Egg yolk moon cake filling practice is as follows:
Material preparation: moon cake mix 105g, syrup 75g, corn oil 25g, 8 egg yolks, bean paste filling appropriate amount, etc..
1, egg yolks removed and arranged on a baking sheet lined with tinfoil, the surface sprayed with high degree of wine.
2, the oven preheated at 150 degrees, put the egg yolks into the 150 degrees up and down heat bake for about 10 minutes, take out and cover with plastic wrap to cool and set aside.
3, 75g of sugar syrup into the weigh 25g of corn oil.
4. Add 105g of the wide moon cake mix.
5. Stir until there is no dry powder, cover with plastic wrap and let stand for more than 1 hour, but not more than 2 hours.
6, weigh the filling, bean paste or lotus seed paste filling plus egg yolks a **** is 52g.
7, the lotus seed paste filling squeeze flat, the center of the egg yolks.
8, wrapped up and rolled round.
9: Weigh the mooncake crust, according to the ratio of 3:7.
10, the skin also rolled round, and the wrapped filling arranged one by one. Then press the skin flat, and then put the filling, slowly push the package up. Dust the outside with a little flour.
11: Press the mooncake shape into a mold and place it on a parchment paper-lined baking sheet.
12, the oven 180 preheated, put the moon cakes into the oven degrees up and down heat bake for 5 minutes.
13, an egg yolk with a little water stirred, and then use a brush to brush a very small amount of egg yolk in the baked 5 minutes on top of the moon cake, and then the oven 180 degrees up and down heat bake 15 minutes.