Cantonese mooncake ☘️ = egg yolk bean paste filling

Cooking Instructions

1. Pour invert sugar syrup, soap water and peanut oil into the basin.

   

2. Stir well in a clockwise direction with an egg whip until lines appear.

   

3. Sift in the all-purpose flour, mix and press evenly with a spatula, and then gently knead the dough with your hands until there is no dry powder, and the dough is fully integrated.

   

4. Knead the dough evenly wrapped in plastic wrap, press evenly with your hands, place in a cool place, and relax at room temperature for 2 hours.
   

   

5. Remove the white film from the raw salted egg yolk, and if you feel the fishy smell when you bake it,
   you can spray some high liquor to remove the fishiness.

   

6. Bake in the oven at 180°C for 8 minutes.
   Bake until the salted egg yolk is slightly oily.

   

7. The bean paste filling and salted egg yolk are weighed together, and each serving is 35 grams together, divided into 12 portions.

   

8. Take a portion of bean paste and flatten it in the palm of your hand, add the salted egg yolk, close the seal, and rub it round.

   

9. Set aside the wrapped bean paste egg yolk filling and cover with plastic wrap to prevent air drying.

   

10. Loose crust dough, divided into 12 portions.
    Each serving is 15 grams, then rub the rounds by hand, cover with plastic wrap to prevent air drying, and take one with one.

    

11. Take a piece of pie crust and put it in the palm of your hand to flatten it, spread it out, put in the bean paste egg yolk filling, wrap the filling, extend the pie crust little by little with the tiger's mouth, gently push it up, close the seal, and roll it round.

    

12. The moon cake embryo is dipped in an appropriate amount of flour, rolled round by hand, and the pie crust becomes matte to prevent the pie crust from sticking and is good for molding.
    

    

13. Spread an appropriate amount of flour on the moon cake mold, then shake off the excess flour, put the moon cake embryo into the mold, press the mold vertically without moving, and then push out the moon cake embryo.
    
    ❣️ This step begins by going to preheat the oven at 200°C for 10 minutes

    

14. Spray the moon cake embryo with an appropriate amount of water mist, then put it in a preheated oven, bake it at 200 degrees Celsius for five minutes in the middle layer to set, and take out the egg wash.
    
    ❣️ When the moon cake is sprayed with water mist, the hand is sprayed higher, and the water spray can prevent the moon cake from cracking.

    

15. Bake the moon cake for five minutes, take out the egg liquid,
    add an appropriate amount of water to stir evenly with chopsticks, stick the appropriate amount of egg liquid with a brush and then scrape the edge of the bowl, gently brush the pattern on the surface of the pie crust, be sure to brush it gently, not sweep it over, and the egg liquid can not be greedy, and you can't use silicone brush, otherwise it will affect the pattern and the color will become darker.

    

16. Put the mooncakes brushed with egg wash in the oven and continue to bake at 200°C for 10 minutes, smell the aroma of the mooncakes, and the crust can be baked.

    

17. The freshly baked moon cake crust is relatively dry and hard, and after the moon cake is cooled, it is sealed and stored at room temperature for 2-3 days to return to oil, and the color will become more beautiful and the taste will be better.

    

18. Finished product: The mooncakes that have returned oil the next day will become more shiny in color and soft in texture

    

19. Finished product: Thin skin and large filling. It's all enjoyable to watch
                   
                   

    

20. Finished product: Sealed and packaged, all beautiful!