Red bean paste and salted egg mooncakes

Overview

How to cook Red bean paste and salted egg mooncakes at home

Mix invert syrup, vegetable oil, and water and stir to combine
Add the mixed syrup to the flour, knead until smooth, put in plastic wrap and let stand for 2 hours
Red bean filling is about 28g, half salted egg yolk is about 7g, you can add 1-2g, there is no absolute
Wrapped mooncake fillings, 26 pieces in total, cover with plastic wrap and set aside
The mooncake skin is divided into 26 points, about 15g per portion, and can be 1-2g, so there is no guarantee. Flatten the pie crust slightly, place the filling in the middle, slowly push the tab between the thumb and index finger of your right hand upwards, and turn the thumb of your left hand downwards to slowly close it
To make mooncakes, change the mold to your favorite pattern, brush with a layer of fried flour, stick some flour on your palms, and roll the mooncakes a little longer to make it easier to put into the mold,
Put it in the preheated oven and bake for 5 minutes. Take it out and brush it with egg yolk. You can add a little water to the egg yolk to make it look better when baked. Do not brush too much egg yolk to avoid the color being too dark after baking
Oven at 120 degrees for 20 minutes. Depend on your oven temperature, my oven is relatively high,
Seal it and leave it for two days before the oil returns and you can start it. My daughter can’t wait for the oil to return and start it. It’s so delicious~
I miss my loved ones even more during the festive season~