Cantonese style bean paste and egg yolk mooncakes
Overview
Homemade syrup, homemade water, and the first time I learned to make seemingly complicated Cantonese-style mooncakes. It tastes pretty good, not as overly sweet as the ones I bought, so I feel safe eating it. This Mid-Autumn Festival, I feel so beautiful eating mooncakes made by myself.
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Ingredients
Steps
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Pour the syrup, oil and water into the container and stir evenly.
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Sift in the flour and mix with a spatula to form a smooth dough. Wrap in plastic wrap and let rise at room temperature for more than two hours.
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Divide the fillings and crust in a ratio of 3:7. (I used a 50g cake mold, 15g egg yolk and bean paste, and 35g cake crust)
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Press the bean paste filling into a round cake shape, wrap in egg yolk (half), and use the palm of your hand to form a round ball.
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Wrap the egg yolks in turn to complete the filling.
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Flatten the pie crust in the palm of your hand and add the fillings.
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Use the tiger's mouth to slowly and evenly push the pie crust upwards.
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Until it closes. Let go and make your heart round. Make the crust and filling more consistent.
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Roll the wrapped mooncake ball in flour, put it into the mold, press it flat with your hands, and press the mooncake into the baking tray lined with tin foil. Preheat the oven to 180 degrees, spray a small amount of water mist on the mooncakes from a high place, put the mooncakes into the oven, after eight minutes, take out the mooncakes to cool slightly until they are not hot, brush with a layer of egg yolk liquid, and bake in the oven for about 10 minutes, until the surface is golden.
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After baking, wait two days for the mooncakes to return to their oily state before eating.
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Finished product picture.
