Cantonese style bean paste and egg yolk mooncakes

Overview

It's the Mid-Autumn Festival again. In the past, no matter how expensive the mooncakes were, they were just for the occasion. They usually took one bite and then put them down, mostly because they were too sweet. Later, someone told me that you could try the egg yolk ones. How about that? But I still took one bite and put them down. It wasn't until I accidentally ate someone else's handmade egg yolk mooncakes that I realized that it wasn't that the mooncakes weren't delicious, it was because I didn't get anything delicious. So how could I miss out on the fun of doing it? Egg yolk mooncakes, as the name suggests, the egg yolk plays a vital role. When you eat the delicious egg yolk, it will fill your mouth with a fragrant, oily and sandy feeling. When paired with the sweet bean paste, your taste buds will immediately be enriched!

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• egg liquid
• egg yolk
• invert syrup
• jianshui
• medium powder
• peanut oil
• bean paste

Ingredients

Steps

1. 1 Mix the invert syrup, soy sauce and oil together and mix well. Add flour and mix well with a silicone knife. Cover with plastic wrap and let it rest for at least 2 hours. The longer it is left, the better it will be for filling.

   

2. 2 Divide the fillings according to the filling ratio of 3:7, that is, 35g of egg yolk + bean paste, and 15g of cake crust (if you are a novice, it is best to follow the ratio of 4:6 and get started slowly to make mooncakes with thin skin and large fillings!). Wrap the divided and weighed bean paste and egg yolks one by one, cover with plastic wrap and set aside.

   

3. 3 At this time, the pie crust has basically relaxed. Take 15g of pie crust, flatten it, put in a portion of the filling, and slowly push up the pie crust with the tiger's mouth until the entire filling is covered. The movement should be light or slow, and the intensity should be consistent so that the moon cake skin can be pushed up evenly

   

4. 4 After everything is wrapped, brush a layer of oil on the grinder, put the mooncake balls in, press the film, and put it on the baking tray

   

5. 5 Preheat the oven to 200 degrees, bake for 5 minutes to set the shape, take out and brush with a thin layer of egg wash, then bake in the oven at 180 degrees for 15 minutes. How to make Cantonese bean paste and egg yolk mooncakes step 5