Cantonese style coconut egg yolk mooncake

2024-04-15 04:15:31 87

Cantonese style coconut egg yolk mooncake

Details of ingredients

  • golden syrup 240 grams
  • Butter80 grams
  • Jianshui5ml
  • Low powder320 grams
  • Coconut filling450 grams
  • Salted egg yolk10

Technique

  • difficultybeginner
  • workmanshiproast
  • tasteSalty and sweet
  • timeThree hours

Steps to make Cantonese style coconut egg yolk mooncake

  • 1. Mix syrup, water, and butter evenly
  • 2. Add low powder
  • 3. Knead into a dough
  • 4. Wrap with cling film and refrigerate for 40 minutes in the refrigerator
  • 5. Heat the egg yolk in the microwave for a few minutes
  • 6. Take 45g of coconut filling and wrap it in egg yolk until round
  • 7. Take 25 grams of dough and flatten it, then wrap it in coconut and egg yolk filling and knead it into a round shape
  • Dip a little flour in and put it into the mooncake mold
  • 9. Press out the pattern on the baking tray
  • 10. Spray water into the oven and bake at 170 degrees for 5 minutes
  • 11. Brush the egg yolk evenly and continue baking for about 10 minutes
  • 12. After being discharged from the furnace, cool it, seal and package it, and return it to oil at room temperature.
  • 13. Finished products
  • 14. Finished products
  • 15. Finished products
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