My favorite - bean paste and egg yolk mooncakes

Overview

I made snowskin mooncakes several times last year to give away, and I made bean paste mooncakes once to take home for my family to try, but I was practicing toasting during that time, so I didn’t pay much attention to the mooncakes, because I don’t really like mooncakes. But this year, I made them as a request, and I also gave them as gifts. My favorite mooncake is bean paste, which is filled with pure bean paste. I don’t know why I love it so much. I remember when I was a child, I often went to the canteen to buy it for breakfast. At that time, they were very small, costing 0.5 yuan each. I usually ate two for breakfast, and sometimes two also solved my lunch. There are about 10 boxes of mooncakes at home every year, but I can’t eat a quarter of one. I really don’t like eating them because there are so many of them containing lotus paste and five kernels. I originally planned to buy the filling directly from outside, which would save some effort, but the outside stuff was too sweet, so sweet that it made me feel sick. Last time I asked CC to give me the bean paste filling that I bought at Lianxianglou. A little bit of it was too sweet. When I was making the bread, my uncle said that I gave too much filling. In fact, it was just a little bit because it was too sweet. For everyone's health, I still can't save the effort, so just toss it.

Tags

• baking
• mid-autumn festival
• corn oil
• egg
• flour
• invert syrup
• jianshui
• milk powder
• salted egg yolk
• bean paste

Ingredients

Steps

1. 1 Prepare the materials first, add Chinese wolfberries to the converted syrup, and stir evenly;

   

2. 2 Add 25g corn oil to the mixed syrup;

   

3. 3 Stir evenly with a spatula to completely mix the syrup and corn oil;

   

4. 4 Sift and add flour (flour is mixed with milk powder in advance);

   

5. 5 Use a spatula to stir and mix;

   

6. 6 Knead into a smooth dough, cover with plastic wrap and refrigerate for more than 1 hour;

   

7. 7 Take the salted egg yolk and cut it in half, about 10g each;

   

8. 8 Weigh about 30g of bean paste filling for each portion, flatten and top with salted egg yolk;

   

9. 9 Press it tightly with your hands so that the bean paste completely covers the salted egg yolk;

   

10. 10 Wrap 20 portions of fillings and set aside;

    

11. 11 Take out the refrigerated dough and weigh each portion 10g;

    

12. 12 Take a piece of dough, flatten it, and put on the bean paste stuffing wrapped with salted egg yolk;

    

13. 13 Slowly push the dough up, the ratio of skin to filling is 2:4;

    

14. 14 Press the mouth tightly into a round shape;

    

15. 15 Pat a little cooked flour on the surface, put the round dough ball into the mooncake mold, and press out the mooncake pattern (if there is more flour on the surface, use a brush to brush off the flour on the surface);

    

16. 16 Place the embossed mooncakes on an oven lined with oiled paper. Preheat the oven to 180 degrees. After baking for 5 minutes, take it out and lightly brush with a layer of egg wash. Continue baking for 15 minutes (you can adjust the temperature according to your own oven).