Ingredients: medium gluten flour160g.

Accessories: peanut oil 30g, an egg, a little lemon juice, a little white wine, salted egg yolk 18, coconut milk 30g, powdered sugar 10g, red bean paste 400g, scooped water 4g, moon cake syrup10g, condensed milk 20g and butter 30g.

Steps:

1, salted egg yolk soaked in peanut oil for 8 hours (18).

2. Add drowning, peanut oil and syrup and mix thoroughly.

3. Add medium gluten flour and mix well.

4. Wrap with plastic wrap and refrigerate for 2 hours.

5. Bake the egg yolk in the oven 160 degrees 10 minute. After taking out, spray high-alcohol liquor to deodorize.

6. Take 4 egg yolks and grind them with a sieve.

7. Grinding into granules.

8. Add coconut milk, condensed milk, butter and powdered sugar and stir.

9. Knead into four balls and cover them with plastic wrap for later use (40g/ piece).

10, red bean paste ball (15g).

1 1. Take out the frozen dough and make 18g balls.

12, and pressed into cakes.

13, first make four egg yolk coconut stuffing.

14, knead into a ball.

15, a salted egg yolk wrapped in bean paste, filling about 35g.

16, wrap the crust and knead it round.

17, and put it into the mold for setting.

18, remove the egg white to leave the yolk, and add a few drops of lemon juice.

Preheat at 19 and 170 degrees for 3 minutes, spray a little water on the surface, put in the oven, bake for 15 minutes, brush a thin layer of egg yolk liquid, and bake for about 10 minutes.

20, egg liquid can be brushed twice, it will look better.