Egg Moon Cake

Name: Egg Moon Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 piece Egg; 80 g Sugar; 68 g Inverted syrup; 4 g Salt; 130 g Corn oil; 390 g low-gluten flour; 60 g Milk powder; 7 g Baking powder; 3 g Baking soda; 720 g Low-fat, low-sugar red bean paste

Easy and satisfying, Egg Moon Cake uses egg, sugar and inverted syrup and is baked until golden and tender. Easy to follow with simple step-by-step instructions.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Break one egg, whisk it, and add 80 grams of sugar
2
68 grams of invert syrup, 4 grams of salt
3
Turn the mixer to high speed and whip until thick.
4
Fluffy and white
5
Add the corn oil in batches, adding the next portion only after the first is blended, until fully absorbed. Remove the mixer, and let the batter drip naturally; it should have a stacking texture.
6
Add 390 grams of low-gluten flour, 60 grams of milk powder, 7 grams of baking powder, and 3 grams of baking soda
7
Stir and mix evenly until there is no dry powder
8
In a relatively soft state, cover with plastic wrap and let relax in the refrigerator for 20 minutes.
9
Divide the red bean paste filling into small portions of 45 grams each, and shape them into rounds.
10
The well-relaxed dough skin is divided into small portions of 55 grams each.
11
Squash
12
Wrap the filling
13
sealing
14
Reunite again
15
Brush a thin layer of butter inside the foil cup
16
Place the fresh embryo
17
Press patterns using a mold
18
Brush with a thin layer of egg mixture (one egg yolk mixed with 10g milk and 5g oil)
19
fountain
20
Preheat the oven, place in the middle rack, 170 degrees
21
Bake for about 16 minutes. The oven temperature and time can be adjusted appropriately according to the temperament of your own oven.
22
Freshly baked
23
A finished product picture, please
24
Demolding
25
One more finished product photo
26
The pastry is soft, and the filling is fragrant, sweet, and delicious.