Main Ingredients:
Cantonese mooncake skin: 60g; Sugar: 50g; Corn oil: 38g; Sesame oil: 30g; Melon seeds: 5g; White sesame seeds: 5g; Jing cake: 7g; Preserved plum: 2g; Sichuan peppercorn powder: 1g; Walnut kernels: 5g; Fermented bean curd: 1/4 piece; Salt: 3g; MSG: 1g; Cooked flour: 25g; Cake flour: 7g; Maltose: 7g; Ice meat: 10g; Water: 5g.
Additional Ingredients:
Egg wash: as needed.
Taste: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Cantonese Style Salted Egg Yolk Mooncake
Filling
Roast nuts until fragrant and chop dried fruits, set aside
Pour all ingredients, sugar, salt, Sichuan peppercorn powder, MSG, cooked flour, cake flour, ice meat into a bowl
Mix well
Add fermented bean curd and maltose, mix well
Pour in sesame oil, mix well
Add corn oil
Knead until a dough forms
Take out the rested dough
Divide the dough into 10g each, filling into 30g each
Flatten a piece of dough
Place the filling
Seal the dough
Roll into a ball
Repeat for each one
Roll in flour for a thin coating
Place in mold
Press firmly
Tap on both sides
Remove the mooncake
Arrange on baking tray, spray water on the surface
Bake in oven at 230 degrees Celsius on top heat and 180 degrees Celsius on bottom heat for about 5 minutes
Brush with egg wash after surface sets, then return to oven and bake for about 10-15 minutes
Golden brown surface, done
