Cantonese style moon cake with bean paste and egg yolk

Cantonese style moon cake with bean paste and egg yolk

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: syrup, water and soybean oil.

Step 3: beat with an egg beater.

Step 4: sift in the low powder.

Step 5: stir up and down, and place for 2 hours.

Step 6: prepare the salted yolk.

The seventh step: add a little Baijiu in salted egg yolk.

Step 8: soak for a few minutes and cut in half.

Step 9: put it in the oven at 200 ℃ for about 4 minutes.

Step 10: get ready.

Step 11: divide the skin into 14 g / piece of bean paste, 33 g / piece of salted egg yolk and 3 g / piece of salted egg yolk.

Step 12: pack the salted egg yolk into the bean paste.

Step 13: Pack evenly and reserve < br >.

Step 14: pack it all up.

Step 15: put the bean paste and egg yolk stuffing into the crust.

Step 16: wrap it evenly with tiger mouth.

Step 17: after wrapping, roll it in the dry starch and pat off the extra dry powder.

Step 18: put it in the mold.

Step 19: press out the pattern and put it on the baking tray.

Step 20: spray pure water on the surface.

Step 21: put it in the preheated oven at 210 ℃ for 5 minutes.

Step 22: take it out and brush with the egg.

Step 23: put it in the oven at 210 ℃ for 5 minutes, then turn it at 150 ℃ for 10 minutes.

Materials required:

Low powder: 120g

Visual water: 2G

Syrup: 85 G

Bean paste: right amount

Salted egg yolk: right amount

Soybean oil: 30g

Baijiu: moderate amount

Note: features: sweet, soft, waxy, sweet, slightly salty, not greasy at all. I put a little bit less egg yolk, because it is made according to the taste of my family. You can also adjust it according to your own taste. This moon cake and double potato stuffing are completed together. Here are a few family photos

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet