Ingredients?

450 grams of oily bean paste

10 egg yolks

200 grams of ordinary flour

Milk powder 15 grams

150 grams of inverted syrup

50 grams of salad oil

2-2.5 grams of water

How to make egg yolk and bean paste Guangyue ?

Cut each egg yolk into 2 pieces, each weighing about 8 grams. There will be a deviation of a few grams. If you like more yolks, you can also put them whole

Divide the bean paste into small portions of about 22 grams each

Weigh the bean paste and egg yolk one-to-one. Because the egg yolks may have different weights, the bean paste should also be reduced and increased accordingly. etc. The principle is to keep the total weight of the two together at 30 grams; uniform weighing is to keep the size of the mooncakes uniform.

Wrap the egg yolks in the bean paste

Rub them Round and set aside, prepare all the ingredients in sequence

Pour the syrup into a large basin, add sour water and stir evenly

Add peanut salad oil

Stir Evenly

Sift in the flour and milk powder

Stir into a dough, then put on disposable gloves and knead the dough into a dough

Cover with a damp cloth and leave for 15- 30 minutes

Divide the dough into small pieces of 20g each (the size of the dough should take into account the size of the filling and the size of the mold. I use a 50g mooncake mold, so I need to make Each mooncake weighs 50 grams. The filling is 30 grams each, so the skin needs 20 grams each. You can make 35 grams of filling and 15 grams of skin according to your preference, or 40 grams of filling and 10 grams of skin. If you don’t like to eat big fillings You can also make 25 grams of filling, 25 grams of skin, etc.)

Make each ice skin dumpling into a round shape, press it flat, and carefully wrap the large moon cake filling. Don’t worry about the filling being exposed, it is actually very Well wrapped

Shape the wrapped mooncake into a round shape

Put it in flour and roll it in a circle

Put it into the palm of your hand and roll it again

Put the spherical mooncakes into the mold

Press down to take out the mooncakes; (don’t press too hard)

Make all the mooncakes and stack them Put it on a baking sheet with tin foil, spray a layer of water

Put it into the preheated oven at 160 degrees for 25 minutes, turn the heat up and down, and bake on the middle layer

Bake for about 10 minutes , take it out, brush with a thin layer of egg wash, and continue baking for 15 minutes

The temperature of the oven is for reference only, follow your actual temperature, mainly depends on the color

Freshly baked mooncakes are hard and will take 1-2 days to soften.

Tips

Freshly baked mooncakes are hard and should be left at room temperature. In 1-2 days, when the mooncakes become soft and the surface is shiny, the mooncakes will be ready to eat after the oil has returned. Please seal the mooncakes after the oil has returned and store them in the refrigerator. Eat them as soon as possible and try to eat them within 1 week.?

Amount: 1 per person per day, do not eat more. People with diabetes should eat with caution.