Cantonese style egg yolk bean paste mooncake

Overview

How to cook Cantonese style egg yolk bean paste mooncake at home

Tags

• baking
• cantonese cuisine
• mid-autumn festival
• autumn recipes
• bean paste filling
• invert syrup
• jianshui
• low gluten flour
• peanut oil
• salted egg yolk

Ingredients

Steps

1. 1 Prepare the ingredients for making mooncakes.

   

2. 2 Put the invert syrup, peanut oil, and water into a large bowl and beat evenly with a hand mixer.

   

3. 3 Sift in flour.

   

4. 4 Use a silicone spatula to stir evenly until smooth and shiny. Cover with cling film and place in the refrigerator to rest for two hours.

   

5. 5 The salted egg yolk is soaked in oil for two days in advance.

   

6. 6 Then drain the oil with kitchen paper.

   

7. 7 Place in a baking pan and heat the oven at 150°.

   

8. 8 Bake for ten minutes and take out.

   

9. 9 Salted egg yolk and bean paste, a total of 50 grams each.

   

10. 10 Pack and set aside.

    

11. 11 Divide the rested dough into 25g pieces, divide them all, and cover with plastic wrap to prevent them from drying out.

    

12. 12 The crust and fillings are all ready.

    

13. 13 Take a pie crust and flatten it.

    

14. 14 Put one of the fillings on it.

    

15. 15 Slowly push the pie crust until it is all wrapped, and the finished pie dough will be shiny.

    

16. 16 Put the mooncake embryo into cornstarch and roll it around, then fill the mooncake mold with your favorite flower slices. Put the cake embryo into the mold and press the mooncake mold to form a strong and beautiful pattern.

    

17. 17 Put everything into the baking pan and preheat the oven to 200 degrees. Use a watering can to spray a little water on the mooncake embryo. Place in the middle rack of the oven for five minutes.

    

18. 18 Take out and brush a thin layer of egg yolk water, not too much or the pattern will not look good. Turn the oven to 170° and continue testing for 15 minutes. Until the surface is golden brown.

    

19. 19 Take it out, let it cool, add oil and serve.

    

20. 20 I made this the night before, and by noon the next day, it was already beautiful.

    

21. 21 The low-sugar bean paste filling I used made the mooncakes just right in sweetness.

    

22. 22 It’s also beautiful to put in a box and give as a gift.