Cantonese style egg yolk mooncake

Overview

I have been making mooncakes for several years but have not published a mooncake recipe. I made 10 63g mooncakes to practice when I had time. This mooncake recipe is very good and you can refill the oil the next day! Making mooncakes is also something where practice makes perfect, the more you make, the more proficient you become! There is still some time before the Mid-Autumn Festival, so if you like it, you can try the recipe first to practice!

Tags

• baking
• home cooking
• mid-autumn festival
• autumn recipes
• all-purpose flour
• chencun jianshui
• egg yolk liquid
• peanut oil
• red bean paste
• salted egg yolk
• taikoo invert syrup

Ingredients

Steps

1. 1 Pour the converted syrup into peanut oil and water in a bowl.

   

2. 2 Stir evenly with egg beaters, be sure to mix evenly.

   

3. 3 Sift in all-purpose flour.

   

4. 4 Knead by hand or use a spatula to form a dough, then place in a plastic bag to rest at room temperature for 2-3 hours.

   

5. 5 While the dough is resting, divide the filling into pieces. The egg yolk and bean paste together are about 43 grams (I bought fresh salted duck eggs and cracked them myself at home. The thin film wrapping the egg yolk must be rinsed off with water)

   

6. 6 Make sure there are no gaps in the middle of the bean paste buns and egg yolks, and make them into round balls.

   

7. 7 Divide the crust into pieces, about 19 grams each.

   

8. 8 Divide the risen dough into 10 equal portions.

   

9. 9 Take a piece of dough and flatten it into a round shape and put the bean paste and egg yolk filling on it.

   

10. 10 Use the tiger's mouth to push up and wrap it evenly. There should be no gaps between the dough and the filling.

    

11. 11 Gently roll in a thin layer of cornstarch.

    

12. 12 Knead it with your hands to remove excess starch and put it into the mooncake mold.

    

13. 13 Press down evenly to form a mooncake dough, and spray a little water before putting it in the oven.

    

14. 14 Preheat the oven in advance and bake the middle rack at 180℃ for about 5 minutes. Take out the mooncakes after they are set.

    

15. 15 Add a little bit of water to the egg yolks and mix well. Use a soft-bristled brush instead of a silicone brush to brush the egg yolk water.

    

16. 16 Use a soft-bristled brush to remove excess egg yolk water on the side of the bowl, and brush it thinly on the mooncakes (it must be thin, too much egg yolk water will make the pattern unclear)

    

17. 17 Put it back into the middle rack of the oven at 180℃ for about 15 minutes (the time and temperature are for reference only). The actual temperature of my oven is 150℃ above and 180℃ below

    

18. 18 Freshly baked mooncakes are very soft and should not be moved. They will harden as they cool. After cooling completely, store them in a sealed container until the oil returns.

    

19. 19 The color of the mooncakes will be more beautiful after the oil is returned.

    

20. 20 The egg yolk is so delicious😊

    

21. 21 There is still some time before the Mid-Autumn Festival, so if you like it, you can try the recipe first to practice!