Cantonese style coconut egg yolk mooncake

Overview

How to cook Cantonese style coconut egg yolk mooncake at home

Tags

• baking
• old man
• mid-autumn festival
• mooncakes
• autumn recipes
• cake flour
• coconut filling
• ghee
• invert syrup
• jianshui
• raw salted egg yolk

Ingredients

Steps

1. 1 Stir syrup, ghee and ghee evenly

   

2. 2 Add cake flour

   

3. 3 Knead into dough

   

4. 4 Wrap in plastic wrap and refrigerate for 40 minutes

   

5. 5 Heat the egg yolks in the microwave for a few minutes

   

6. 6 Take 45 grams of coconut filling, wrap it in egg yolk and roll it into a ball

   

7. 7 Take 25 grams of dough and flatten it, wrap it in coconut egg yolk filling and roll it into a ball

   

8. 8 Dip a little flour into the mooncake mold

   

9. 9 Press out patterns into the baking pan

   

10. 10 Spray water into the oven and bake at 170 degrees for 5 minutes

    

11. 11 Brush evenly with egg yolk and continue baking for about 10 minutes

    

12. 12 After coming out of the oven, cool, seal and package and return to room temperature.

    

13. 13 Finished product

    

14. 14 Finished product

    

15. 15 Finished product