How to make Cantonese-style cream coconut milk egg yolk mooncakes

When it's time for dinner, I stare at the menu in a daze. I eat fast food every day and want to eat home-cooked meals, but time often doesn't allow and I'm not motivated enough. The method of making Cantonese cream, coconut milk and egg yolk stuffed mooncakes is extremely simple. It is a very simple and easy to learn dish. In less than half an hour, the delicious food can be presented to you.

1. Prepare the soap water. According to the instructions, add one spoon of alkali powder to two spoons of water.

2. Add olive oil to the converted syrup and mix well.

3. Add butter and stir evenly with an electric mixer

4. Sift in flour

5. Let the dough rest for one hour

6. The steps of making the filling have been posted before. I like this filling mooncake and my children like it very much too. Full of milky flavor

7. Picture of steamed dough. Image Supplement

8. Separate the filling and the skin. I did it by hand without using a scale. After wrapping the filling, press it into the mold and then press it out to form

9. Pressed

10. Preheat for 180 minutes and bake for five minutes to set, then take it out and brush with egg wash

11. Use one egg yolk to make egg liquid. No egg whites. . . There is a lot of egg whites left today. . . Make a cake tomorrow

12. Preheat to 180 degrees, then turn to 150 degrees and bake for ten minutes until the aroma comes out.

13. Release

14. Pack and leave for two days for the oil to recover. But my two babies have already finished four.

For the sake of health, it is recommended to cook at home. The Cantonese-style mooncakes with cream, coconut milk and egg yolk filling are simple to make, and the taste is as good as many expensive ingredients.