Cantonese egg yolk moon cake-You Are Foodie

By Karen
79

Cantonese egg yolk moon cake

Main Ingredients

Auxiliary Ingredients

yolk 1
Baijiu 10ml

If you want the moon cake to have a clear pattern, you must take the correct proportion, and you must not brush the egg yolk too thick.

Step 1 . Mix the invert syrup, peanut oil and soap water and stir well.

Step 2 . Pour flour directly into the dough.

Step 3 . Spread fresh-keeping film and relax for more than two hours.

Step 4 . Take out the egg yolk, spray it with high Baijiu, bake it at 180 degrees for five minutes, take it out and let it cool slightly.

Step 5 . Take 15g lotus seed paste stuffing, flatten it and wrap it into the egg yolk. If you don't like the whole egg yolk, you can cut it in half.

Step 6 . Take 25g leather bag and put it into the stuffing, close the mouth and rub it round.

Step 7 . Put it into the mold to press out the pattern, put a little water on the surface of the basin, and preheat the oven 180 degrees.

Step 8 . Put it into the mold to press out the pattern, put a little water on the surface of the basin, and preheat the oven 180 degrees.

Step 9 . Bake in the oven for five minutes to set.

Step 10 . Take out and brush a thin layer of egg yolk liquid, and be sure to cut it evenly.

Step 11 . Put it in the oven again at 180 degrees for 20 minutes.

Step 12 . Take it out and let it cool completely. After sealing and returning the oil, the pattern will become more and more beautiful in about a day or two.

Step 13 . Cut it open. It's delicious.

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