Egg yolk mooncakes are one of the mooncakes that everyone likes to eat. They are well-loved in color and fragrance, but everyone must not know how to make them. So I will share with you the recipe of egg yolk mooncakes. practice. Production method

Making raw materials: 85 grams of invert syrup, 120 grams of low-gluten flour, 30 grams of edible oil, and 3 grams of edible alkali (the ratio of alkali to water is a 1:3 solution).

Preparation process: First stir the sugar syrup and edible alkali evenly, then add cooking oil, stir evenly, then add wheat flour and mix evenly with a scraper to form a dough. At this time, the dough will be very sticky, so I Mix it with a scraper, put it in a film bag or cover it tightly with a plastic bag and let it rest for 1 hour.

Use a 100g mooncake mold. Then divide the loosened dough into small pieces of 30 grams, and fill them with 70 grams of salted duck egg yolk and chestnut puree. The ratio is usually 3:7 for 100 grams of mooncakes. If you are skilled, it can be 2:8. Then divide each in-filled chestnut puree into two, sandwich the egg yolk in the middle, and roll into a ring shape. Set aside. Squeeze the dough flat, place the indentation on top, and pull it up from top to bottom with your hands. The movement should be light or slow, and the amplitude should be consistent. Only in this way can the mooncake skin be evenly pulled up.

I thought it was a bit inconvenient to sprinkle powder inside the mold, so I also used powder on the outside of the packaged mooncakes. Press it out hard and place it neatly on the baking grid. Place the cake mold in a small oven at 210° and bake for 5 minutes on a medium-high level. Observe that the surface is white but not colored. Remove the cake mold and brush it with egg yolk water (1 egg yolk, 5 grams of egg white, and a little water, mix well), and then place it in the electric oven at 200° on the upper level and bake for 5 minutes. After coloring, turn to 150° for 10 minutes. Tips

From the perspective of traditional Chinese medicine, the production process often involves frying and baking, which can easily cause "heat flow" or gastrointestinal stagnation. Therefore, oily and sweet mooncakes are not The more the merrier. For pregnant women, after giving birth, they often suffer from blood loss and Yin damage, congestion, excessive deficiency and blood stasis, and milk is converted into milk to nourish the baby. The diet should be balanced and include nutritious and easy-to-absorb foods, so eating moon cakes is more beneficial. Be careful.