Cantonese style moon cake with lotus seed paste and egg yolk(guang shi lian rong dan huang yue bing )

Cantonese style moon cake with lotus seed paste and egg yolk

Introduction:

"Cantonese style moon cake is a form of Mid Autumn Festival moon cake, a traditional folk food in southern China, especially in Guangdong Province. Cantonese style moon cake is famous all over the world. The most basic thing is its exquisite material selection and production techniques. Its characteristics are thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging and easy to carry, It is a good gift for people in the Mid Autumn Festival, and also an indispensable gift for people to eat cakes and enjoy the moon on the night of the Mid Autumn Festival. According to the taste, it can be divided into salty and sweet. According to the moon cake filling, there are: lotus paste moon cake, bean paste moon cake, five kernel moon cake, fruit moon cake, etc. In addition to taro, lotus seed, almond, olive, peach, sesame and other fruit materials, there are also 20 or 30 kinds of ingredients for moon cake fillings, such as salted egg yolk, barbecued pork, roast goose, winter mushroom, ice meat, sugar wax gourd, shrimp, bucket cake, tangerine peel, lemon leaf, etc. in recent years, pineapple, durian, banana and other fruits are used, and even abalone, shark fin, crocodile meat, garlic, etc Yao Zhu and other valuable raw materials. Cantonese style moon cakes originated in Guangzhou, and are now produced in Guangdong, Hong Kong, Shanghai and other places. With wheat flour. The moon cake is made of wheat flour, invert syrup, vegetable oil, alkaline water, etc., which is processed by stuffing, shaping and egg brushing

Production steps:

Step 1: the method of egg yolk and lotus paste filling: < br > prepare the lotus paste filling and egg yolk, divide the lotus paste filling into several equal parts, and heat the egg yolk in the microwave oven for 30 seconds

Step 2: take a lotus paste filling ball and press it into a small round cake.

Step 3: put egg yolk in the pie.

Step 4: wrap the yolk.

Step 5: knead the egg yolk stuffing into a small ball.

Step 6: wrap all the egg yolk and lotus seed paste.

Step 7: production process of moon cake embryo: < br > put syrup, salad oil and alkaline water in the container.

Step 8: beat the syrup, salad oil and lye solution with an egg beater.

Step 9: add flour to the solution.

Step 10: mix the dough and let stand for 2 hours.

Step 11: divide the dough into several portions according to the size of the mold.

Step 12: take a portion of the dough and press it into small slices.

Step 13: take a portion of lotus egg yolk and put it on the dough.

Step 14: pack the filling, seal and roll into a ball shape.

Step 15: dip in a little dry flour.

Step 16: put the dough into the mooncake mold and press it to make the whole dough fill the mold.

Step 17: sprinkle a little dry flour on the chopping board, turn the moon cake mold upside down, knock it gently on the chopping board and demould.

Step 18: complete the moon cake embryo.

Step 19: put the moon cake embryo on the baking tray, brush water on the surface, and put it into the second layer of preheated oven.

Step 20: bake at 210 ℃ for 5 minutes, take it out, brush a little yolk water (only brush the surface, do not brush the grain depression), continue to bake for 5 minutes, turn to 150 ℃ for 10 minutes.

Step 21: after the baked moon cake is cooled, put it in the fresh-keeping bag and seal it. After 2-3 days of oil return, you can eat it.

Step 22: take a close-up (*^__ ^*(hee hee

Materials required:

Low gluten flour: 120g

Syrup: 85 G

Lotus stuffing: right amount

Yolk: right amount

Salad oil: 30g

Alkali water: 2g (the ratio of alkali powder to water is 1:3)

Note: 1, if there is no syrup, you can use goldsyrup instead, in the supermarket where syrup is sold. The most common brand in America is king. If not, it can be replaced by corngyrup, but the color is much worse. 2. Because the syrup concentration used by each person is different, the softness of the cake skin should be taken as the criterion when making the moon cake skin, as long as it is as soft as the earlobe. There are two purposes of adding alkaline water, one is for coloring, the other is to neutralize the acidity of syrup. If there is no alkali water, use the same amount of baking soda + water instead. (the ratio of soda powder to water is 1:3) 3. The stuffing of moon cake should not be too thin, otherwise it will be exposed when baking. When baking moon cakes, the surface pattern is not obvious when the temperature is high, so it must be baked at low temperature. 4. If the moon cake models are different, you can wrap the moon cake stuffing with plastic wrap and put it into the model to test, so that you can easily know the stuffing you need for your model. 5. If you don't put salted egg yolk, just change it into the same volume of filling as egg yolk. 6. The skin of cantonese moon cake must not be thick. If it is thick, there will be no pattern. 7. The shape of the moon cake is full, the surface and bottom are flat, flat and drum shaped, without shrinkage, collapse and stuffing. The surface color is brown yellow or brown red, with luster, clear pattern, soft crust and high oil content.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Guang Shi Lian Rong Dan Huang Yue Bing