Скачать или смотреть Traditional Mooncake with Salted Egg Yolk 传统月饼

Embrace the Mid-Autumn Festival Spirit!
This year, celebrate the season by baking your own traditional salted egg yolk mooncakes.
Unlock the Essence of Tradition with Mendy's Homemade Mooncake Recipe, enriched with Oki Oil 🌕🥮✨

Ingredients (To make around 25 85g mooncakes):
240g Golden Syrup
75g OKI Sunflower Oil
1 tsp Alkaline Water
300g Plain Flour
Salted egg yolks
Around 1300g Lotus Paste (Homemade/Store-bought)
Egg for egg wash

Method:
1. Mix the golden syrup, OKI sunflower oil and alkaline water until well combined. Add the flour to the mixture and knead until a dough is formed. Cover with cling wrap and allow it to rest for at least one hour.

2. Bake the salted egg yolks in a preheated oven at 180 for 5 minutes. Once done, cut

3. Divide the filling into 60g each and shape into a round wrapper. Put the salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.

4. Divide the dough into 25g each and flatten into a round wrapper. Use the same method to wrap and seal the filling. Roll it into a ball.

5. Coat the mooncakes with a layer of flour and shake off the excess flour. Place them on a baking tray.

6. Put the mooncake mold on the dough and plunge the piston downward. Plunge the mold down lightly to the dough repeatedly for several times to get a perfect shape. Otherwise, the mooncake will look lopsided and with a blurred pattern.

7. Bake the mooncakes in a preheated oven at 170 for 15 minutes. Once done, remove from oven and allow it to cool down for 5 minutes. Brush the top of the mooncakes lightly with egg wash. Continue to bake at 170 for another 10-15 minutes or 8until golden brown.

8. Let the mooncakes cool on a rack then store in airtight container for 1 day.


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