White flour, duck egg yolk, red bean paste filling, white syrup, lye, raw oil, egg.

Methods

1.

Combine the white syrup, lye, oil, and flour little by little and make a dough. The ratio of flour, white

syrup, lye and oil is 5:4:1.4:1.

2.

Pull the dough into small balls of the same size and roll them out.

3.

Shape the bean paste into a small round cake, wrap it in the duck egg yolk, and wrap it tightly to form a filling.

4.

Pack the filling into the rolled out dough and knead into a ball.

5.

Prepare a wooden mooncake mold, put a little dry flour into it, put the filled dough into the mold, press it firmly and flatten it.

Then snap it out than the mold.

6.

Make an egg sauce with eggs, the ratio of 3 yolks and 1 whole egg, and set aside.

7.

Place the mooncakes in a baking dish and brush them with a layer of egg sauce before placing them in the oven.

8.

The temperature of the oven is 180 degrees, bake for about 20 minutes, take out once in the middle, and brush the egg sauce again.

This is the production method of soft-skinned mooncakes, in the complete preparation of mooncakes, should pay attention to the following points:

1.

And the proportion of flour should be based on the use of their own raw materials to grasp the flexibility.

2.

The best way to use the yolk of a duck egg in the filling is to use the yolk of a raw egg, so that when the mooncake is baked, the oil from the yolk will be melted into the mooncake crust.

3.

The mooncake from the mold buckle out, the force should be even, not repeatedly force, general side buckle a bit, the reverse side of the positive buckle a bit that

can come out: the mold should not be put in the dry powder.

4, on the oven baking time should be based on the size of the moon cake block, but also in the process of baking open the oven to take a look, so as not to scorch.

5, in order to bake the moon cakes more flavorful, in the pasta and can add a little less butter, but remember not to add more, so as not to crisp.