Taro Paste, Salted Egg Yolk, and Pork Floss Mooncake Exclusive

Remove the yolk from the salted duck egg and wash it clean with white wine for later use.

Put the egg yolk in the oven to bake until cooked.

Mash the cooked egg yolk.

Add the shredded meat and an appropriate amount of salad dressing, then knead into a ball.

Each salted egg yolk meat floss weighs 15 grams.

Set the taro paste aside.

Each portion of taro paste weighs 20 grams.

Press the taro paste into a patty and place the egg yolk and meat floss filling on top.

Use the area between the thumb and index finger to gently push upward, then close and roll into a round shape.

Add lye water, inverted syrup, and peanut oil to the basin.

Stir evenly until emulsified.

Sift in the flour.

Knead the dough evenly.

Knead until there is no dry flour, and let it rest for about an hour.

Each pastry dough weighs 15 grams.

Press the dough into a disc shape.

Place the taro paste, salted egg yolk, and pork floss filling, then use the base of your thumb to gently push upward to close it.

Press the mooncake mold to form the shape.

Arrange the mooncakes evenly and spray a little water on them.

Preheat the oven, and bake at 150°C with both upper and lower heat for about 5 minutes to set the shape.

After the mooncakes have been baked and set, take them out and evenly brush a layer of egg yolk liquid on them.

Continue to bake with both top and bottom heat at 150 degrees for about 15 minutes.

The state of the mooncake after minutes.

Let the baked milk mooncakes cool.

After packaging, wait for the mooncakes to release oil; once the mooncakes have released oil, they can be eaten.

Finished product.

Finished product.

Finished product.