Cantonese style coconut egg yolk mooncake
2024-04-15 04:15:31 88
![Cantonese style coconut egg yolk mooncake](https://i3.meishichina.com/attachment/recipe/2015/09/26/c640_201509261443275563813.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Cantonese style coconut egg yolk mooncake
- 1. Mix syrup, water, and butter evenly
- 2. Add low powder
- 3. Knead into a dough
- 4. Wrap with cling film and refrigerate for 40 minutes in the refrigerator
- 5. Heat the egg yolk in the microwave for a few minutes
- 6. Take 45g of coconut filling and wrap it in egg yolk until round
- 7. Take 25 grams of dough and flatten it, then wrap it in coconut and egg yolk filling and knead it into a round shape
- Dip a little flour in and put it into the mooncake mold
- 9. Press out the pattern on the baking tray
- 10. Spray water into the oven and bake at 170 degrees for 5 minutes
- 11. Brush the egg yolk evenly and continue baking for about 10 minutes
- 12. After being discharged from the furnace, cool it, seal and package it, and return it to oil at room temperature.
- 13. Finished products
- 14. Finished products
- 15. Finished products