Double egg yolk mooncake

500g Xinliang low-gluten flour for later use

Stir the invert syrup, ginseng water and corn oil evenly and set aside

Sift the flour and custard powder into the syrup

Cover the mixed dough with plastic wrap and refrigerate for 1 hour

Take out the egg yolk and bake it in the oven at 180 degrees for 15 minutes. The oven must be preheated in advance

Divide the filling into 40g pieces and set aside~

Divide the mung bean paste into two portions, wrap two egg yolks respectively, put them into 50 grams of dough, and form into a ball

Roll in flour and put into the mold~

Press out the pattern smoothly and place it in the baking pan

In order to prevent cracks, spray water before entering the oven, preheat the oven at 200 degrees for 5 minutes, and bake for 2 minutes to set

Brush a thin layer of egg yolk on the surface of the mooncake, then place it in a 180 degree oven and bake for 15 minutes

Let it cool and then leave it for about 3 days until the oil returns and you can eat it

Overview