Mooncakes, as traditional small desserts, have a tempting taste, and homemade red bean salted egg yolk mooncakes add a unique flavor. Making this delicious treat may seem a bit complex, but the steps are clear and worth trying.
Preparation starts by preheating the oven to 120 degrees Celsius for a brief five minutes. Next, coat the salted egg yolks with a thin layer of oil, place them in the oven, bake for just six minutes until they turn into an enticing deep yellow, then take them out to cool for later use.
The process of making the crust combines science and art. Combine syrup, olive oil, and alkaline water in a large bowl, gently stir until mixed, let it sit for a while before stirring again until the mixture becomes fine and creamy white. Then, slowly pour in medium-gluten flour, continue stirring until the flour is fully combined, forming a dough. Knead the dough by hand until the surface is smooth, cover it with plastic wrap, let it rest for two hours to relax.
Preparing the red bean filling also requires attention to detail. Add a small amount of olive oil, patiently stir until the oil is thoroughly blended with the filling. Divide the filling into several small balls, leaving space in the center of each ball, embed the pre-prepared salted egg yolk, and carefully wrap and seal.
Next is the shaping stage. Take a piece of rested dough, flatten it, gently wrap around the filling, use various molds to press out desired patterns, and the mooncake prototype is formed.
The final baking is crucial. Preheat the oven to 200 degrees, place the mooncakes in the oven for an initial five-minute baking to set. Take them out, brush lightly with egg wash, adjust the oven temperature to 180 degrees, place them back in, bake evenly on both sides for 15 minutes. Patiently wait for two days to allow the mooncakes to achieve the best texture. At this point, the homemade red bean salted egg yolk mooncakes are successfully completed, fragrant, soft, and satisfying, full of care and achievement.
