How to make red bean paste and egg yolk mooncake

In life, there are many women who particularly like to cook in the kitchen and regard cooking as a hobby. Every dish is their successful work. When their delicious works are praised by their families, that is the greatest encouragement. Today I will introduce to you the method of making red bean paste and egg yolk mooncakes, so that you can experience and enjoy the joy after success again!

1. Preparation of peanut filling: 1. Peel the peanuts, wash them and put them into a pressure cooker and cook until soft.

2.2. The cooked peanuts can be blended into peanut paste in a blender and poured into the pot. Add oil and sugar and stir-fry over low heat.

3.3. Fry the peanut filling until it is soft and hard enough

4. Preparation of mooncakes: 1. Soak the egg yolks in cooking oil for about half an hour in advance to remove the fishy smell. Then drain and bake in the oven for 8 minutes

5.2. Weigh 150g of invert sugar syrup.

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

7.4. Sift in low-gluten flour.

8.5. Use a rubber spatula to cut and mix until there is no powder (I used a rice spoon instead of a spatula)

9. Roll the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 2 hours.

10. Divide the mooncake skin into 15g balls, divide the red bean paste into 30 balls of 1g each, and divide the peanut filling into 30 balls of 30g each.

11. Fill the red bean paste with egg yolk and roll into a round shape

The red bean paste and egg yolk mooncakes need to be carefully carved before they can be served, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.