How to make Cantonese egg yolk and bean paste mooncakes

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  1.Oil + syrup, stir well.
  Put in the alkaline water and stir evenly.
  

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  2.Sift in the flour.

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  3. Stir the sifted flour into a catkin shape, knead it into a dough, and put it in Let it rest in the refrigerator for about 20 minutes.

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  4.Knead into dough

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  5. Bake the egg yolks in the oven for 10 minutes.150 degrees.
  I didn’t feel any fishy smell, so I didn’t soak it with white wine.

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  6. Knead the bean paste filling into a 35g ball.
  Egg yolk is 10g.
  45g in total.
  Add 45g of dough.
  90g is just right to put in the mold.

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  7. Like a bun, wrap the stuffing and put it into the mold to shape..

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  8. After shaping, place it in the baking pan and spray water to prevent cracking.
  Bake at 180 degrees for 5 minutes.After the surface is set, brush with egg yolk liquid.Don’t brush too much.
  Continue to bake for another 15 minutes and serve.