Syrup 140g Edible oil 60 grams
Alkaline water 4 grams Medium-gluten wheat flour 200g
Homemade (salted egg yolk pork floss) 300 grams (about 20 grams each) Mochi 75 grams
Egg yolk liquid Egg yolk plus appropriate amount of water
How to make Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) Mid-Autumn Mooncakes (salted egg yolk, floss and mochi) with thin skin and fillings Illustration of many methods 1

Step 1

Prepare the required materials: plastic wrap and two empty pots Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 2

Step 2

After weighing the syrup, cooking oil, and alkaline water, use a spatula or the head of a whisk to mix evenly.Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 3

Step 3

Stir until it becomes cloudy and no oil floats on top, then it is even. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 4

Step 4

Pour the weighed flour into the stirred syrup and mix it evenly. You need to use your hands for this part because it is sticky and you need to use your hands faster. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many methods 5

Step 5

After mixing well, wrap it in plastic wrap and let the dough rest at room temperature to wake up. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 6

Step 6

While the dough is resting, start making the filling. Add the appropriate amount of meat floss according to your favorite taste. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 7

Step 7

Mochi is wrapped in salted egg filling. After the filling is prepared, seal it with plastic wrap to avoid moisture loss. Illustration of how to make Mid-Autumn mooncakes (salted egg yolk, floss and mochi) with thin skin and many fillings 8

Step 8

Divide the risen dough into 15 equal portions and set aside Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many methods 9

Step 9

Take a piece of dough and roll it out to make it easier to wrap the stuffing. Use the tiger's mouth to slowly wrap it up. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many methods 10

Step 10

After wrapping, roll it into a round shape and make it evenly distributed. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 11

Step 11

Put it into the mold and press it to form it. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 12

Step 12

The prepared mooncakes should be covered with plastic wrap, otherwise they will easily crack after being baked for a long time. Illustration of how to make Mid-Autumn mooncakes (salted egg yolk, meat floss and mochi) with thin skin and lots of fillings 13

Step 13

Bake in the middle rack of the oven at 200 degrees for five minutes. After setting, take it out and brush with a layer of egg yolk. It doesn’t need to be too much. Just a thin layer is enough. One egg yolk can be used to brush many mooncakes. Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 14

Step 14

Just continue with the middle level at 200 degrees for 15 minutes and it will be fine Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 15

Step 15

Freshly roasted, the mochi can be drawn into stringy texture and tastes salty and sweet.Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 16

Step 16

This is without mochi, the freshly baked mooncake skin is crispy Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 17

Step 17

Bake a lot and prepare to give them away Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustration of many methods 18

Step 18

After cooling, package it. The freshly made mooncake skin is relatively hard. It needs to be left for about 5 days to recover the oil, so that the skin will become softer and more delicious. Mid-Autumn Mooncakes (salted egg yolk, floss and mochi) with thin skin and fillings Illustration of many practices 19

Step 19

Just waiting to be sealed! Beautiful Mid-Autumn Mooncakes (salted egg yolk, meat floss and mochi) with thin skin and fillings Illustrations of many practices 20

Step 20

I made a large plate with more than 100 pieces, and I was exhausted! Mid-Autumn Mooncake (salted egg yolk, meat floss and mochi)cooking skills

I started making mooncakes again after a few years, and I have already posted the same recipe. This is the second time I have posted it. Please note that the plastic wrap must be covered throughout the process, because it is slower for newbies to make it. Over time, the fillings and skin will become damaged. It will be dry. It will crack easily when baking. If it is really dry, spray a little water on the mooncake when baking