Cantonese style egg yolk and chestnut mooncake

Overview

This Mid-Autumn Festival, I finally ate mooncakes made by myself, and it felt so beautiful in my heart. I have made mooncakes several times and I feel that this recipe is the most practical. I will share it with you. I made 50g mooncakes. Because I am a newbie, the skin is thicker. (20g skin, 30g filling) I made 18 of this amount.

Tags

• baking
• snacks
• traditional food
• mid-autumn festival
• mooncakes
• all-purpose flour
• chestnut puree
• custard powder
• egg yolk
• invert sugar syrup
• jianshui
• peanut oil
• salted egg yolk
• protein

Ingredients

Steps

1. 1 First put the oil, inverted sugar syrup, and water into a basin, and mix well with egg beaters. Remember to mix well.

   

2. 2 Add flour and mix lightly.

   

3. 3 Don't stir too much, just mix well. Excessive mixing can easily cause the dough to become chewy.

   

4. 4 Wrap the mixed pie crust with plastic wrap. Let sit at room temperature for 2-3 hours.

   

5. 5 Steam the egg yolks in water for ten minutes. After steaming, drain the water and let cool.

   

6. 6 Add the chestnut puree and salted egg yolk and weigh 30 grams. And wrap the egg yolk into chestnut puree. Wrap all the fillings and set aside, cover with plastic wrap and set aside.

   

7. 7 Weigh out 20 grams of pie crust. Flatten the pie crust with your hands to make it thinner in the middle and thicker on the sides.

   

8. 8 Add a portion of the trapping material and slowly push up the pie crust with the tiger's mouth.

   

9. 9 Tighten the dough and round it slightly with your hands.

   

10. 10 Put a little flour in the mold, shake it evenly in the mold and pour the flour out. To prevent contamination. Then put the cake base into the mold. Press it slightly with your hands.

    

11. 11 Press the dough directly into the baking pan.

    

12. 12 Make all the mooncake embryos in sequence. Spray a small amount of water on the surface. Place in the middle rack of the preheated oven, turn the heat up and down, and bake at 200 degrees for 5 minutes to set the shape.

    

13. 13 At this point you can adjust the egg yolk water. One egg yolk, a quarter of the egg white, a few drops of water, mix well.

    

14. 14 Push the brush against the edge of the bowl with egg liquid, and brush the egg liquid on the surface of the shaped mooncake. Remember, you must apply a thin layer.

    

15. 15 Then put it in the oven at 180 degrees and bake for another fifteen minutes. If you see a slight bulge on the side of the mooncake and a slight color on the surface, it means the mooncake is ready.

    

16. 16 After baking, take out the mooncakes and place them on a baking sheet to cool.

    

17. 17 Put the cooled mooncakes into a fresh-keeping box and seal them, waiting for the oil to return. The picture was taken more than thirty hours after it was completed. The oil has almost recovered and you can start eating~