How to make mooncakes with soybean paste and egg yolk

It is a happy thing to take time to make a delicious and nutritious home-cooked meal for your family and watch your family happily eating what you cooked. The dishes do not need to be too complicated. The method of making mooncakes with soybean paste and egg yolk is not complicated, which can bring convenience to those female friends who are busy with work and take care of their families.

1. Mix the syrup and soap water. I suggest leaving it for 20 minutes to let it blend.

2. Sift in the high-gluten flour, knead into dough, and refrigerate (I made a little more this time)

3. Take out the refrigerated egg yolk

4. Set aside the prepared mung bean paste filling (refer to the steps of mung bean paste filling in previous issues)

5. Weigh the red bean paste, egg yolk and crust. Wrap the egg yolk with the red bean paste and roll it into a ball. Then wrap it with the crust and press it into a ball. (See previous issues for detailed steps)

6. The moon cakes produced

7. This time the quantity is large, preheat at 210° and bake at the same temperature for 10 minutes to set, take out and let cool, spray with water, bake at 180° for 15 minutes, take out again, spray with water, bake at 150° for about 15 minutes.

8. Wait for the baked mooncakes to recover oil

9. After two days of oil recovery, the mooncakes smell very good when you open the box, and the color is also beautiful

Nutritious and delicious dishes can not only satisfy a person's taste buds, but also bring health. The method of making mooncakes with soybean paste and egg yolk is simple and the nutrition is also very rich.