Ingredients
Homemade invert syrup ( 140g ) | Corn oil ( 50g ) |
High-gluten flour ( 200g ) | Lianshui ( 4g span> ) |
Egg yolk ( 20 pieces ) | Bean paste ( appropriate amount ) |
Whole egg liquid (brush the surface) ( 1 piece ) |
How to make egg yolk and bean paste mooncakes
1.Picture of the finished product.
2. Pour the inverted syrup into a basin, add 4 grams of corn water and corn oil and stir evenly.
3.Add flour again.
4. Knead into a smooth dough with your hands.
5.Pack it in a plastic bag and put it in the refrigerator for more than an hour.
6. Spray high-strength liquor on the surface of the salted egg yolk.
7. Place in the middle rack of the preheated oven at 150 degrees and bake for 10 minutes.
8.Put the cooled salted egg yolk into the bean paste and roll it into a ball.The amount of bean paste and egg yolk The total is 30 grams.
9. Take the refrigerated pie crust out of the refrigerator and divide it into 20 20g portions Shape the small portion into a ball.
10.Take a pie crust and flatten it, then add the fillings.
11.Slowly pinch upward from the bottom, and use the tiger's mouth to close it and roll it into a round shape.
12. Roll a layer of flour on the surface of the dough, not too much, just one layer.
13. Also sprinkle a little flour into the mold to prevent sticking.
14. Gently press the dough into the mooncake mold.
15. Turn over and press hard, hold the bottom with one hand and press with the other hand.
16. Gently push it out and remove the mold, the pattern is clear and beautiful.
17. Prepare all the mooncakes in sequence and place them in the baking pan.
18.Spray some water on the surface of the mooncake.
19. Place in the middle rack of the preheated oven at 200 degrees and bake for 7 minutes.
20. Take it out to cool for 5 minutes, then brush with egg yolk liquid.
21.Put it into the middle layer of the oven again and bake at 160 degrees for 20 minutes.Don't take it out immediately when the time is up, let it simmer for a few minutes before taking it out.
22. Finished product picture.
Tips
1.Freshly baked mooncakes are relatively hard.They need to be left at room temperature for one to two days to allow the oil to return, and then they will become softer and taste better.2.If you don’t have high-gluten flour, you can also use all-purpose flour.3.Be sure to spray some water on the surface of the mooncakes before baking so that they will not crack easily when baked.When brushing egg yolk, just apply a thin layer.If you apply too much, the texture will not be clear and will affect the appearance.4.50g of mooncake 30g of filling.If you use the whole egg yolk, it will be difficult to wrap.You can divide it into two parts.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
