Ingredients

Mooncake specifications: 65g/piece*20 pieces

Water skin material:

100g all-purpose flour

50g low-gluten flour

30g sugar (I used xylitol) (you can add less if you don’t like sweetness)

60g butter

70g water

Ingredients for oil crust:

200g low-gluten flour

100g butter

Stuffing:

Salty 20 egg yolks

Purple sweet potato 400g

How to make Taiwanese egg yolk crisp mooncakes

The egg yolks you buy are raw, so you need to bake them. The salted duck egg yolk has a strong fishy smell, so you can spray some white wine or cooking wine to remove the fishy smell during the production process.

Take out the egg yolks and soak them in cooking wine for 3 hours. Do not add too much cooking wine to avoid overpowering the aroma of the egg yolks.

Bake at 150 degrees for about seven minutes. Don’t bake for too long, otherwise the oil will run out (I just tried to bake it with a little wine, and the oil would run away)

Melt the butter over water

Sift the flour

Put all the ingredients for water dough: flour, sugar, butter and water into a basin and start kneading the dough

(When the water skin is kneaded, it is very sticky and soft. No need to doubt it. As long as your measurements are the same as mine, it will be so soft and just relax for a while.)

After kneading, use plastic wrap Cover and let rest for about 20 minutes

Take the oil-skin ingredients in another basin and knead them into a ball, cover with plastic wrap for about 20 minutes

Peel and cut the purple sweet potatoes into pieces, steam them and press them into puree. If you like it sweeter, you can add some condensed milk or honey

The relaxed water skin and oil skin are divided into 15g each, and the purple potato is 20g each.

Take a water skin and an oil skin, the white one is Water skin, the yellow one is oil skin

Wrap the oil skin with water skin and reunite it

Take out a small dough and roll it out with a rolling pin

( If the dough is too soft and sticks to the chopping board, you can apply some oil on the chopping board or a rolling pin.)

After rolling it out, rub it back with your hands to form a small roll

Then rotate the roll 90 degrees, roll it into a long strip, and then roll it into a small roll

Press the egg yolk into the filling

Wrap the roll just now with water-oil skin For the good purple sweet potato and egg yolk filling, do not press it, keep it round

Two egg yolks and a little water

Brush the egg liquid on top and sprinkle with black sesame seeds

Put it in the oven

180 degrees for 20 minutes

The surface will be golden

Out of the oven, cooling

Tips

The egg yolks in the mooncakes will become oily after being left for a few days, which will make them taste better~