Salted Egg Yolk Red Bean Paste Mooncake

Name: Salted Egg Yolk Red Bean Paste Mooncake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 165 g All-purpose flour; 110 g Inverted syrup; 50 g Corn oil; 3 g lye water; 350 g Red bean paste filling; 16 piece Salted egg yolk

Salted Egg Yolk Red Bean Paste Mooncake — all-purpose flour, inverted syrup and corn oil, baked until golden and tender. Follow the steps for the best results.

45 minNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Prepare the ingredients for the dough part.
2
Add the corn syrup and lye water into a bowl, and use a whisk to stir until fully combined.
3
Add the flour.
4
Form the flour and syrup liquid into a dough.
5
Spray the salted egg yolk with white wine, put it into the air fryer at 160 degrees, and bake for ten minutes.
6
Roast and set aside.
7
Divide the dough into small portions of 20 grams each.
8
Mix the red bean paste and salted egg yolk together, with a total weight of 30 grams.
9
Wrap salted egg yolk into the red bean paste.
10
Pinch open the dough with your hands and fill it with red bean paste and salted egg yolk.
11
All wrapped up.
12
Then use a mold to press out the flower pattern.
13
Just preheat to 170°, place on the baking tray, and spray water on the mooncakes to prevent slipping.
14
Preheat the oven to 170 degrees and bake for eight minutes first.
15
After taking it out, brush it with beaten egg.
16
Put it back in and bake for another ten minutes, then it will be ready. After it cools, store it sealed, and it will absorb the oil by the next day.
17
Completed.