How to make crispy bean paste and egg yolk mooncakes

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  1. How to make water-oil crust and pastry: melt the maltose with a little warm water, add 60 grams of softened lard, add 150 grams of flour, and put Add 40 grams of boiling water, stir evenly and put on the plastic wrap; add 50 grams of softened lard to 100 grams of flour, knead evenly and put on the plastic wrap.Both water-fried dough and puff pastry should be kept in plastic wrap for at least 30 minutes.Then put it on the chopping board.

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  2.Knead 10 pieces of water-oil skin and puff pastry respectively

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  3.Water-oil skin-wrapped pastry

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  4. Roll the pastry-wrapped dough into an oval shape

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  5. Roll everything up

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  6.Roll it out again p>

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  7.Roll up and click in the middle

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  8.Rolling machine

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  9. Egg yolk is wrapped in red bean paste, and bean paste is wrapped in mooncake skin.Hold it with your left hand and close it with your right hand.After wrapping, place it into a tray lined with greased paper, seam side down.

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  10.Oven 180 degrees, bake for 30-35 minutes