Oil 12g, syrup 48g, scooped water 2g, bean paste 180g, and 3 egg yolks.

Exercise:

1. Add syrup to the oil and scoop up the water.

2, mix well, add flour and mix well.

3. Cover with plastic wrap and refrigerate for half an hour.

4, egg yolk, to be baked.

5, the mold is small, 50 grams, so cut it in half for use.

6. Weigh the cake crust. Bean paste is bought, and it is wet. Stir fry a little.

7. By weight, peel15g, egg yolk about 6g, and red bean paste 30g.

8. Hold the bean paste in your hand and put the egg yolk on it.

9, wrapped in a circle, wrapped in bean paste.

10,. Push up, round, roll down the high powder.

1 1, and the mold was also sprinkled with some high powder to prevent the mold from sticking.

12. Press the mold and bake in the oven for 5 minutes.

13, brush the egg liquid.

14, baking 15 minutes, spraying water with a spray bottle in the middle to prevent cracking.

The second method of egg yolk moon cake material:

0/20g of low-gluten flour/kloc-,85g of syrup, 400g of lotus seed paste, 5 egg yolks, 2g of medlar and 30g of vegetable oil.

Exercise:

1, ready to use things together.

2. Put syrup, water and oil into a container and beat with an egg beater.

3. add flour.

4. Make dough and leave it for 2 hours.

5. Knead the dough into a circle of 30g, lotus seed paste 54g, yolk 16g, and do not beat the yolk.

6. Lotus seeds are wrapped in egg yolk and are round.

7. Wrap 30g of dough into 70g of lotus paste, seal it, sprinkle some flour into the moon cake mold, and put the dough into the moon cake mold.

8. Press hard and demould.

9. Put it in the second layer of the preheated oven, bake at 200 degrees for 5 minutes, take it out and brush it with a little egg yolk water, 150 degrees 15 minutes.

10, take it out and seal it a little. You can eat it in 2 days after returning the oil.

The third method of egg yolk moon cake material:

7 salted egg yolks, medium gluten flour 100g, 25g peanut oil, 85g invert syrup, 2g scooped water, 300g homemade bean paste and 300g homemade lotus seed paste.

Exercise:

1. Wash salted egg yolk with peanut oil for more than half an hour.

2. Dip water according to the ratio of edible alkali 1: water 3.

3. Take an empty bowl and peel it.

4. Add 85g of invert syrup.

5. Add 25g peanut oil and 2g water.

6. After stirring evenly, add 100g medium powder (ignore the extra 2g).

7. After evenly closing, put it in the refrigerator for two hours.

8. Cut the yolk in half and weigh it according to each serving. Wrap the stuffing with egg yolk first, and then wrap the skin with stuffing. One by one, they are put into a powder mold for pressing and molding.

9. Set it up, spray some water, put it in an oven preheated to 180 degrees, bake for five minutes, then take out the egg brushing liquid, and put it in for baking 15 minutes.

The fourth method of egg yolk moon cake material:

500g of lotus seeds, 200g of Fuqiang powder, 50g of oil, 60g of sugar, 50g of invert syrup150g, 2g of scooped water, a bowl of whole egg liquid and 300g of salted duck eggs.

Exercise:

1. Wash the dried lotus seeds, cook them in a pressure cooker, and put them into a blender to make lotus paste.

2. Put the oil in the pot, stir-fry the lotus seed paste and sugar, and make the lotus seed paste.

3. Wash the duck eggs, shell them, take out the yolk, wash them with high-alcohol liquor, and soak them in edible oil for more than 1 hour.

4.150g invert syrup, 50g salad oil, 2g scoop water, mix thoroughly, and 200g Fuqiang powder.

5. Proofing after dough formation15min.

6. When using the 75g moon cake mold, knead the lotus paste stuffing into 40g round dough, and then knead it into 20g round dough for later use.

7. Salted egg yolk wrapped in lotus paste stuffing is round.

8. Put lotus seed paste and egg yolk stuffing on the crust.

9. Pinch the crust with your left hand.

10. Push up the mooncake skin with your right thumb and tighten the top.

1 1. Knead round and roll with proper amount of dry powder.

12. Put it into the mold for pressing.

13. Spray water on the surface of the moon cake before entering the oven.

14. Bake in an oven at 200 degrees for 5 minutes.

15. Take out the surface and brush with whole egg liquid, then continue to bake in the oven for 20 minutes.

16. Take it out, let it cool, put it in the refrigerator and wait for the oil to return.

The fifth method of egg yolk moon cake material:

High gluten flour 14g, low gluten flour 130g, invert syrup 1 12g, edible scoop 2g, peanut oil 38g, fresh duck egg yolk 12 and egg liquid 50g.

Exercise:

1. Mix and sieve low-gluten flour and high-gluten flour to make a powder wall, and put the converted syrup into the powder wall.

2. Pour in the edible scoop water and peanut oil and stir well.

3. Do not add dry powder to make dough, and put it in the refrigerator for 2-3 hours.

4.63 grams of moon cakes, according to the ratio of 2:8, the crust 13 grams, 50 grams of stuffing. First put the yolk on the scale and make up the difference between the two.

5. Press the lotus paste stuffing into a circle, wrap the egg yolk in the middle, seal it, and circle it.

6. Refined egg yolk lotus paste stuffing.

7. Roll the refrigerated crust into a circle, wrap it with lotus seed paste and egg yolk stuffing, roll it and seal it.

8. Preheat the oven to 220 degrees, bake the wrapped moon cakes in the oven for 5 minutes, take them out, lightly brush the egg liquid on the raised patterns of the moon cakes, and bake them in the oven for 15 minutes.