Cantonese style moon cake with bean paste and egg yolk
characteristic:Sweet, soft, waxy, sweet, with a little salty, not greasy at all. I put a little less egg yolkBecause it is made according to the taste of the family, you can also adjust it according to your personal tasteThis mooncake is made with double potato fillingJust a few family photoshey
Step 1 . Prepare materials.
Step 2 . Syrup is mixed with water and soybean oil.
Step 3 . Use an egg beater to beat the eggs.
Step 4 . Sift in low powder.
Step 5 . Mix up and down evenly and let it sit for 2 hours.
Step 6 . Prepare to process salted egg yolks.
Step 7 . Add a little Baijiu to the salted egg yolk.
Step 8 . Soak for a few minutes and cut in half.
Step 9 . Put it in the oven at 200 degrees Celsius for about 4 minutes.
Step 10 . Ready to go.
Step 11 . Divide the skin into 14 grams per bean paste, 33 grams per salted egg yolk, and 3 grams per egg yolk.
Step 12 . Wrap the salted egg yolk in bean paste.
Step 13 . The package is evenly distributed for future use; br />。
Step 14 . Pack everything up and prepare.
Step 15 . Wrap the bean paste and egg yolk filling into the pastry.
Step 16 . Wrap it evenly with the tiger's mouth.
Step 17 . After wrapping, roll it in dry starch and pat off any excess dry powder.
Step 18 . Put it in the mold.
Step 19 . Press out the pattern and place it on the baking tray.
Step 20 . Spray pure water on the surface.
Step 21 . Put it in the preheated oven at 210 degrees Celsius for 5 minutes.
Step 22 . Take it out and brush it with egg mixture.
Step 23 . Put it in the oven at 210 degrees for 5 minutes and then turn it at 150 degrees for 10 minutes.
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