Ingredients
Mooncake powder ( 100g ) | Lishui ( 2 grams ) |
Invert syrup ( 75g ) | Peanut oil ( 25g ) |
Egg yolk ( three ) | Bean paste (appropriate amount) |
How to make Cantonese egg yolk and bean paste mooncakes
1.Prepare the required materials first
2.First put the invert syrup in the bowl
3.Put in the peanut oil and water and mix well
4. Add the mooncake powder and stir evenly to form a ball
5.Put the dough into the plastic wrap Refrigerate for an hour
6. Then make the skin and filling.Mine is a 50g mold 20g skin, 25g filling
7.Put the egg yolk into the bean paste and knead it into small pieces.I cut the round egg yolk into half
8.Then put the filling on the skin Bread up
9.Slowly push it up and close it
10.Kneading into a ball
11.Put the ball in the flour and wrap it in a circle.Do not wrap too much flour, put it into the moon cake film and press it out
12. Preheat the oven to 200℃ and bake for five o'clock.Take it out and brush it with egg yolk.Bake at 180℃ for 20 minutes and it’s ready to bake
13.The fragrant mooncakes are just Okay, keep it at room temperature for two or three days and the oil will taste better
14. It’s also great to give as a gift
Tips
Brush the surface of the mooncakes with egg yolk.Do not brush too much egg yolk, as it will turn out to be dark.It is best not to eat the mooncakes immediately after they are baked.Store them at room temperature for two or three days, and the oil will taste better
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