Cooking Steps

1. 

   Step1:Soak salty egg yolk in tasteless oil one day in advance. Remove the smell of egg. Just soak for one night.

2. 

   Step2:Roasted egg yolk. The salted egg yolk of Shendan bought on the Internet. Try oil yolk later. 150 degrees. 810 minutes. It can be adjusted according to the size of egg yolk. Never bake or crack. Bake until cool.

3. 

   Step3:When the yolk is cold, you can start to make moon cake crust. Stir the conversion syrup + oil + alkaline water evenly.

4. 

   Step4:Then add the sifted low gluten flour and high gluten flour. Mix well with a scraper. After the surface is smooth, seal it with plastic wrap and throw it into refrigerator. Refrigerate for 1 hour. Warm tips - very sticky. Can be rubbed with safety film. Do not directly rub with hand as far as possible.

5. 

   Step5:Wrap the prepared stuffing around the yolk A kind of Egg yolk 35g. Rub into a ball. Then take out the frozen crust and wrap the 15g crust with the 35g ball of egg yolk. The crust is not very good to wrap. Slowly push it evenly. Wrap the whole filling. After wrapping, make sure to wrap some low powder. Otherwise, it will break easily.

6. 

   Step6:Press mold. This year's new mold. There are crabs, lotus flowers, rabbits and fish. They are basically 50g each. They don't like to make too large moon cakes. They are too greasy. Before using the mold, sprinkle some low powder into it to avoid bad demoulding.

7. 

   Step7:Put the pressed mooncakes in the baking tray. Bake them four times in total. 5 minutes each time. For the first time, use a small watering can to spray a little water on the moon cakes. Just spray on each moon cake. Put it in the oven 200 ℃ for 5 minutes. Spray water to prevent cracks. Let it cool down for the first time after the test. The second, third and fourth time brush the egg liquid and put it into the oven at 190200 ℃ for 5 minutes. Method of egg liquid. One egg yolk A kind of Stir in a spoon of egg white. Brush at will on the moon cake. Don't brush thick. Then there will be no pattern. Brush as little as possible. On the side.

8. 

   Step8:After four times of baking, cool, pack, seal and remember to put deoxidizer. This can last a little longer. It's not recommended to make moon cake without yolk. For four years, I have insisted on filling with lotus fragrance building. I think it's authentic.

9. 

   Step9:This recipe returns oil quickly. It will return oil the next day. It's the best to eat around the third day. I hope you like it.