How to make simple version of egg yolk crisp mooncakes

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  1. Soak the salted egg yolk (raw) in cooking wine for 15 minutes to remove the smell, then preheat the oven to 160 degrees and bake for 10 minutes (the baking sheet is covered with tin foil, because the egg yolk will produce oil), let cool and set aside

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  2. Knead the oil skin and pastry according to the recipe respectively Okay, cover the basin with a lid or plastic wrap and let it rest for 20 minutes

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  3.Because it is Taken at night, the color is a bit distorted.In the end, the dough appears as smooth as in the picture.It is best to be able to form a film.After the dough is mixed, it is completely mixed and gathered into a dough

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  4. Divide the red bean paste filling into 30 pieces of the same size, press into discs with your hands, wrap the egg yolk, roll into a ball, and cover to keep fresh Membrane for later use

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  5. Divide the dough and pastry into 30 portions of the same size as possible, and cover them Wrap in plastic wrap and let rest for 10 minutes

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  6.Press the oily skin into discs with your hands (no need (too big), put the pastry in the middle of the pastry, and use the tiger's mouth to close it little by little

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  7.Make it into a round shape in the previous step and cover it with plastic wrap while doing it to prevent it from drying out

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  8.Roll out the dough obtained in the previous step as in the picture.Use a rolling pin to roll it out two or three times.It does not need to be too long, just within 15 centimeters, and the width is about 5 centimeters

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  9.Rolled into a roll, as shown in the picture

• 10.Cover with plastic wrap, cover each one to prevent it from drying out
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  11. With the interface part of the roll facing up, roll it into a sheet, not too long or too wide

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  12. Roll into a roll and cover with plastic wrap

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  13.Roll the roll in the previous step with the interface facing up.Roll it out until it is long enough

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  14.Fold both ends to the middle, then bring the four corners to the middle, and shape into a ball

• 15. Roll the dough from the previous step into a piece.It doesn’t need to be too big.Place the bean paste and egg yolk filling in the middle of the dough.Use the tiger’s mouth to wrap the dough around the filling bit by bit and close it.The closing edge should be used as the bottom of the egg yolk puff pastry.If there is too much dough at the bottom when closing, remove some of it to prevent the bottom crust from being too thick

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  16. Brush two layers of egg yolk liquid on each egg yolk cake, so that the color will look better when baked, and then sprinkle a little black sesame seeds on the top

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  17. Preheat the oven to 160 degrees and bake for about 30 minutes according to the temperament of your own oven