Cantonese-style egg yolk mooncakes (63 g x 20 pieces)
Overview
Because we have made two types of mooncakes, lotus seed paste and egg yolk and bean paste and egg yolk mooncakes, the pictures also show both. The lotus paste filling and bean paste filling are cooked in a pressure cooker in advance, then broken into pieces with a cooking stick, add sugar and corn oil and fry in a non-stick pan until they form a dough. The oil recovery effect of this mooncake skin is very good, and it can be eaten after one day at a time.
Tags
Ingredients
Steps
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Mix the invert syrup, ginseng water and peanut oil evenly, add the custard powder, sift in the flour and mix into a dough. Wrap the dough in a plastic bag and let it rest for 3 hours
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Soak the salted duck egg yolk in white wine and corn oil for half an hour
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Preheat the oven to 170 degrees for 5 minutes. Place the egg yolks on the middle shelf of the oven and bake for 5 minutes. Remove and let cool.
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Divide the lotus paste filling or bean paste filling into about 25 grams each, wrap the egg yolk in it to make moon cake filling, about 39 grams each (use lotus paste or bean paste filling for small egg yolks)
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Divide the mooncake skin into 23g portions
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Wrap the mooncake filling with mooncake skin and wear gloves for easier operation.
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I use a 63g mold to press it into shape. When pressing, you can dip some cooked glutinous rice flour into it to facilitate demolding. Preheat the oven to 200 degrees for 5 minutes and bake for 5 minutes
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Take it out and let it cool for 3 minutes. When the temperature drops, brush a layer of egg yolk liquid only on the raised areas and bake in the oven at 180 degrees for 15 minutes.
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Let the baked mooncakes cool and store them in a sealed container. After a day or two, the skin of the mooncakes will become soft and you can eat them.
