directly into the baking pan to avoid movement and deformation. If it is difficult to release the mold, you can press twice to loosen the mold and release it easily.

    

13. 13 To make egg yolk water, prepare an egg, take the egg yolk and add a quarter of the egg white, add 15g of water, stir evenly, and use it to brush the surface of the mooncakes.

    

14. 14 Preheat the oven to 200 degrees, spray a little water on the mooncakes placed on the baking tray, bake in the oven for 5 minutes to set, then take them out, brush a thin layer of egg yolk liquid on the surface, leave the surroundings unbrushed, and bake in the oven at 200 degrees for 15 minutes.

    

15. 15 Out of the oven. Let cool and put into a food bag or sealed box, seal and store at room temperature, wait for 2-3 days, the crust will gradually become soft and oily, and it can be eaten after the oil returns.