Cantonese pineapple egg yolk moon cake
The moon is round and bright, and the moon cakes are round and sweet; May your dream be sweet, healthy and reunited# I wish you all a Happy Mid Autumn Festival and a happy family# Mid autumn moon cake preheating # freshly baked.
Step 1 . Put all the ingredients in the main ingredients into a large bowl and stir well.
Step 2 . Get a dough as soft as ear lobes, cover it with cling film, put it in the refrigerator to refrigerate and relax for about half an hour, and the moon cake skin will be fine.
Step 3 . Prepare pineapple filling and salted egg yolk (this kind of cooked salted egg yolk used directly).
Step 4 . Divide the pineapple filling into 12 equal parts, take out a pineapple filling and wrap it in a salted egg yolk.
Step 5 . The ball is round.
Step 6 . Take out the loose moon cake dough and divide it into 12 small dosage forms.
Step 7 . Small dosage form of moon cake skin.
Step 8 . Take out a moon cake skin and click it.
Step 9 . Press the dough into a big circle (the pressed dough is very uniform).
Step 10 . Wrap in a pineapple egg yolk filling.
Step 11 . Push it up slowly.
Step 12 . Roll a thin layer of flour and put it into the mold.
Step 13 . Press out the pattern.
Step 14 . Finish all in turn.
Step 15 . Preheat the oven to 180 degrees, spray a little water on the middle layer of the moon cake (to avoid cracking).
Step 16 . Put into the oven and bake for about 5 minutes.
Step 17 . Remove and brush the egg mixture thinly.
Step 18 . Then put it into the oven, turn it to 160 degrees, bake it for 20 minutes, and then it can be out of the oven.
Step 19 . okay.
Step 20 . Finished product drawing.
Step 21 . Finished product drawing.
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