How to make coconut egg yolk mooncakes

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  1.Prepare materials p>

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  2. Roll the salted egg yolk in high-strength white wine, then place it in a preheated 150℃ oven.Bake for 10 minutes.Take it out and cool it down.

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  3. Cut each egg yolk in half or into thirds.

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  4. Melt butter in water

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  5. Mix all the fillings well, cover with plastic wrap and refrigerate for at least 1 hour to facilitate shaping later.

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  6. Sift the glutinous rice flour into a non-stick pan and stir-fry over low heat until cooked through.Stir-fry to avoid burning.If the low heat is too strong, you can lift the pot and stir-fry until there is no smell of cornstarch.Cool and set aside.

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  7. Sieve the flour, then add all the dough ingredients and knead it into a smooth dough.Cover with plastic wrap and refrigerate for 1 hour.

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  8.Weigh about 27-28 grams of grated coconut and egg yolk, then wrap the egg yolk into the grated coconut Knead into a round shape.

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  9. Knead everything and set aside.

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  10. Divide the dough into the same amount as the filling, about 22-23 grams each.

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  11. Knead the dough into a round shape and flatten it, preferably a larger flat round.Then wrap the fillings.

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  12. To close the mouth, push the dough up from bottom to top until it is completely covered.If there is still a small opening that is difficult to cover, take a little bit of the remaining dough and flatten it to cover it and wrap the entire filling.

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  13.I have 20 in a plate.After making it, I take a whole piece of dough and coat it with Add a little bit of cooked glutinous rice flour and press it into patterns.

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  14. After the whole plate is ready, preheat the oven to 220℃ and spray water on the surface.In the oven, bake for 8 minutes.

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  15. Take it out and let it cool for 5 minutes.

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  16. Brush a little egg liquid on the surface, so that the color of the baked mooncakes will look better, the egg liquid The ratio is 2:1 egg yolk and water

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  17. When brushing with egg liquid, preheat the oven to 160 ℃, put the brushed mooncakes into the oven and bake for 20 minutes.Pay attention to the color in the last 5 minutes.The oven is different, so avoid overcooking, otherwise the dough will become bitter! If you are not sure whether it is cooked when the time is up, you can insert a clean toothpick into the mooncake.If it comes out clean and has no sticky powder, it means it is cooked.

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  18. After cooling, put the mooncakes in bags and wait for about 2 days for the oil to return.The skin will be softer and more delicious! Made 38 in total!