The yolks are delicious, just take them out after boiling.

1, do Cantonese moon cake, deal with salted duck eggs, raw knocked yolks, you need to peel off the transparent membrane on the surface of the yolk, so as to ensure that the lotus seed paste / bean paste just wrapped, do not leave air. And there is no need to soak the oil, or spray or soak the wine.

2, because salted duck eggs in the curing process oil is present in the fat, and high-temperature baked salted duck eggs, the oil will precipitate, control the time of baking yolks, so that the yolks are half-cooked, so that all the oil is not precipitated, is to ensure that wrapped in the mooncake will still flow of oil the key.

Pour the syrup into the container and mix it with the spout.

Add the corn oil and mix well. (This can be done with the help of a hand whisk or by mixing well)

Add salt and mix well.

Pour half of the sifted flour into 2 and mix with a spatula until well blended. Pour in the rest of the flour and mix well. (Be sure to let the sugar and oil mix well with the flour.)

Wrap the dough in plastic wrap and place it in the refrigerator to loosen overnight.

Finely weigh one salted egg yolk and top with the filling, adjusting the ratio of filling to crust as you see fit. The best recommendations are 2:8 and 3:7, I used a 50g mold this year with a 3:7 ratio and a total filling weight of 35g.?

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Weigh the filling rolled round and flattened, put the salted egg yolks, with the filling to the salted egg yolks wrapped up, remember to use the tiger's mouth to slowly push, wrapped evenly. Finally knead round.