Mooncakes with taro paste, egg yolk, and meat floss

1. Take out the yolks of Salted duck egg and soak them in Baijiu.

2. Put the egg yolk into the oven and bake until cooked.

3. Crush the roasted egg yolk.

4. Add shredded meat and an appropriate amount of salad dressing and knead into a ball.

5. Weigh 15 grams each for egg yolk and meat floss.

6. Prepare taro paste for later use.

7. Weigh 20 grams of each taro paste.

8. Press the taro paste into a pancake shape and add egg yolk and meat floss filling.

9. Gently push up from the tiger's mouth position, then close the mouth and knead it into a circle.

10. Put rice water into the pot, convert it into syrup, and use peanut oil.

11. Stir evenly until emulsified.

12. Sift in flour.

13. Rub the pastry evenly.

14. Rub until there is no dry powder and let it rise for about an hour.

15. Each crust weighs 15 grams.

16. Press the crust into a pancake shape.

17. Put on the taro paste, egg yolk, and meat floss filling, and gently push upwards from the tiger's mouth position to close the mouth.

18. Press the mooncake mold to create a model.

19. Arrange mooncakes evenly and spray a little water on them.

Preheat the oven in advance and bake at 150 degrees Celsius for about 5 minutes to shape.

21. After baking and shaping the mooncakes, take them out and evenly brush them with a layer of egg yolk liquid.

22. Continue to grill at 150 degrees Celsius for about 15 minutes.

The mooncake status after 23.15 minutes.

24. Let the mooncakes baked with milk cool down.

After packaging, wait for the mooncakes to return to oil. Once the mooncakes have returned to oil, they can be consumed.

26. Finished products.

27. Finished products.

28. Finished products.