How to make Cantonese egg yolk mooncakes

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  1.The recipe is for making twenty moon cakes.Convert syrup, sap water and peanut oil Mix completely

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  2.Sift all-purpose flour and add in

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  3. Stir evenly, cover with plastic wrap and let stand for 2 hours to proof

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  4. Spray the egg yolks with strong white wine to remove the smell, and bake at 190 degrees for 5-8 minutes

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  5. Divide the filling, usually 12 grams of egg yolk, 30 grams of egg yolk is included in the filling

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  6. Cover the filling, divide the pie crust, 19 grams of pie crust, roll into a round shape, cover with plastic wrap to prevent it from drying out



7. Press the mold.I have made cocoa sauce in the same way before.Let me show you the picture above

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  8. Place the plate.In the first step, spray a little water on the surface of the mooncake to prevent the crust from being too dry.Preheat the oven at 190 degrees.Heat, bake at 180 degrees for 5 minutes to set, let cool and lightly brush with egg wash, remember to brush lightly, bake at 180 degrees for five minutes for the second time, cycle three times to prevent collapse.

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  9.The picture below is 53 grams, which is also very good.You can eat it after three days of oil recovery.It is best not to eat more than a week