The following ingredients can make approximately 25 mooncakes of 50 grams A. Pie crust
Mooncake Syrup 140g Peanut oil 50 grams
Jianshui 4 grams All-purpose flour 200 grams
B. Stuffing Lotus paste filling
Red bean paste filling Salted egg yolk
How to make egg yolk Guangyue Small cakes are like chewing moons, with crispy and sweet fillings in them---Illustration of how to make egg yolk Guangyue 1

Step 1

A.Cake crust Mooncake syrup: 140g Peanut oil: 50 grams Laoshui: 4 grams All-purpose flour: 200 grams The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 2

Step 2

B. Stuffing Lotus paste filling red bean paste filling Salted egg yolk The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 3

Step 3

Can't help itI want to take a solo photo of Salted Egg Yolk, where the soul of Egg Yolk Guangyue lies. The pickled raw duck eggs are now beaten out of the egg yolk. Each one is round and full, crystal clear, and I can’t bear to touch it. Her beauty makes people obsessed. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 4

Step 4

Mix the syrup, oil, and water evenly, add flour, and knead into a smooth dough. Cover with a soft cloth and rest at room temperature for two hours. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 5

Step 5

The ideal ratio of mooncake skin to filling is 3:7. Taking a 50g mooncake as an example, that means 15g of skin and 35g of filling (including egg yolk). Weigh the bean paste or lotus paste, add egg yolk into it, roll it into a ball and set aside.The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 6

Step 6

Divide the relaxed dough into 15g pieces, flatten it with your palms, and then add the kneaded bean paste and egg yolk or lotus paste egg yolk. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 7

Step 7

Wrap the wrapped mooncake embryo in a thin layer of cornstarch to prevent sticking. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 8

Step 8

Put it into the hand-pressed mold, press out a clear pattern, remove it from the mold, and place it neatly on the baking tray. Preheat the oven to 180 degrees. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 9

Step 9

Just press and push, and beautiful mooncakes are made. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 10

Step 10

The flower pieces of hand-pressed mooncake molds are rich and diverse. In addition to regular flower pieces, you can also engrave your favorite LOGO"br8" src="https://cp1.douguo.com/upload/caiku/6/7/5/200_67c885544c818b0eba5cfa2b0fc459c5 .jpeg" alt="Small cakes are like chewing moon cakes, with crispy and sweet fillings in the middle---Illustration of how to make egg yolk Guangyue 11" />

Step 11

Put the pressed mooncake embryo into the oven, bake for 6 minutes to set it, take it out of the oven and let it cool, brush the surface with a thin layer of egg wash (one egg yolk and a small spoonful of water and mix well). The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 12

Step 12

Dip the brush into the egg liquid and avoid excess liquid on the side of the bowl, so that the brushed surface will have clear lines after baking. The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 13

Step 13

Return the mooncake embryos that have been brushed with egg wash back to the oven and bake for another 15-20 minutes. The surface will take on a beautiful caramel color and it is ready.The cake is like chewing the moon, with crispy and sweet fillings in it-- -Illustration of how to make egg yolk Guangyue 14

Step 14

The skin of freshly baked mooncakes is relatively dry and hard. Wait until the mooncakes cool to room temperature, seal and store them for 2-3 days, and wait for the oil to return. The skin will gradually become soft and oily, and the taste will be best at this time. Egg yolk Guangyue’s cooking techniques

I don’t know what the mooncake tasted like on that moonlit night hundreds of years ago, which made Master Su so poetic. It was just that the sugar was very sweet and the oil was very fragrant. But are you eating mooncakes? No, no, no, what you eat is not just mooncakes, what you eat is fun. Interesting people can eat extravagantly even if they have a simple diet. With his persistent love for food and his open-minded and uninhibited attitude towards life, Su Dongpo lived a life that was interesting, interesting, intelligent and lovely. So, dear, life is short, enjoy yourself while you can. The mooncakes are so delicious and the egg yolks are so enchanting. Eat one more to have the strength to live a good life~