Bean paste egg yolk mooncake

1. Spray Baijiu on the surface of salted egg yolk and bake for 5 minutes in the oven.

2. Prepare some Red bean soup.

3. Flatten the egg yolk with bean paste and place it in the middle. Wrap the bean paste around the egg yolk and roll it round. Prepare the filling for later use.

4. Pour the conversion syrup and salad oil into the bread maker, add water, and flour.

5. Stir evenly with a scraper.

6. Wrap with cling film and let it stand for 2-3 hours.

7. Divide the crust into 52 grams. The filling is 30g, and each mooncake weighs 82g. Take a dough with a pastry crust, flatten it in the palm of your hand, place the filling in the middle of the dough, and slowly push the pastry crust up with your hand until it wraps around the filling and closes.

8. Sprinkle flour evenly in the mold, rotate a few times, pour out excess flour, and then put in the mooncake blank. After gently pressing, press out the mooncake pattern and gently lift the mooncake mold.

At this point, the oven begins to preheat. Preheat the oven at 200 degrees. Put the mooncake into a baking tray and spray a little water on the surface. Bake at 170 degrees Celsius in the oven for 10 minutes.

10. Then take it out, take an egg, remove half of the protein, add 15 grams of clean water to mix evenly, filter it, and use a wool brush on the surface to brush a layer of egg mixture, so that it is more even.

11. Heat 180 degrees up and down, and bake the middle layer for 15 minutes.

12. Take it out and create a finished product drawing.