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1
Remove the yolk from the salted duck eggs and soak them in white wine and set aside. -
2
Put the egg yolks in the oven until cooked. -
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3
Press the roasted egg yolks into pieces. -
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4
Add pork floss and appropriate amount of salad dressing and knead into a ball. -
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5
Weigh 15 grams each of egg yolk and meat floss. -
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6
Set aside the taro puree. -
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7
Weigh 20 grams of taro paste each. -
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8
Press the taro paste into a cake shape and put the egg yolk and meat floss filling. -
9
Use the tiger's mouth position to gently push up and close the mouth to round it. -
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10
Put water in a basin, convert syrup and peanut oil. -
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11
Stir evenly until emulsified. -
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12
Sift in flour. -
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13
PieceKnead the skin evenly. -
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14
Knead until there is no dry powder and let it rise for about an hour. -
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15
Weigh each pie crust 15 grams. -
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16
Press the pie crust into a pie shape. -
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17
Put the taro paste, egg yolk and meat floss filling, and use the tiger’s mouth position to push upwards to close. -
18
Press the mooncake mold to create the model. -
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19
Place the mooncakes evenly and spray with a little water. -
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20
Preheat the oven in advance and bake at 150 degrees for about 5 minutes to set. -
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21
Take out the baked mooncakes and evenly brush them with egg yolk liquid. -
22
Continue to return to the oven and bake at 150 degrees for about 15 minutes. -
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23
Mooncake status after 15 minutes. -
24
Let the baked milk mooncakes cool. -
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25
After packaging, wait for the mooncakes to return to oil. The mooncakes can be eaten after the oil returns. -
26
Finished product. -
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27
Finished product. -
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28
Finished product.