How to make Cantonese-style egg yolk mooncakes

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  1.Mix the syrup, add sour water, mix peanut oil, add flour and milk powder and mix Even

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  2.Wrap it in plastic wrap and let it rest for 2 hours.Do not refrigerate

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  3. Divide the fillings.Since the egg yolk needs to be wrapped, the ratio of skin to fillings is 4:6, so 60g of egg yolk and lotus paste is enough, then wrap the egg yolk with lotus paste.Prepare the ingredients and wrap them in plastic wrap

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  4. Divide 40g of cake crust into pieces, cover with plastic wrap and set aside

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  5.Take the pie crust, flatten the middle part with your thumbs, then add the fillings, use the tiger's mouth to slowly push up the pie crust, and then close it

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  6. No need to sprinkle powder, just use the mooncake mold to press out the pattern.You can brush a thin layer of oil around the flower pieces and the mold in advance

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  7. After pressing them one by one, you can bake them.There is no need to spray water because there is no flour coating and the oven Preheat to 200 degrees for 10 minutes.Put it in the oven for 5 minutes to set and take it out.Now preheat the oven to 150 degrees.Use a brush to brush the egg liquid on the surface.If the brush is stained with egg liquid, press it against the edge of the bowl to force out the excess egg liquid., and then brush it onto the surface of the mooncake so that the pattern is clear

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  8. Continue to bake the middle layer of the oven at 150 degrees After 15 minutes, you can see that the mooncakes are slightly bulging around and you are satisfied with the color on the surface.

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  9.After taking it out of the oven, cool it, seal it in a fresh-keeping bag and return the oil.It will soften after one day, and it will be the most delicious after three days.Remember not to put it in the refrigerator.

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  10.Pose for a photo

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  11.Meimeida

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  12.One more

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  13.look



14.The skin is thin and the filling is delicious

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  15.One more