Exclusive Red Bean Paste and Salted Egg Yolk Mooncake

Spray high-proof baijiu on the surface of the salted egg yolk, and put it in the oven to bake for 5 minutes.

Prepare a little red bean paste.

Flatten the red bean paste, place the salted egg yolk in the center, wrap the red bean paste around the egg yolk, and roll it into a ball. Set the filling aside.

Pour the invert syrup and salad oil into the bread machine, add lye water, and then add the flour.

Stir evenly with a spatula.

Wrap it with plastic wrap and let it sit for 2-3 hours.

Divide the dough into portions of 52 grams each. (The filling is 30 grams, so each mooncake weighs 82 grams.) Take a piece of dough, flatten it in the palm of your hand, place the filling in the center of the dough, and use your hands to slowly push the dough up until it wraps around the filling and seals it.

Evenly sprinkle flour in the mold, turn it a few times, then pour out the excess flour. Next, place the mooncake dough into the mold. Gently press down to imprint the mooncake pattern, then carefully lift the mooncake mold.

At this time, the oven began to preheat. After preheating the oven to 200 degrees, place the baking tray in the oven and spray a little water on the surface of the mooncakes. Bake in the oven with both upper and lower heat at 170 degrees for 10 minutes.

Then take it out, take an egg, remove half of the egg white, add 15 grams of water and mix well, filter it, and use a wool brush to brush a layer of egg liquid on the surface, making it more even.

Bake at 180 degrees with top and bottom heat for 15 minutes on the middle rack.

Take it out, finished product picture.