Cantonese style egg yolk mooncake

Overview

How to cook Cantonese style egg yolk mooncake at home

Mix the invert syrup, corn oil, and water evenly, sift in the mooncake powder, stir evenly, wrap in plastic wrap and let stand for 1 hour.
Spray the salted egg yolk with white wine and bake at 150 degrees for about 6 minutes.
The purple sweet potato filling is divided into portions of approximately 18g, totaling 26 portions.
Wrap in a salted egg yolk, each egg yolk is about 17g.
Divide the rested mooncake skin into 26 portions, about 15g each. Wrap the filling into the mooncake skin.
Wrap each in turn and cover with plastic wrap.
Roll the mooncakes in cooked flour and place into a 50g mooncake mold and gently press out the pattern.
Preheat the oven to 180 degrees, bake the mooncakes for 5 minutes, take out and brush with egg wash.
Place the mooncakes in the middle rack of the oven and bake at 180 degrees for 15 minutes.
Finished product.
Finished product.
Finished product.