Cantonese style egg yolk bean paste mooncake
Overview
How to cook Cantonese style egg yolk bean paste mooncake at home
Tags
Ingredients
Steps
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Soak the salted egg yolk in cooking oil for one to two hours to remove the fishy smell.
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Pour the invert syrup, peanut oil, and water into a bowl, and mix evenly with a manual egg beater.
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Sift in flour.
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Gently stir with a spatula to form a dough. If the freshly mixed dough is very sticky, cover it with plastic wrap and place it in the refrigerator for more than 1 hour.
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Use kitchen paper to absorb the oil on the surface of the soaked salted egg yolk, then steam for 8 minutes.
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Divide into small portions of about 25g.
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Wrap in egg yolk.
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The egg yolk bean paste filling is ready.
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Divide the crust into 12g portions. Generally speaking, the ratio of skin to filling is 2:8 or 3:7.
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Take a piece of pie crust and flatten it. Place a portion of the bean paste and egg yolk filling on the crust and press the crust tightly. Use your left and right hands to cooperate with each other, use the tiger's mouth of your left hand to slowly push the mooncake skin, and use your fingers to continuously turn the skin and filling, so that the skin slowly and evenly wraps around the filling, and carefully close the mouth.
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Sprinkle some cooked flour into the mooncake mold, press the mouth of the mold with your palm, shake it a few times to spread the flour evenly in the mold, then pour out the excess flour, and put the mooncake embryo into the mold.
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Place the mooncakes on a baking sheet lined with greaseproof paper.
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Spray a layer of mist on the surface of the mooncake embryo, put it into the preheated oven at 175 degrees, middle layer, upper and lower heat, bake for 5 minutes to set and take out.
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Brush the surface with a thin layer of egg yolk water.
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Put it back in the oven and bake for about 15 minutes, until the surface is golden brown.
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Mid-Autumn Festival, reunion.
