Before starting the formal production, we first need to prepare the following ingredients: 300 grams of flour, 120 ml of inverted syrup, 40 ml of vegetable oil, 15 ml of alkaline water, 20 salted egg yolks, 350 grams of mung bean paste, egg yolks 1, appropriate amount of water

Step 1: Prepare a large basin, put 120 grams of inverted syrup, add 15 ml of alkaline water, then add 40 ml of vegetable oil, then stir evenly, then add 300 grams of flour. Stir evenly into a fluffy shape, then knead it into a smooth, moist and non-sticky dough, cover it with plastic wrap and let it rest for 30 minutes.

Step 2: Prepare 20 salted egg yolks, place them in the baking pan, then use a brush to brush a layer of vegetable oil on each salted egg yolk, then put it in the oven and heat it up and down at 180°C. Bake for 15 minutes until the salted egg yolk is cooked!

Step 3: After the salted egg yolk is baked, take it out and let it cool slightly. Then divide the prepared mung bean paste into 20 small portions of even size. Let the salted egg yolk cool until it is not hot to the touch. After that, wrap all the salted egg yolks into the mung bean paste and set aside.

Step 4: After the dough has risen, take it out, divide it into 20 small portions of even size, then flatten them, then put the mung bean paste wrapped with salted egg yolk in the middle of the dough, and place it in the middle of the dough. Gently turn the tiger's mouth to tightly wrap the filling into the dough. Then put it into the mooncake mold and print out the pattern!

Step 5: After all the mooncakes are ready, place oil-absorbing paper on the baking sheet, and then place the mooncakes neatly on the baking sheet. If you can’t finish baking them all at one time, bake them in two times. After it is done, use a brush dipped in clean water and brush it evenly on the mooncakes to prevent the mooncakes from cracking due to excessive temperature.

Step 6: Heat the oven to 180°C, preheat for 5 minutes in advance, then put the baking sheet with the mooncakes into the oven and bake for 30 minutes. At the 20th minute, Brush the surface of the mooncakes with a layer of egg yolk water, so that the color of the baked mooncakes will be more beautiful.

Step 7: After the mooncakes are baked, take them out of the oven. It is recommended to let them cool before eating, or seal them and leave them for 2 days to wait for the oil to return to the mooncakes before eating them. The mooncakes will be loose and soft after the oil returns.

This is a Cantonese-style mooncake that is full of color, fragrance and deliciousness. Friends who like this delicacy, just follow it and give it a try. I guarantee that the taste will not let you down. of.