Egg yolk and bean paste mooncakes

Overview

A very traditional Cantonese-style mooncake, with red bean paste filling and salted egg yolk inside. The bean paste filling is fried by yourself, not too sweet. It uses Cantonese-style mooncake pre-mixed powder and does not need to add additional water. The ingredients are very simple, only 5 items are needed. Don’t hesitate to try the joy of homemade mooncakes. You can also adjust the filling according to your own taste. The following quantities can be used to make 10 egg yolk mooncakes. Since the father at home cannot eat eggs, salted egg yolk is not used in two mooncakes and the same amount of bean paste is used instead.

Tags

• pastries
• baking
• old man
• mid-autumn festival
• autumn recipes
• students
• cantonese style mooncake pre-mixed powder
• corn starch
• egg yolk water
• invert syrup
• peanut oil
• red bean paste
• salted egg yolk

Ingredients

Steps

1. 1 Take out the salted egg yolk from the freezer and put it in a crisper

   

2. 2 Pour in the corn oil until it just covers the salted egg yolk. Store it in the refrigerator for 2 or 3 days before using

   

3. 3 Use kitchen paper to absorb the oil from the salted egg yolk soaked in oil, then place it on a baking sheet lined with oilcloth and bake at 150 degrees for about 7 minutes. Do not overcook it. The weight of each egg yolk is a little off, and the total weight including the bean paste filling should be 30 grams

   

4. 4 Flatten the bean paste filling and add the whole egg yolk

   

5. 5 Shape into a ball, cover with plastic wrap and set aside

   

6. 6 Add peanut oil to the inverted syrup and emulsify it with egg beaters

   

7. 7 Pour the mooncake pre-mixed powder into

   

8. 8 Use a spatula to mix into a dough, cover with plastic wrap and let stand for 1 hour

   

9. 9 Divide the dough into 20 grams each and roll into balls

   

10. 10 Flatten with the palm of your hand

    

11. 11 Add the filling

    

12. 12 Slowly push the skin down, close it, and roll it into a cylindrical shape for easy placement into the mold

    

13. 13 Apply some cornstarch to prevent sticking, and tap off the excess. Place into a French bakery 50g mooncake mold

    

14. 14 Press out the mooncakes on the baking sheet and spray a layer of water on the surface. (It is at a certain height from the mooncake, not sprayed directly on the mooncake)

    

15. 15 Place in Dongling K40C oven preheated to 190 degrees and bake for 5 minutes to set

    

16. 16 Brush a thin layer of egg yolk water on the surface without brushing the sides. Don't brush too much, you can use a brush dipped in egg yolk liquid, scrape off the excess egg liquid at the mouth of the bowl and then brush

    

17. 17 Continue baking for about 15 minutes. The baked mooncakes cannot be tasted immediately. Let them cool and put them in a crisper. Let them return to room temperature for two days before eating them