Taro paste mochi salted egg yolk large mooncake

Mooncake fillings	Salted egg yolk 100 grams
Mochi 50 grams	Taro paste 130g
Purple Sweet Potato Flour 5 grams	Moon cake skin
Mooncake Syrup 112 grams	Peanut oil 38 grams
Jianshui 2 grams	All-purpose flour 160g
Custard powder 10 grams	Milk powder 10 grams

How to make large mooncakes with taro paste, mochi and salted egg yolk

Step 1

100g salted egg yolk spray with wine

Step 2

Preheat the oven to 180 degrees and bake for 7 minutes.

Step 3

Take it out and crush it with a clay press while it's hot. Press it finer without sieving it and knead it into a ball. (This is restructured egg yolk, without the hard and sandy texture)

Step 4

Add a little purple sweet potato starch to the taro paste filling for coloring

Step 5

Take 50 grams of mochi and the fillings are ready.

Step 6

Wrap the egg yolk filling in the brushed mochi, then wrap the mochi in taro paste, and the big mooncake filling is ready!

Step 7

How to make Cantonese-style mooncake crust: stir syrup, water and peanut oil evenly

Step 8

Sift in powder

Step 9

Stir into a dough

Step 10

Move to the kneading mat, press, cut and fold, repeat several times to form a smooth dough. Do not knead!

Step 11

Seal the dough well and let it rest at room temperature for 10 minutes.

Step 12

After the dough has risen, divide the large mooncake into 2 portions of 110 grams each, and the remaining dough can be divided into 3 portions to make small mooncakes.

Step 13

Spread two pieces of plastic wrap on the kneading mat and put the large mooncake ingredients on it.

Step 14

Flatten with a scraper

Step 15

Then press it flat with your hands and add the mooncake filling.

Step 16

Press the mooncake filling flat and pocket upward on all sides of the skin.

Step 17

Fasten the other piece of pie crust and wrap it up

Step 18

Organize

Step 19

Three small mooncakes filled with chestnut fillings

Step 20

All wrapped and ready to be embossed! Put some dry flour in the large mooncake mold and shake it evenly. The mold will be coated with dry flour to prevent it from sticking, and then pour out the dry flour.

Step 21

Paste some dry flour on the wrapped large mooncakes and put them into the mold

Step 22

Press by hand, there is a knob at the bottom of the mold to adjust the thickness to the appropriate position, and it can be level with the mold after pressing.

Step 23

Place upside down on the baking sheet, pushing down the buttons on both sides.

Step 24

After demoulding, the pattern is quite nice.

Step 25

Brush dry flour off the surface

Step 26

The small mooncakes are also pressed! Spray water mist and prepare to bake in the oven.

Step 27

First roast: Preheat the oven at 200 degrees and bake for 9 minutes to set.

Step 28

Take out and let cool

Step 29

Prepare mooncake brightener: one egg yolk, 10 grams of honey, 10 grams of milk, 2 grams of corn oil, stir evenly and then decorate.

Step 30

After the mooncakes have cooled, apply mooncake brightener. Scrape the edge of the bowl with a wool brush a few times, leaving a little egg liquid before using it. Brush a thin layer, brushing each piece two or three times and brushing evenly. If the egg wash is thickened, the pattern will disappear.

Step 31

Second roast: Preheat the open oven to 180 degrees and bake for 12-13 minutes.

Step 32

Brush it with corn oil after taking it out of the oven to prevent it from drying out and returning oil quickly.

Step 33

Very beautiful!

Step 34

Seal the package and put a few pieces of deoxidizer in it when the weather is hot. It will be delicious after 3 days when the oily skin is soft!

Step 35

The big mooncakes are especially nice to give away!

Step 36

The large brushed mochi mooncakes after oiling are soft and sweet! (I feel that 100 grams of salted egg yolk is too much. I suggest you make large mooncakes with salted egg yolk and meat floss flavor. Please refer to the tips for the recipe. Cooking tips for large mooncakes with taro paste, mochi and salted egg yolk

1. The mooncake skin recipe is a common Cantonese-style mooncake skin recipe. 11 mooncakes can be made from 75 grams. Make mooncakes of various sizes according to your needs, and mix and match the fillings as you like. 2. The large mooncake filling can be made into taro paste, mochi, salted egg yolk and meat floss filling, which is also very delicious. Adding meat floss makes the taste richer. In the recipe, replace 100 grams of salted egg yolk with 3 salted egg yolks, and add about 60-70 grams. Mix the meat floss and custard filling into a ball, keeping the total amount unchanged.