chestnut paste and egg yolk mooncake
“Chestnut Paste and Egg Yolk Mooncake”
The practice of chestnut paste and egg yolk mooncake
Step1
Liquid soap, flour, syrup, oil, beat well
Liquid soap, flour, syrup, oil, beat well
Step2
Beat into dough
Beat into dough
Step3
Cover with plastic wrap, put in the refrigerator, and leave for 1 hour
Cover with plastic wrap, put in the refrigerator,
Step4
Take chestnut paste, weigh 30g, put on egg yolk
Take chestnut paste, weigh 30g, put on egg yolk
Step5
After spheronization, divide into portions, the total filling is 35g each
After spheronization, divide into portions, the total filling is 35g each
Step6
The dough is also divided into portions, 15 grams each, my mold is 50g, and the filling is 3:7
The dough is also divided into portions,
Step7
Take the dough and knead it into a pie crust.
Take the dough and knead it into a pie crust.
Step8
Take the chestnut paste on the skin and push up
Take the chestnut paste on the skin and push up
Step9
After wrapping, it is coated with high powder to prevent sticking
After wrapping, it is coated with high powder to prevent sticking
Step10
die
die
Step11
Into the oven, bake for 5 minutes, remove and brush the egg mixture, and bake for another 15 minutes, Finally, you get home cooking chestnut paste and egg yolk mooncake.
Into the oven, bake for 5 minutes,
Chestnut Paste And Egg Yolk Mooncake
Equipment(affiliate link)
- mold
Ingredients(affiliate link)
- 90 g flour
- 100 g chestnut paste
- 100 g egg yolk
Accessories
- 18 g Blending oil
- 72 g syrup
- 1 g Liquid soap
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