How to make egg yolk mooncakes, how to make egg yolk mooncakes

1) Put the oil, syrup, lye, and salt in a container and heat in the microwave for dozens of seconds until the syrup is thin. (2) Sift in the flour, stir well with a glue knife, then cover with plastic wrap and leave at room temperature for more than four hours. (3) Split the mooncake crust.

If you make a large mooncake, divide the mooncake crust into 8 portions, each serving is 40 grams; If you make small moon cakes, 15 grams each, a total of 20 pieces. The filling is also proportional. (4) Put the mooncake crust on the palm of your hand, flatten your hands, and put the mooncake filling on top.

Gently push the mooncake filling with one hand and the mooncake crust with the palm of the other hand, allowing the mooncake crust to slowly until the mooncake filling is completely covered. This technique is very important to ensure that the crust and filling do not separate after the mooncake is baked. Sprinkle a little dry flour into the mooncake mold, shake well, and pour out the excess flour.

5) The wrapped mooncake crust is also lightly coated with a layer of dry flour, put the mooncake balls into the model and gently flatten them with even force. Then knock it up and down, left and right, and you can easily demold it. (6) Preheat oven to 350 degrees Fahrenheit.

Lightly spray a layer of water on the surface of the mooncake and bake in the top layer of the oven for five minutes. Remove the egg yolk liquid and reduce the oven temperature to 300 degrees Fahrenheit. Bake the mooncakes in the oven for seven minutes, take them out and brush the egg yolk liquid again and bake for another five minutes, or bake to your preferred color.

7) Finally, take out the baked mooncakes, put them on the rack to cool completely, and then put them in an airtight container for two to three days to return the oil.

Teach you how to make egg yolk mooncakes simple and delicious.

The steps of making egg yolk mooncakes are as follows:

Ingredients: 300 grams of flour, 120 ml of invert sugar syrup, 40 ml of vegetable oil, 15 ml of alkaline water, 20 salted egg yolks, 350 grams of mung bean paste, 1 egg yolk, appropriate amount of water.

Step 1: Prepare a large basin, put in 120 grams of invert sugar syrup, add 15 ml of alkaline water, then add 40 ml of vegetable oil, then stir well, then add 300 grams of flour, stir evenly into a flocculent, and then knead it into a smooth, moist and non-sticky dough, cover with plastic wrap and let it rise for 30 minutes for later use.

Step 2: Prepare 20 salted egg yolks, put them in a baking tray, brush each salted egg yolk with a layer of vegetable oil with a brush, then put it in the oven, bake it at 180°C, bake for 15 minutes, and bake the salted egg yolk until it is cooked.

Step 3: Take out the salted egg yolk after baking, let it cool slightly, then divide the prepared mung bean paste into 20 small agents of uniform size, wait for the salted egg yolk to cool until it is not hot, and then wrap all the salted egg yolks into the mung bean paste for later use.

Step 4: After the dough is cleared, take it out, divide it into 20 small agents of uniform size, then knead it flat, and then put the mung bean paste wrapped with salted egg yolk in the middle of the dough, put it in the tiger's mouth and gently turn it, and wrap the filling tightly into the dough. Then put it into the moon cake mold and print the pattern.

Step 5: Wait until all the moon cakes are done, put oil blotting paper on the baking sheet, and then put the moon cakes neatly into the baking tray, when you can't finish baking at one time, you can bake them twice, after putting them down, dip them in water with a brush, and evenly brush them on the moon cakes to prevent the moon cakes from being baked at too high temperature.

Step 6: The oven is heated at 180°C, preheated for 5 minutes in advance, then put the baking tray with the moon cakes into the oven, bake for 30 minutes, and when the 20th minute is baked, brush a layer of egg yolk water on the surface of the moon cakes, so that the color of the baked moon cakes will be more beautiful.

Step 7: After the moon cakes are baked, it is recommended to let them cool before eating, or seal them and let them go for 2 days to wait for the moon cakes to return to oil before eating, the moon cakes with oil return are loose and soft.