Simple egg yolk mooncake recipe

After working hard every day, when you return home, you still have to worry about how to prepare a meal. At this time, making a dish that is easy to make and delicious is what office workers look forward to. The simple version of egg yolk mooncake only requires a wok and a bowl of soup, which is both filling and healthy.

1. Soak the salted egg yolk (raw) in cooking wine for 15 minutes to remove the fishy smell, then preheat the oven to 160 degrees and bake for 10 minutes (cover the baking tray with tin foil because the egg yolk will produce oil), let it cool and set aside

2. Knead the dough and pastry according to the recipe, cover the basin with a lid or plastic wrap, and let it rest for 20 minutes.

3. Because it was taken at night, the color is a bit distorted. In the end, the oil skin is smooth as shown in the picture. It is best to form a film. After the oil and puff pastry are mixed well, they are completely mixed and gathered into a dough.

4. Divide the red bean paste into 30 pieces of the same size, press them into round pieces, wrap the egg yolk, roll them into round pieces, cover them with plastic wrap and set aside.

5. Divide the dough and pastry into 30 equal-sized portions, cover with plastic wrap, and let rest for 10 minutes.

6. Press the dough into a round shape (not too big), put the dough in the middle of the dough, and close the mouth little by little with your thumb and forefinger.

7. Cover the dough with plastic wrap while rolling it into a round shape to prevent it from drying out.

8. Roll the dough obtained in the previous step into the shape as shown in the picture. Use a rolling pin to roll it two or three times. It doesn’t need to be too long, within 15 cm, and about 5 cm wide.

9. Roll it into a roll, as shown in the picture

10. Cover each one with plastic wrap to prevent it from drying out.

11. Roll the joint part upwards and roll it into a sheet. It doesn't need to be too long or too wide.

12. Roll it up and cover it with plastic wrap

13. Roll the previous step with the interface facing upwards, and twist it until it is long enough.

14. Fold the two ends to the middle, then bring the four corners to the middle and knead them into a ball shape

15. Roll the dough into a piece. It doesn't need to be too big. Put the red bean paste and egg yolk filling in the middle of the dough. Use the tiger's mouth to wrap the filling little by little and close the edge. The closed edge will be used as the bottom of the egg yolk crisp. If there is too much dough at the bottom when closing the edge, pinch off some of it to avoid the bottom skin being too thick.

16. Brush two layers of egg yolk liquid on each egg yolk pastry, so that the color will look better after baking, and then sprinkle a little black sesame seeds on the top.

17. Preheat the oven to 160 degrees and bake for about 30 minutes depending on the temperature of your oven.

The reason why many people are reluctant to cook is that they think cooking involves too many steps and is too troublesome. The simple version of egg yolk mooncakes is easy to make and can dispel their concerns.