Guangdong-style bean paste and egg yolk moon cake
By MiguelSauer
Ingredients: liquor,bean paste,salted egg yolk,low powder,syrup,soybean oil,apparent water
Recipe Recommendations
- low powder 120 grams
- apparent water 2 grams
- syrup 85 grams
- bean paste appropriate amount
- salted egg yolk appropriate amount
- soybean oil 30 grams
- liquor appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Guangdong-style bean paste and egg yolk moon cake
1
Prepare materials.
2
The syrup is mixed with water and soybean oil.
3
Beat it with an egg beater.
4
Sieve in low flour.
5
Stir up and down and place evenly for 2 hours.
6
Prepare to process the salted egg yolk.
7
Add a little white wine to the salted egg yolk.
8
Soak for a few minutes and cut in half.
9
Place in the oven at 200 degrees for about 4 minutes.
10
Ready.
11
Divide the skin into 14 grams/piece of bean paste, 33 grams/piece of salted egg yolk, 3 grams/piece.
12
Wrap the salted egg yolk in the bean paste.
13
Packages are evenly available for use.
14
Wrap it all up and ready.
15
Wrap the bean paste and egg yolk filling into the cake crust.
16
Wrap it evenly with a tiger's mouth.
17
After wrapping, place it in dry starch and roll it off to remove excess dry powder.
18
Put it in the mold.
19
Press the pattern and place it on a baking sheet.
20
Spray the surface with pure water.
21
Place in preheated oven at 210 degrees for 5 minutes.
22
Then take it out and brush it with egg liquid.
23
Put it into the oven at 210 degrees for 5 minutes and then turn it to 150 degrees for 10 minutes.Guangdong-style bean paste and egg yolk moon cake Make Tips
Features: Sweet, soft, and chewy; sweet with a hint of saltiness; not greasy at all. I put in a little less salted egg yolk because I made it according to my family's taste, but you can also adjust it to your own preference. This mooncake was completed together with the double-potato filling, so here are a few family photos, hehe.