Double egg yolk moon cake
Step 1 . Xinliang low gluten flour 500g to be used
Step 2 . Stir the invert syrup, Jian water and corn oil evenly and set aside
Step 3 . Sift the flour and custard powder into the syrup respectively
Step 4 . Cover the mixed dough with plastic wrap and put it in the refrigerator for 1 hour
Step 5 . Take out the egg yolk and bake it in the oven at 180 degrees for 15 minutes. The oven should be preheated in advance
Step 6 . Divide the stuffing into 40 grams, one for use ~
Step 7 . Divide the mung bean paste into two parts, wrap two egg yolks respectively, and put them into 50g dough to form a ball
Step 8 . Roll the flour and put it into the mold ~
Step 9 . Press out the pattern smoothly and put it in the baking pan
Step 10 . In order to prevent cracks, spray water once before entering the oven, preheat the oven at 200 ℃ for 5 minutes, and bake for 2 minutes to finalize the shape
Step 11 . Brush a thin layer of egg yolk liquid on the surface of the moon cake, and then put it into the 180 degree oven for 15 minutes
Step 12 . Let it cool and then put it for about 3 days. Return the oil and eat it
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