Bean paste egg yolk mooncake

Add 1 gram of soda water to 1.75 grams of conversion syrup and stir evenly, then add 25 grams of salad oil and stir evenly.

2. Add 100g of medium gluten flour and 5g of milk powder and mix together.

3. Stir evenly into a ball and refrigerate in the refrigerator for 2-3 hours. The total weight of the dough is about 200 grams, which can be used to make 10 mooncakes.

4. Prepare salted egg yolks, each weighing around 15 grams.

5. Prepare homemade Red bean soup.

6. Weigh about 15g of Red bean soup to wrap an egg yolk in a flat, with a total weight of about 30g.

7. Divide the dough into 10 small balls of about 20 grams each.

8. Take a dough and flatten it, then add a bean paste and egg yolk filling.

9. Place it in the palm of your hand and slowly push the pastry upwards until it completely covers the filling.

10. Roll it in flour, then rub it with your heart and put it into a 50 gram mooncake mold.

11. Press out the pattern directly on the baking tray lined with tin foil.

12. Prepare everything and place it on the baking tray with a clear distance. Spray a thin layer of water on the surface of mooncakes.

Preheat the oven to 180 degrees, place the baking tray in the middle layer, and bake over high and low heat for about 5 minutes. Once the mooncake pattern is set, take it out and evenly brush a thin layer of egg yolk liquid.

Continue baking for about 20 minutes until the surface of the mooncake turns golden brown. The surface of freshly baked mooncakes is dry and hard.

15. Let the baked mooncakes cool thoroughly and wait for the oil to return. After 1-2 days, the mooncakes will have a soft and shiny surface.

16. Finished product drawings.