Cantonese style mooncake with egg yolk

2024-06-26 20:10:52  Views 2 Comments 0

Ingredients

Red wine cranberry filling ( appropriate amount )
Mooncake powder ( 105g )
Moon cake conversion syrup ( 85g )
Visual water ( 2g )
Vegetable oil ( 25g )
Bean paste filling ( appropriate amount )
Salted duck egg yolk ( 5 ​​pieces )
Rum ( a little )

How to make Cantonese-style mooncakes with egg yolk

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    1.Prepare ingredients.

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    2.Convert the mooncake into syrup, add water and vegetable oil into the container and stir evenly.

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    3.Sift in low flour (mooncake powder)

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    4. Use chopsticks to stir until there are no particles.

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    5.Put it in a plastic bag and put it in the refrigerator for 1 hour.

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    6. Take out the egg yolk from the refrigerator and bake it in the oven at 200℃ for 5 minutes.Sprinkle the surface of the egg yolk.Serve the rum.

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    7.Bean paste filling wrapped in egg yolk.

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    8. Divide the mooncake skin into equal parts.

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    9.Take a mooncake skin and wrap the fillings.

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    10.Tighten the bottom and finish wrapping in sequence.

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    11. Dip the mold into glutinous rice flour.

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    12.Put in the wrapped mooncakes.

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    13. Carve out the mooncake embryo.Preheat the oven to 200°C.

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    14. Place in the preheated oven, bake at 200℃ for 5 minutes, brush Add egg mixture.

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    15. Turn the oven to 175℃, bake for 20 minutes, and take out the color.

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    16.Mooncakes just out of the oven.

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    17.The finished product after being left overnight.

Tips

Pay attention to the coloring.I baked the 50g mooncake for 18 minutes.Cantonese-style mooncakes can be eaten after 1 to 2 days! There were only 5 egg yolks left in the refrigerator at home, so I made 5 egg yolk fillings and 3 red wine cranberry fillings.You can also cut the egg yolks into two pieces.

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