How to make Cantonese egg yolk mooncakes

1. Mix oil, syrup, and water, add all-purpose flour and mix well.No dry powder is required.

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  2.Cover and leave at room temperature for two hours

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  3. Spray the egg yolk with white wine, preheat the oven to 180 degrees, bake for 5-8 minutes until it changes color.The large egg yolk can be divided into two, and the smaller one can be put into one (no more than 10g)

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  4. Prepare lotus paste or bean paste

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  5. Divide into about 25g each, roll it into a ball and press it with Slowly push the tiger's mouth upward, then wrap and roll into a round shape for later use.

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  6.I made bean paste and lotus paste



7. After everything is wrapped, cover it with plastic wrap to prevent it from drying out.

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  8.After waking up, divide into 17-18g pieces, and then roll into balls

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  9. Flatten and wrap the lotus paste

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  10.Slowly push up with the tiger's mouth, the same way as wrapping egg yolks.

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  11.After it is completely wrapped, roll it into a round shape

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  12.Packed and ready for use

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  13.Coat the mold with flour, put the rolled mooncakes into the flour and roll it gently (both medium flour and cornstarch are acceptable)

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  14.Compression molding

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  15.Pressed

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  16. Preheat the oven to 200 degrees and put the mooncakes in Bake in oven for five minutes.Prepare egg yolk water, add a quarter of the egg yolks and several dozen grams of water to make the egg yolk water.When five minutes are up, take it out, brush with a thin layer of egg yolk water, and put it in the oven at 180 degrees for fifteen minutes.It’s out of the oven

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  17. The freshly baked ones are hard and not delicious! It needs to be left for two days to recover the oil before it tastes good.The picture below is stored for 24 hours

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  18.After oil return

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  19.Get a double yellow