How to make Cantonese bean paste and egg yolk mooncakes

• 1. Pour the syrup into the peanut oil and stir evenly.
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  2.Add sour water and stir into the state shown below

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  3.Add all-purpose flour and stir to form a dough.Cover with plastic wrap and let rest for one hour

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  4.Weigh the mooncake skin and bean paste.75g mooncake, 25g skin.Bake the egg yolks in the oven at 200 degrees and set aside

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  5. Divide the bean paste in half and divide it into two halves.Wrapped in egg yolk

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  6. Use a pressing plate to flatten the skin.Easy to stuffing

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  7. Wrap the stuffing and push it slowly with the tiger's mouth.Not revealing anything.

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  8. Knead it with some hand powder for a few times, then put it into the mooncake mold and print it out.I used hand powder and it didn’t stick to the mold.?

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  9.100g contains about 8 moon cakes.Preheat the oven at 200 degrees Celsius and bake for 10 minutes to set, then brush with egg wash and bake at 180 degrees for another 10 to 15 minutes

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  10. Bake until cooked, let cool, and store in a sealed bag at room temperature.The oil will basically return on the second day! The picture below was taken after oil return.Good-looking, right? ?