Cantonese style bean paste egg yolk mooncake

1. Pour syrup, oil, and water into a container and stir evenly.

2. Sift in flour and mix with a scraper to form a uniform dough. Wrap with cling film and let the room temperature rise for at least two hours.

3. Divide the filling and crust in a 3:7 ratio. (I used a 50g cake mold, 15g egg yolk and bean paste, and 35g cake crust)

4. Press the bean paste filling into a round cake shape, wrap it in half of the egg yolk, and knead it until it is round.

5. Wrap the egg yolks one by one and complete the filling.

6. Flatten the crust in the palm of your hand and add the filling.

7. Use the tiger's mouth to slowly and evenly push the crust upwards.

8. Until the mouth closes. Let go and knead the circle. Make the crust and filling more snug together.

9. Roll the wrapped mooncake balls in flour, put them into a mold, press them flat with your hand, and press the mooncake onto a baking tray with tin foil. Preheat the oven to 180 degrees, spray a small amount of water mist onto the mooncakes from a high place, put them into the oven, and after eight minutes, take out the mooncakes and cool them slightly until they are not too hot. Brush a layer of egg yolk liquid on them, and then bake in the oven for about 10 minutes until the surface is golden.

10. After baking, wait for two days for the mooncakes to return to oil before consumption.

11. Finished product drawings.