Egg yolk mooncake

Overview

Cantonese-style mooncakes are a form of Mid-Autumn Festival mooncakes in my country and are traditional folk festival foods. It is characterized by thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern and clear pattern. It is a good gift for people during the Mid-Autumn Festival and an indispensable product for people to eat cakes and admire the moon on the night of the Mid-Autumn Festival. Generally, the skin of Cantonese-style mooncakes is relatively hard right after baking, and the oil will return and become soft after two or three days. The ratio of skin to filling can be adjusted according to your own preferences. This year's mooncakes, children don't have to wait eagerly for the mooncakes to return to oil before they can eat them like in previous years. Using Xinliang mooncake powder and Jinqixiang's egg yolks and adding a convenient Fabec mooncake mold, the finished product is golden in color, with clear patterns, the cake body is upright, the oil returns quickly, and the crust is transparent, and it is completely glossy in less than three days.

Tags

• pastries
• little fresh
• old man
• afternoon tea
• autumn recipes
• egg yolk liquid
• invert syrup
• milk powder
• peanut oil
• ready-mixed powder
• water

Ingredients

Steps

1. 1 A taste you can’t forget after one bite

   

2. 2 The golden mooncakes emit a faint aroma that makes people salivate!

   

3. 3 Prepare materials

   

4. 4 Method: 1. Add peanut oil to the inverted syrup and stir to mix evenly. 2. Pour in the flour and milk powder 3, press lightly with a spatula and stir to form a dough

   

5. 5 Wrap the kneaded dough in plastic wrap and let it rest for 1 hour

   

6. 6 Soak the egg yolks in oil for one to two days, spray the surface with wine and bake at 150 degrees for 10 minutes.

   

7. 7 The ratio of skin to filling is 3:7. If you make a 75g mooncake, the skin will be 20g and the filling 55g. If the moon cake is 50 grams, the skin is 15 grams and the filling is 35 grams. If the ratio is 2:8. For example, if you want to make 100-gram mooncakes, divide the dough into 20-gram pieces, and add lotus paste filling and honey egg yolk to make 80-gram pieces.

   

8. 8 Take 24 grams of lotus paste filling and 11 grams of egg yolk. Roll the lotus paste filling into a ball, flatten it, wrap the egg yolk and round it.

   

9. 9 Take out the rested dough and divide it into small pieces of 15 grams each. Flatten a piece of dough and wrap it with the lotus paste and egg yolk filling. Use both hands to slowly push up the pie crust. Try to make the pie crust evenly thick and do not expose the filling. After wrapping, it will become a round ball.

   

10. 10 Dust the mold with flour to prevent sticking, and put the ball dough into the mooncake mold. To press out the mooncake pattern, the Fabric mooncake mold is very easy to use, just press it down and lift it up. The first time I used the wooden mooncake mold, it was a bit difficult.

    

11. 11 Spray some water on the surface of the formed green embryo and bake it in a preheated oven at 200 degrees. Bake for about 5 minutes. After the mooncake pattern is set, take it out and brush the surface with egg yolk water, then put it in the oven.

    

12. 12 Bake until the sides are drum-shaped and the crust is evenly colored. It takes about 20 minutes to bake in total.

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures