Homemade Cantonese style egg yolk and bean paste mooncakes

1. First, process the egg yolk and soak it in wine for a few minutes,

2. Bake in the oven for another 7 minutes at 150 degrees Celsius, afraid to finish baking in one go, fearing it might spoil. Take a few experiments first.

3. After baking, put it in a bowl and pour in peanut oil to submerge the egg yolk. spare.

4. Pour 160k of syrup into a container, add 2k of water and stir evenly. Add half of the peanut oil and stir well, then add the other half and stir well. Sift in the flour. Slowly mix with a scraper to form dough.

5. Make dough and let it stand aside for 1 hour.

6. Wrap the egg yolk with prepared bean paste and roll it into a round ball for later use.

7. After the dough has relaxed for 1 hour, pull it into small pieces weighing 25 grams, wrap them in bean paste, press them into mooncake blanks with mooncake grinding tools, and preheat the oven for 10 minutes at 150 degrees Celsius. Go into the oven and spray a small amount of water on the mooncakes. Bake for a few minutes, remove and cool, apply egg mixture, and grill for another 10 minutes.

8. Baked mooncakes, wait for them to return to oil