Make a special mashed taro mochi with salted egg yolk mooncake, following these steps. First, prepare the crust by mixing 75g invert syrup, 28g peanut oil, and 3g lye water, then mix in 110g medium-gluten flour and 5g powdered milk until smooth, refrigerate for two hours.
Next, prepare the mochi part by sieving a mixture of 30g glutinous rice flour, 10g cornstarch, 12g white sugar, and 25g milk for smoothness, steam and set aside. Simultaneously, steam 75g salted egg yolks and 230g taro for 20 minutes.
Mix the steamed taro with 78g milk, 25g white sugar, 20g corn oil, and 3g purple sweet potato flour, cook on low heat until thickened. When the mochi is slightly warm, add 8g butter and knead until stretchy.
Crush the salted egg yolks, mix with 12g egg yolk sauce and 12g pork floss evenly as fillings. Then, wrap the mochi around the salted egg yolk, cover the fillings with taro mash twice, savor the handmade joy and deliciousness.
Spread the crust flat, gently wrap around the fillings, dust with flour, shape with a mold on a baking tray, may good fortune be with you.
Preheat the oven to 170 degrees, after five minutes of preparation, bake the mooncakes for five minutes to set, cool slightly, brush with egg yolk wash, bake for another 15 minutes for perfect color.
The finished mooncake, left at room temperature for a day for the oil to permeate fully for better taste. Slice it open to reveal the rich fillings, especially the tantalizing stretchy mochi that enthusiasts will go wild for. Try this thoughtfully made mooncake and share heartwarming moments with your family.
Attached the precise recipe: The crust ingredients include invert syrup, peanut oil, medium-gluten flour, powdered milk; the taro filling consists of salted egg yolk, pork floss, and more; while the mochi has glutinous rice flour, cornstarch, and more. Baking at 170 degrees for about 20 minutes on the middle shelf ensures a crisp exterior and tender interior, filling the house with fragrance.
