“Chestnut Paste and Egg Yolk Mooncake”
The practice of chestnut paste and egg yolk mooncake
Liquid soap, flour, syrup, oil, beat well
Beat into dough
Cover with plastic wrap, put in the refrigerator, and leave for 1 hour
Take chestnut paste, weigh 30g, put on egg yolk
After spheronization, divide into portions, the total filling is 35g each
The dough is also divided into portions, 15 grams each, my mold is 50g, and the filling is 3:7
Take the dough and knead it into a pie crust.
Take the chestnut paste on the skin and push up
After wrapping, it is coated with high powder to prevent sticking
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.