Homemade Salted Egg Yolk Mooncake Debut

Put the invert syrup, corn oil, and lye water into a bowl and mix thoroughly with a whisk. Sift in the flour and knead into a dough by hand. Cover with plastic wrap and let it rest for 2 hours, allowing the dough to fully relax and blend.

First, remove the egg whites from the raw salted duck eggs and keep the yolks. Place the yolks on a baking tray, spray with white wine, bake at 200 degrees for 2 minutes to remove the fishy smell, then take them out. Then flatten a piece of red bean paste filling and place a salted egg yolk on top.

Seal it and shape it into a round ball, and this way the red bean and salted egg yolk filling is ready.

After the dough has been blended for 2 hours, it can be taken out and used. Divide the dough into small portions of equal size, and press them into slightly thin dough skins.

Put the filling we prepared in advance on top.

Seal it, and form it into a round ball.

Spare mooncake molds, sprinkle a little flour on top to prevent sticking.

Put the prepared mooncake dough into the mooncake mold, press it out, and the mooncake is done.

Spray a little water, preheat the oven to 200 degrees for 5 minutes, then put it on a baking tray and bake for 5 minutes to set its shape.

Take out the shaped mooncakes and brush a thin layer of egg yolk liquid on them with a brush.

Put it back in the oven with both top and bottom heat at 200 degrees and continue baking for 15-20 minutes, then it can be taken out.