The method for making the egg yolk moon cake is as follows:

Ingredients: 3g of flour, 12ml of invert syrup, 4ml of vegetable oil, 15ml of alkaline water, 2 salted egg yolks, 35g of mung bean paste, 1 egg yolk and a proper amount of clear water.

Step 1: Prepare a large basin, put 12g of invert syrup, add 15ml of alkaline water, add 4ml of vegetable oil, then stir well, add 3g of flour, stir well to form a flocculent shape, knead it into a smooth, moist and non-sticky dough, and cover it with a plastic wrap to wake up for 3 minutes.

step 2: prepare 2 salted egg yolks, put them in a baking tray, brush a layer of vegetable oil on each salted egg yolk with a brush, then put them in an oven, and bake at 18°C for 15 minutes to cook the salted egg yolks.

Step 3: After the salted egg yolk is baked, take it out, let it cool a little, and then divide the prepared mung bean paste into 2 small doses of uniform size. After the salted egg yolk is cooled until it is not hot, wrap all the salted egg yolk in the mung bean paste for later use.

Step 4: Take out the dough after it has been proofed, divide it into 2 small doses of uniform size, and then knead it flat. Then put the mung bean paste wrapped with salted egg yolk in the middle of the dough, put it in the tiger's mouth and turn it gently, and wrap the stuffing tightly in the dough. Then put it in the moon cake mold and print the pattern.

Step 5: When all the moon cakes are ready, put oil-absorbing paper on the baking tray, and then put the moon cakes neatly into the baking tray. If they can't be baked at one time, they can be baked twice. After putting them away, dip them in clean water with a brush and brush them evenly on the moon cakes to prevent them from cracking due to high temperature.

Step 6: Heat the oven up and down at 18°C, preheat it for 5 minutes in advance, then put the baking tray with moon cakes in the oven, bake it for 3 minutes, and brush a layer of egg yolk water on the surface of the moon cakes at the 2th minute, so that the baked moon cakes will be more beautiful in color.

Step 7: Bake the mooncakes and take them out of the oven. It is recommended to let them cool before eating, or seal them for 2 days until the mooncakes return to oil. The returned mooncakes are loose and soft.