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Step1:Choose the whole salted duck egg. Was
Step2:Separation of egg white and yol
Step3:No egg yolk in cooking oil. It's better to soak it overnight to get rid of fishiness
Step4:Preheat up and down the oven for 160 degrees. Filter the yolk, remove the oil, and then apply a little white wine on the surface. Bake for about 8 minutes
Step5:In a clean bowl, pour in mooncake syrup, alkaline water, sunflower seed oil and flour and mix well
Step6:The dough will be a little sticky. It can be put into a fresh-keeping bag and refrigerated for an hour
Step7:Prepare the stuffing while the dough is refrigerated. I make 50g moon cakes. So according to the ratio of the dough and the stuffing 3-7, that is, the egg yolk and the bean paste are 35g in total
Step8:After weighing, wrap the yolk with bean past
Step9:15 grams of dough each. Gently press flat and wrap the stuffing
Step10:Because the skin has a good ductility. So when you do it, hold the bottom with your left hand. Push it up with the force of your right tiger mout
Step11:Final closing. The uneven area can be slightly adjuste
Step12:The prepared embryo is dipped with a little flour to prevent stickin
Step13:When putting the mold, the embryo should be rubbed into an oval shape to avoid scratching. When pressing, it should be directly pressed on the baking tray
Step14:Preheat up and down the oven for 180 degrees. Spray some water on the moon cake. Bake for 5 minutes or so
Step15:After baking and cooling down, apply a little yolk on the surface with a wool brush. Too much will lead to unclear patter
Step16:Preheat the oven for 150 degrees. Bake for about 25 minutes
Step17:The cooled mooncakes can't be eaten on the day they are baked. It's only after 1 to 2 days of oil return
Step18:After oil return, the surface is glossy and the skin is sof
Step19:Thin skin and full stuffin
Step20:Family shar
Step21:A decent gif
Cooking tips:There are skills in making delicious dishes.
It's delicious
Cantonese egg yolk and bean cake is great
Cantonese egg yolk and bean cake Very delicious