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This year’s mooncake season I made egg mooncakes.
The crust of egg moon cake is relatively simple to make. Eggs are added to the crust. The texture is between cake and cookie. It not only retains the shape and symbolic meaning of moon cake, but also has the softness of cake and the flavor of cookie. It is really Very delicious.
The one I made reduced the sugar and didn’t use sweet fillings. I used a salty and sweet shredded pork and egg yolk filling. It doesn’t taste too sweet. I think it’s quite delicious. The filling is made from Yi. Small baked shredded pork and egg yolk filling, you can still see a little bit of it when you break it open, it's quite delicious.
Egg mooncakes (11 pieces)
Pie crust material:
60 grams of eggs, 30 grams of honey or invert syrup, 1.5 grams of salt, 30 grams of sugar, 60 grams of oil, 180 to 185 grams of low-gluten flour, 30 grams of milk powder, 0.5 to 1 gram of baking powder
385 grams of mooncake filling, the ratio of mooncake skin to filling is 1:1
Divide: 35g filling, 35g crust
Mold size is 7cm long and 3cm high
Can make 11 egg mooncakes
Baking: In the middle layer of the oven, first heat up to 200 degrees, then bake at 180 degrees for 5 minutes. Take it out and let it dry for 5-10 minutes. Then brush with egg yolk liquid, then put it in the oven and bake at 180 degrees for 10-15 minutes.