The egg yolk mooncake

1

(i) First-and-month pie skin: Quantified to convert syrup。

2

Add guacamole and peanut oil and mix them evenly。

3

Scan low powder。

4

A rubber razor was used to create a powder-free state。

5

They are then organized in groups, covered with skin film and, as appropriate, frozen in the refrigerator for two hours. "Don't rub your face like a bun, it's smooth."

6

The yolk can be immersed for half an hour with edible oil. It is then dryed and the oil on the top is softly wiped out with kitchen paper and roasted in an oven for six to eight minutes. 'Cause I didn't plan on making a moon cake, I didn't have to pick up so many salted duck eggs, and this one was bought from the market

7

(ii) Mooncake pie pie: prepare the lilies。

8

(Big 100, for example): Split the mooncakes into 30 grams, and the lilies into 60 grams. Five each。

9

Dig a hole in the middle of the bed and put it in a yolk。

10

Shut up, roll round。

11

(iii) Start making mooncakes: take a mooncake skin and put it in the palm centre and flatten it。

12

Put in a turquoise。

13

Put in a turquoise。

14

推到上面后，Shut up, roll round。

15

Put the baget in the mold and press it with your hand. Before you put it in the mold, you put a little dry powder in it, shake it, leave it on the flowers and the edges and pour out the extra powder, so it's not sticky

16

Put the moon cake on the grill, squeeze it out and exit carefully, and put the moon cake on the tinpaper。

17

Do it in turn。

18

Put the preheated oven 180 degrees, 10 minutes。

19

When the moon cakes are in the oven, we'll have an egg yolk. As far as yolk is concerned, it's usually two ways to go. It's a yolk with a spoon. It's a yolk with a spoon of fresh water

20

Ten minutes later, the surface of the moon cake had dried up, and at that time it had been a little cold, light and thin, and it had been brushed with egg yellow. It's hot when it's out, and if it doesn't get cold, it'll be wiped out as soon as it's brushed up

21

Put it in the oven again for about 10 minutes to the moon cake. (on the basis of home-based oven habits)

22

Another 10 mooncakes. Ten of them didn't look good, so I took one, because the mooncake was 50 grams, so I used half the yolk

Poetic heart phrase:
1: Regarding salted egg yolls, some are wrapped directly in without roasting. Because I have no experience, I was a little afraid that it would not be cooked, so I roasted them in advance.

2: My egg yolks are not pickled by myself. They are raw salted duck eggs bought at the market, so I have to soak them in oil for half an hour to remove the fishy smell. If you bought salted egg yolk that can be used directly, you don't need it.

3: The baking time depends on your own oven. Make sure that the surface of the mooncake is dry when it is baked for the first time, otherwise, the pattern of the mooncake will be brushed away when brushing egg yolk water. Also, don't brush when you first take it out of the oven. Allow it to cool for a while, so as not to brush it while it is hot and the egg yolks will be cooked, causing the surface of the mooncake to be uneven.

4: The surface of freshly baked mooncakes is relatively hard and is not suitable for immediate consumption. After cooling, put them into a crisper box and return to oil for 2 or 3 days before eating. (I made this the day before yesterday, and it's okay to return oil, because tomorrow is the Mid-Autumn Festival, so no matter whether I return well or not, I can only take it out and take photos first, hehe)

5: When tasting mooncakes, you can mix them with a pot of scented tea, green tea, oolong tea and other light teas; it is best to drink some acetic acid drinks or acidic drinks to help digestion and remove greasiness.