How to make bean paste and egg yolk mooncakes

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  1.Add a little water to the egg yolk, mix well, sift and set aside.

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  2. Soak the salted egg yolk in corn oil for half an hour.

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  3. Bake in the middle rack of the oven at 160 degrees for 5 minutes.

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  4.Cut in half after cooling and set aside.

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  5.Pour the inverted syrup, citrus water and corn oil into the basin together.

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  6. Stir with a hand mixer until completely blended.

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  7. Pour in the flour and stir evenly until there is no dry powder.

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  8. Transfer to a plastic bag and refrigerate for 1 hour.

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  9. Divide the dough into 20g pieces and roll into balls.

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  10. Weigh the bean paste and egg yolk together into 30 grams each, and wrap the egg yolk with bean paste Round.

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  11. Wrap the bean paste filling in the dough.

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  12. Gently roll it in the glutinous rice flour, put it into the mold and press it on the surface Spray some water on it.

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  13. Preheat the oven to 200 degrees, bake in the middle rack for 5 minutes to set the pattern, then take it out to cool Brush the surface with egg wash, put it in the middle of the oven, raise the heat to 200 degrees, and bake at 170 degrees for 15 minutes.

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  14. Finished product picture.