First try: bean paste and egg yolk moon cake(chu ci chang shi dou sha dan huang yue bing )

First try: bean paste and egg yolk moon cake

Introduction:

Production steps:

Step 1: prepare the materials

Step 2: mix the syrup and alkali water, and then sift in the flour

Step 3: mix well and let stand for 1 hour

Step 4: prepare the stuffing. I put a quarter of my yolk. The stuffing is 30g and the skin is 20g

Step 5: round the egg yolk into the bean paste

Step 6: 20g crust and 30g filling

Step 7: spread out the crust

Step 8: put in the stuffing, and push up the crust with tiger mouth and thumb

Step 9: push up bit by bit

Step 10: after wrapping, put it into the baking tray and put flour on the cake

Step 11: press the moon cake with the mold

Step 12: press the moon cake with the mold

Step 13: after everything is done, preheat the oven for 200 degrees, and brush a layer of water on the moon cake embryo before entering the oven

Step 14: bake 200 for 10 minutes, take out, cool slightly, brush layer of egg liquid, bake again at 160 ℃ for 20 minutes until the moon cake is colored

Step 15: after baking, cool and seal at room temperature until oil return! I return the oil in two days. It depends on the situation. It's a little one day, some one week. After returning the oil, refrigerate it in the refrigerator. Note: the stuffing with egg yolk has a shorter storage time. It's usually finished in three to four days. Pure bean paste can be put in one week!

Materials required:

Common flour: 100g

Syrup: 75 g

Alkali water: 1.5g

Salad oil: 22G

Bean paste: right amount

Salted egg yolk: right amount

Egg yolk: right amount

Note: the dough of moon cake is very soft after kneading, and it will not stick when you dip some flour into it when you wrap moon cake like ear drop

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chu Ci Chang Shi Dou Sha Dan Huang Yue Bing