Bean Paste and Egg Yolk Mooncakes

All-purpose flour 100g	Jianshui 2g
Invert syrup 70g	Salted egg yolk 8
Bean paste filling 320g	Peanut oil 20g

How to make bean paste and egg yolk mooncakes

Step 1

Pour the water, invert syrup and peanut oil into a basin.

Step 2

Mix thoroughly with an egg whisk.

Step 3

Sift in flour.

Step 4

Wearing disposable gloves, knead into a ball. Place in the refrigerator to rest for at least an hour.

Step 5

Steamed salted egg yolk over water.

Step 6

The weight of each salted egg yolk will be different, weigh each one separately together with the bean paste filling. The 75g mold I used added up to 53g of egg yolk and bean paste.

Step 7

Wearing disposable gloves, the egg yolk is wrapped in bean paste.

Step 8

Roughly shape into a round shape.

Step 9

The relaxed pie crust is divided into 22g portions.

Step 10

Wrap the filling and push it up.

Step 11

Also basically formed into a round shape.

Step 12

Sprinkle the mold with cornstarch and lightly tap it clean. Can prevent stains.

Step 13

Into the mold and pressed into shape. Spray a little water before putting it in the oven to prevent cracking. Bake at 180 degrees for 8 minutes.

Step 14

Take an egg yolk, add a small spoonful of water and mix well. Dip a wool brush into it and lightly brush each cake. Bake again in the oven for 10 minutes.

Step 15

This is what it looks like just baked. It’s not beautiful, that’s okay, oil will start to return after sealing.

Step 16

This is what the mooncakes look like after the oil has been reheated. They are very delicious. Bean Paste and Egg Yolk Mooncakescooking tips

Notes: 1. Guangyue is characterized by thin skin and large filling. Master chefs usually handle the ratio of skin to filling according to the ratio of 2:8. I usually use a ratio of 3:7. If you are a novice, you can try 4:6 first, and then gradually reduce the skin ratio after you become more proficient. 2. The peanut oil in the ingredients is very fragrant when making mooncakes. It is not recommended to replace it. I bought the ginseng water and invert syrup, but boiling the invert syrup myself may not be so thick, and you may need to add about 5g of flour. 3. Novices move slowly. Spraying water before entering the oven can effectively prevent cracking. 4. Use a wool brush instead of a silicone brush to brush the egg yolk liquid a little, otherwise the brush will be very messy. Just brush a little bit, I would rather use less than more, otherwise the pattern will not be clear. 5. This recipe does not crack or collapse, returns oil quickly, and the pattern is three-dimensional enough. It is very easy to operate with disposable gloves throughout the process, and is very suitable for novices. PS: The amount of the recipe is enough to make 8 75g molded mooncakes.