Cantonese style mooncake pre-mixed powder 65 grams Invert syrup 45g
Corn oil 15 grams Egg yolk 6
Mooncake fillings 400g Egg yolk water Appropriate amount
How to make egg yolk mooncakes Cantonese egg yolk mooncake recipe illustration 1

Step 1

Stir the invert syrup a few times with your hands and it will become slightly thinner. Cantonese egg yolk mooncake recipe illustration 2

Step 2

Add corn oil and continue to beat for a few times. Cantonese egg yolk mooncake recipe illustration 3

Step 3

The state of being able to drip slowly.Cantonese egg yolk mooncake recipe illustration 4

Step 4

Sift in the mooncake pre-mixed powder. Cantonese egg yolk mooncake recipe illustration 5

Step 5

Use a spatula to stir evenly to form a glossy dough, cover with plastic wrap and let rise for about half an hour. Cantonese egg yolk mooncake recipe illustration 6

Step 6

Soak the egg yolks in oil for more than 1 day in advance and place them in a baking pan.Bake in the middle rack of the oven at 100 degrees for 5 minutes. Cantonese egg yolk mooncake recipe illustration 7

Step 7

Prepare the mooncake fillings. This time I used red wine cranberry and golden white lotus paste fillings. Cut the egg yolk into two, about 7 grams. Weigh the filling and egg yolk together, totaling 40 grams each. Cantonese egg yolk mooncake recipe illustration 8

Step 8

Flatten the filling, wrap in egg yolk, and shape into a ball. Cantonese egg yolk mooncake recipe illustration 9

Step 9

The mooncake skins are also divided into weights of 10 grams each. Cantonese egg yolk mooncake recipe 10

Step 10

Flatten the pie crust, fold it into the filling, and push it up little by little until it completely covers the filling. Cantonese egg yolk mooncake recipe illustration 11

Step 11

All wrapped up.Cantonese egg yolk mooncake recipe illustration 12

Step 12

Roll the wrapped mooncake balls in cornstarch, then shake off excess starch. Roll the mooncake slices in cornstarch and shake off the powder. Cantonese egg yolk mooncake recipe illustration 13

Step 13

Slightly arrange it into a cylindrical shape and place it in the mooncake mold. Cantonese egg yolk mooncake recipe 14

Step 14

Press the mold on a flat place and finally roll out the mooncake. Cantonese egg yolk mooncake recipe illustration 15

Step 15

The pattern is so clear and it’s easy to drag out the pattern. Cantonese egg yolk mooncake recipe 16

Step 16

All the mooncakes were made, and I loved every flower shape. Cantonese styleIllustration of how to make egg yolk mooncakes 17

Step 17

Preheat the oven to 180 degrees and bake for 5 minutes to set. Cantonese egg yolk mooncake recipe illustration 18

Step 18

Prepare egg yolk water, remove the outer film from one egg yolk, add water at a ratio of 1:1 and mix well. Cantonese egg yolk mooncake recipe 19

Step 19

Brush a thin layer of egg yolk water, very thin, only on the pattern.Cantonese egg yolk mooncake recipe 20

Step 20

Bake it in the oven at 175 degrees for 10 minutes. Pay attention and don't color it too heavily, because the color will deepen a little after the oil is returned. Cantonese egg yolk mooncake recipe 21

Step 21

Do not move the baked mooncakes immediately. Wait until they are completely cool in the baking pan and put them into a crisper to refill the oil. Cantonese egg yolk mooncake recipe 22

Step 22

Cut it open and take a look. I am quite satisfied with it. Egg yolk mooncake cooking tips

1. 50 grams of moon cake, half an egg yolk is enough. 2. This mooncake has a ratio of 2:8. When wrapping it, use your right index finger and thumb to gently squeeze the crust and push it up slowly. There must be a certain amount of friction, so do not wear disposable gloves on your right hand. If you feel that your fingers are too tight If it's sticky, just wet it slightly with water before continuing. 3. When brushing the egg yolk water, use the brush to scrape off the excess egg yolk water at the edge of the bowl, and then gently apply a thin layer on the pattern. 4. The temperature of each oven is slightly different, so you should observe it at the end and don't over-color it. 5. You can fry the filling yourself, but you must pay attention to the amount of oil and sugar. If the ratio is wrong, the mooncakes will be more likely to go wrong. Mooncake fillings are all high in oil.