2017 bean paste and egg yolk mooncakes
Overview
How to cook 2017 bean paste and egg yolk mooncakes at home
Tags
Ingredients
Steps
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Have the required materials ready.
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Spray high-strength white wine on the surface of the salted egg yolk and bake in the oven for 5 minutes.
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Place the flattened egg yolk in the bean paste in the middle, wrap the bean paste around the egg yolk and roll it into a round shape. Keep the stuffing ready.
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Pour the invert syrup and salad oil into the bread machine and stir evenly.
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Add soy sauce and continue stirring.
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Add flour and continue mixing evenly.
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Wrap in plastic wrap and let sit for 2-3 hours.
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Divide the crust into 52 grams. (The filling is 30 grams, and the weight of each cake is 82 grams. Take a pie crust dough, flatten it on the palm of your hand, put the filling in the middle of the dough, and slowly push the pie crust up with your hands until it wraps the filling.
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Sprinkle flour evenly into the mold, turn it a few times to pour out the excess flour, and then add the mooncake base.
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After pressing gently, press out the mooncake pattern and gently lift the mooncake mold.
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Mooncakes prepared in sequence.
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Preheat the oven to 180 degrees. While the oven is preheating, brush some water on the surface of the mooncakes.
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Place in the oven and bake for about 5 minutes.
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After the pattern on the surface of the mooncake is finalized, take it out and apply facial serum on the surface
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Continue into the oven and bake at 150 degrees for about 30 minutes until the crust is evenly colored.
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The skin of the baked mooncakes will be super dry and hard. After the mooncakes cool down, store them in a sealed container at room temperature. Wait for 2-3 days. The skins will gradually become soft and oily. Enjoy them after the oil returns.
