Cooking Steps

Cantonese egg yolk moon cake

Cantonese egg yolk moon cake

Main Ingredients
Auxiliary Ingredients
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.
-- Cooking Steps --
Cantonese egg yolk moon cake
Step 1 . Mix the invert syrup, peanut oil and soap water and stir well.
Cantonese egg yolk moon cake
Step 2 . Pour flour directly into the dough.
Cantonese egg yolk moon cake
Step 3 . Spread fresh-keeping film and relax for more than two hours.
Cantonese egg yolk moon cake
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.
Cantonese egg yolk moon cake
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.
Cantonese egg yolk moon cake
Step 6 . Take 25g leather bag and put it into the stuffing, close the mouth and rub it round.
Cantonese egg yolk moon cake
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.
Cantonese egg yolk moon cake
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.
Cantonese egg yolk moon cake
Step 9 . Bake in the oven for five minutes to set.
Cantonese egg yolk moon cake
Step 10 . Take out and brush a thin layer of egg yolk liquid, and be sure to cut it evenly.
Cantonese egg yolk moon cake
Step 11 . Put it in the oven again at 180 degrees for 20 minutes.
Cantonese egg yolk moon cake
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.
Cantonese egg yolk moon cake
Step 13 . Cut it open. It's delicious.
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