How to make bean paste and egg yolk mooncakes

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  1. Mix syrup and water.I recommend leaving it for 20 minutes to let it blend

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  2.Sift in the high-gluten flour, knead it into a dough, and chill it in the refrigerator (I did a little too much this time)

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  3.Take out the refrigerated egg yolk

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  4. Prepare the mung bean paste filling and set aside (refer to the previous mung bean paste filling steps)

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  5.Weigh the bean paste filling, egg yolk and pie crust.First wrap the egg yolk with the bean paste and roll it into a round shape, then wrap it with the pie crust and press it with a mold ( See previous issues for detailed steps)

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  6.Mooncakes made

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  7. This time I made a large amount.After preheating at 210 degrees, bake at the same temperature for 10 minutes to set, take out and let cool.After watering, bake at 180 degrees for 15 minutes, then take out and spray water again and bake at 150 degrees for about 15 minutes

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  8.The baked mooncakes are waiting for the oil to return

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  9.Mooncakes after two days of oil return, It smells good when you open the box and the color is nice