How to make Cantonese-style egg yolk and red bean paste mooncakes

Only when we are in good health can we do what we want to do. Good health is not innate. We need to take good care of it and maintain it carefully in our daily life, especially paying attention to diet. The method of Cantonese egg yolk and red bean paste mooncake is extremely simple and can be completed in a very short time.

1. Prepare the necessary materials first

2. Put the invert sugar syrup in a bowl first.

3. Add peanut oil and soap water and mix well.

4. Add the mooncake powder and mix well to form a ball.

5. Wrap the dough in plastic wrap and refrigerate for an hour

6. Then make the skin and stuffing. My mold is 50 grams, the skin is 20 grams, and the stuffing is 25 grams.

7. Wrap the egg yolk in the red bean paste and knead it into small balls. I cut the egg yolk into half.

8. Then put the filling on the skin and wrap it up

9. Push it up slowly and close it.

10. Roll into a ball

11. Wrap the ball in flour. Don’t wrap it in too much flour. Put it in the mooncake film and press it out.

12. Preheat the oven to 200℃ and bake it on a baking tray for five minutes. Take it out and brush it with egg yolk liquid. Then turn it to 180℃ and bake it for twenty minutes.

13. The fragrant mooncakes are ready. Store them at room temperature for two or three days. They will taste better after the oil is absorbed.

14. It is also a good gift for others.

The Cantonese-style egg yolk and red bean paste mooncake is a home-cooked dish that is simple and easy to learn, but you must pay attention to the timing. It can be served as soon as the ingredients are cooked.