I have a habit of making mooncakes, like the crust and filling 1:1 distribution, so that it is not easy to do up to show the filling. Especially suitable for novice operators.
Pie crust material.
Mooncake filling ingredients.
salted egg yolk
|12 units or 120 grams|
How to make wide style mooncakes with egg yolk and meat loaf
Put the molasses, soap and corn oil together and mix well.
Combine the gluten free flour and milk powder, sift them into a bowl, mix with step 1 and knead into a dough.
(If you don’t have any gluten free flour, you can use half and half of high gluten and low gluten flour.
Knead for 5-6 minutes until the surface of the dough is smooth, then place in a Ziploc bag to rest for 1-2 hours.
If the weather is hot, put it in the refrigerator to chill for 1-2 hours.
(I let it sit for an hour.)
Remove the purchased salted egg yolks from the freezer and bake in the oven at 130 degrees top and bottom for 10 minutes.
(Sometimes the freezing time is longer, so you can add 3 minutes in moderation)
Put on gloves to crush the salted egg yolk and add the meatloaf and salad dressing.
(For the salad dressing I bought Cupid’s Sweet Salad Dressing)
Mix well and knead into balls.
Weigh the filling down to 17-18 grams per small ball.
Divide the dough into 20-gram portions and reserve for the pie crust.
Wrap the small dough balls around the pie filling. Round up the dough.
Dot a little flour on the dough and press it into shape with a mold.
Preheat the oven at 200 degrees for 5 minutes on top and bottom. Bake at 190 degrees Celsius for 5 minutes in the upper and lower oven.
Beat the eggs in a bowl and brush the top of the mooncake with a little egg wash. Brush the top of the mooncakes with a little egg wash for colour.
(The top two rows in the picture are the ones I brushed the egg wash on, the bottom two rows I didn’t brush the egg wash, because I brushed less so the picture is not obvious)
Bake in the oven again at 160 degrees for 15-20 minutes, depending on your oven.
(I baked at 160 degrees for 18 minutes this time, I baked for 15 minutes first and noticed the mooncakes were not fully browned, I baked for another 3 minutes. )
The amount of egg white to determine the color of the top of the mooncake.