Cooking Steps

1. 

   Step1:Prepare the raw duck egg yolk first. I salted it myself. You can also buy the ready-made raw salted egg yolk. I saw a recipe for a snail that can write. First put the egg in the refrigerator for three days. Defrost. Remove the egg white. Keep the yolk. Use saturated salt water (100g water with water) thirty-six point five Gram salt). I mixed ten Klum in it. It's deodorized. It's also very fragrant. It's salted with egg yolk Two point five Hour. Turn over in the middle to prevent unevenness.

2. 

   Step2:After marinating, wash out the salt water. A duck yolk is 25g. I use a spoon to divide it into two parts. It's round by hand. It's good for packing. At this time, the yolk is soft. It's good for shaping. It's hard after baking. It's not good for shaping. I also pickled the egg yolk. About 12 grams. It's just right for filling. Oven 150 degrees. Five minutes. Do not preheat. It's also roasted at the back. Don't worry about it.

3. 

   Step3:I made the syrup in advance. There are ready-made ones for sale. The recipe is almost the same. Boil it slowly. Add 2 grams of alkali water. (I use 1 gram of oral alkali, sodium carbonate, not sodium bicarbonate, to 3 grams of water. Take 2 grams of it.) Mix well. Add another 28g of oil. It will stick if there is too much. Use the hand beater to mix well.

4. 

   Step4:Sift in 100g of ordinary flour. I actually mixed 10g of low gluten flour into it. It reduced some gluten. It's easy to make it with medium gluten flour. The low gluten flour tastes loose. I've tried it with low and high gluten flour (9-1). It's almost the same. The novice uses ordinary flour to make it. It also saves money. Two yuan and a Jin. Mix well with a soft knife. Don't knead it with your hands, so as not to increase the muscle strength. Put it in the refrigerator for more than 4 hours. Longer time. Good ductility of flour. This measure can make 12 to 13 skins.

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   Step5:The production of bean paste includes: soaking overnight, adding water without cooking bean noodles, cooling in refrigerator, smashing in cooking machine, frying in non stick pot, adding oil and sugar. Everyone likes it. I'm 15% oil and 10% sugar. The bean paste can't be too sweet. Otherwise, it will grab the limelight of salted egg yolk. Stir fry until it's three non sticky (non sticky pots, non sticky shovels, non sticky hands). Dry it a little bit better. Otherwise, it will produce pear shaped moon cakes. It's also called foot drain.

6. 

   Step6:Take out the crust. Cut it directly. Divide it into 15g pieces. (cover it with a film to prevent it from drying). Half of the duck egg yolk or an egg yolk is 12g. The filling with bean paste is 23g. The total weight is 50

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