How to make Cantonese-style egg yolk mooncakes

• 

  1. Soak the salted duck egg yolk with a little white wine for 10 minutes.

• 

  2. Cover the baking sheet with oil cloth, 150℃, 7 minutes, the egg yolk will be oily and fragrant..

• 

  3.Add sour water to the converted syrup and stir evenly.

• 

  4.Add salad oil and stir until the emulsified state is as shown below.This step is a bit laborious, but stirring and emulsifying is key.

• 

  5. Mix low-gluten flour and high-gluten flour evenly and sift into the syrup basin.

• 

  6.Use a spatula to cut and mix until moist.

• 

  7. Then form a ball with your hands.

• 

  8. Wrap in plastic wrap and let rest for 40 minutes.

• 

  9.Mooncake filling and egg yolk total 30g, flatten the filling and wrap it in the egg yolk, one side Turn aside and push the filling upwards so that it evenly covers the egg yolks until it tightens into a round ball.

• 

  10. Wrap 8 egg yolks with mooncake fillings, and divide the other mooncake fillings into 30g pieces., divide the risen pie crust into 20g pieces, roll into balls and set aside.

• 

  11.Take a piece of skin, flatten it and wrap it with fillings.The wrapping technique is the same as that of wrapping.The method is the same for egg yolks.

• 

  12. Knead into a round ball and knead evenly.

• 

  13. Sprinkle flour into the mold and turn it around so that the flour evenly coats the inner wall of the mold.Apply another layer and tap out the excess powder.

• 

  14.Put the mooncake embryo into the mold, spread an oilcloth on the baking sheet, and press the mold Press and push the mooncake directly into the baking pan.A 50g mooncake is ready.

• 

  15. Spray a little water on the pressed mooncake or brush it with a layer of water.Put it in the oven and bake it at 180 degrees for about 10 minutes, until the edges of the mooncake are slightly yellow, then take it out, lightly brush the surface with egg yolk liquid, and continue baking for 10 minutes, until the surface is golden.

• 

  16.The delicious mooncakes are ready! Store in an airtight container at room temperature for 3 days to allow the oil to return to the crust, and the mooncake will have a better color and texture.