The egg yolk mooncake
By VicentaLakin
The annual monthly cake season has opened, and recently participated in the New Great Baking Competition, with the privilege of being tested for new good flour! It's a small, wide-sized moon cake
Recipe Recommendations
- Cantonese mooncake premix powder 150 grams
- invert syrup 112 grams
- peanut oil 38 grams
- white lotus paste stuffing 300 grams
- salted egg yolk the 15
- egg liquid a little
- liquor a little
- sweetening
- roast
- several hours
- simple
Steps for The egg yolk mooncake
1
The salted egg yolk is in the oven with white wine
2
White Lotus is divided into about 20 grams each
3
Take a lotion ball and put a roasted egg yolk in the middle
4
Take it easy with the tiger's mouth
5
Once again, it's rounded up into a omelet
6
Pour converted syrup and peanut oil into a small basin, and fully mix it to emulsify
7
Half a wide mooncake prep
8
Slice it with a razor, 30 minutes
9
Then you sift in the rest of the wide mooncake prep
10
We'll mix it into a soft and proper face
11
Round up about 20 grams, flatten it, put it in the middle. Paper
12
Scramble the pie skins out there slowly and slowly
13
Put it in the moon cake
14
Repression
15
It's discharged on a board of oilpapers
16
The oven's 180 degrees preheat, five minutes to take out a thin egg fluid and put it back in the oven for 15 minutes
17
It's fine until it's golden on the surface, it's cooled and sealed, and it's eaten in 2-3 daysThe egg yolk mooncake Make Tips
The crust of Cantonese mooncakes is relatively hard after baking; they taste better after resting for 2-3 days.