Finding out that baking is really an addictive thing. Watching a pile of raw materials being turned into different foods by me like magic, I really felt very enjoyable.
This time, I made another mooncake to eliminate all the brewed conversion syrup!
Egg yolk mooncakes are also one of my favorite mooncakes. I originally planned to make them into lotus seed paste, but it rained again today, and my baby was sleeping again and couldn't get out. There just happened to be some red bean paste in the refrigerator, so I just wanted to eliminate them too.
By making this mooncake, this year's Mid-Autumn Festival will be over. I wish everyone a happy Mid-Autumn Festival! Come and try our mooncakes!
Guangdong-style bean paste and egg yolk moon cake
By ColeZieme
Recipe Recommendations
- medium-gluten flour 50 grams
- milk powder 3 grams
- invert syrup 40 grams
- alkaline water very small amount
- peanut oil 15 grams
- red bean paste 400 grams
- salted egg yolk of 6
- salty and sweet
- baking
- several hours
- senior
Steps for Guangdong-style bean paste and egg yolk moon cake
1
Raw material diagram. Forgot to take the salted egg yolls!
2
A very small amount of alkali flour, about the size of half a grain of rice, can be put into a spoon.
3
Add four times as much water and mix well. Pour into a container containing invert syrup.
4
Add peanuts to blend oil.
5
Beat evenly until thick. Add milk powder to the flour and stir well.
6
Pour flour into invert syrup.
7
Stir well and knead into dough. Cover with plastic wrap and let sit for an hour or two.
8
Take the red bean paste twice the size of the salted egg yolk and knead it into a ball.
9
Pinch the red bean paste into round slices by hand and wrap it in the salted egg yolk.
10
Wrap the salted egg yolk in and knead it round.
11
Take a good dose of cake crust according to the ratio of cake crust to stuffing volume of 2:8. Pinch the cake crust by hand into a round piece with a thin middle and thick edge.
12
Add red bean paste filling.
13
Use both hands to slowly push the crust up against the filling, slowly turning it until the bean paste filling is tightly wrapped.
14
Sprinkle flour into the mooncake mold and rotate the mold to make the flour evenly adhere to the mold. Then pour out the excess flour. Put in the wrapped mooncake balls and press the preliminary shape of the mooncake on the baking sheet.
15
Use this method to complete all mooncake making.
16
I made two kinds, one with egg yolk and one without egg yolk. Preheat the oven, gently spray a layer of water on the mooncakes, and place them in the oven.
17
At 185 degrees, on the middle layer, put on heat, and take out the egg brush solution after 5 minutes. Use whole eggs for egg liquid. Return to the stove and turn to 175 degrees C and bake for about 12 minutes. Bake until the surface is golden brown and ready to be baked!