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

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making Cantonese-style red bean paste and egg yolk mooncakes.

1.1 Mix syrup with water and soybean oil.

2.2 Prepare materials.

3.12 Beat with a whisk.

4.21 Sift in low flour.

5.12 Stir evenly and let it sit for 2 hours.

6.21 Prepare to process salted egg yolks.

7.1 Soak for a few minutes and cut in half.

8.2 Add a little white wine to the salted egg yolk.

9. Put it in the oven at 200 degrees for about 4 minutes.

10. Be ready.

11.1 Wrap the salted egg yolk in the red bean paste.

12.2 Divide the skin into 14g/piece bean paste 33g/piece salted egg yolk 3g/piece.

13. Wrap evenly and set aside.

14. Pack everything up and keep it ready.

15. Wrap the red bean paste and egg yolk filling into the pastry skin.

16. Use the base of your thumb to wrap it evenly.

17. After wrapping, roll it in dry starch and tap off the excess dry powder.

18. Place in mold.

19.Press out the pattern and place on the baking tray.

20. Spray the surface with pure water.

21. Put it in preheated oven at 210 degrees for 5 minutes.

22. Take it out and brush it with egg liquid.

23. Put it in the oven at 210 degrees for 5 minutes and then turn to 150 degrees for 10 minutes.

After reading the above introduction to Cantonese-style red bean paste and egg yolk mooncakes, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.