Salted egg yolk bean paste mooncake

【Crush】:	Mooncake Syrup 110g
medium powder 160g	Jianshui 4g
Corn oil 30g	【Stuffing】:
Salted egg yolk 20g	Corn oil Appropriate amount
Liquor Appropriate amount	Bean paste filling 500g
[Surface]:	Egg yolk 1
Egg white 0.25	Water 10g

How to make salted egg yolk bean paste mooncakes

Step 1

Add the mooncake syrup to the water and stir evenly. Add peanut oil/corn oil and stir evenly.

Step 2

Sift in medium flour and mix until there is no dry powder

Step 3

Knead the dough and wrap it in plastic wrap and let it rise at room temperature for more than 2 hours.

Step 4

Roll the salted egg yolk in corn oil and put it on the baking sheet

Step 5

Spray a little white wine on it

Step 6

Bake in the preheated oven at 180 degrees for 6 minutes, until slightly oily

Step 7

The weight of egg yolk + bean paste is 35g. Wrap the egg yolk in bean paste and roll it into a ball. Set aside.

Step 8

like this

Step 9

Divide the loose mooncake skin into 15g pieces and press it slightly into flat shape.

Step 10

Wrap the egg yolk and bean paste, use the tiger's mouth to push the pancake wrapper into a round shape

Step 11

Wrap them up one by one like this, the whole family should be neat and tidy~

Step 12

Roll in medium flour and rub to remove excess dry flour

Step 13

Put 50g mooncake mold into shape and press it into shape, spray a little water on the surface (wow, it’s already a prototype, isn’t it! Come on)

Step 14

Place in the oven preheated to 180 and bake for 5 minutes

Step 15

Add 1/4 egg white and appropriate amount of water to the egg yolk, mix well and filter

Step 16

Take out the mooncake and brush a thin layer of egg yolk water on the surface with a fine brush

Step 17

Continue to bake in the oven at 180 degrees for 18 minutes, cool completely, seal and refrigerate for 2-3 days to return to the oil.

Step 18

Enjoy! Salted egg yolk bean pasteMooncake cooking tips