Transparent lotus seed paste and egg yolk moon cake(tou ming pi lian rong dan huang yue bing )

Transparent lotus seed paste and egg yolk moon cake

Introduction:

"Cantonese style moon cake, with thin skin and large stuffing, is of high quality. From the beginning, I made 2 / 8 skin stuffing, which was quite complacent. Later information feedback, less skin, more stuffing, eat less skin. So it was changed to 4 / 6, which saved time, effort and stuffing. Later, it was found that there was still the theory of transparent skin. 1 / 9 skin stuffing, heart beating, but it is the end of the Mid Autumn Festival. Before this year's cake war, it has been included in the plan. Anyway, challenge the thin skin limit. The most classic filling of lotus seed paste and egg yolk is as thin as cicada wings and transparent, almost streaking. "

Production steps:

Step 1: crust material

Step 2: add alkali water to invert syrup

Step 3: mix well

Step 4: add peanut oil

Step 5: stir well

Step 6: sift in half high gluten powder

Step 7: mix well, cover with plastic film and relax for 3-5 hours

Step 8: sift in the remaining high gluten powder

Step 9: mix well, wrap with plastic wrap and relax for half an hour

Step 10: filling

Step 11: cut each egg yolk into 4 equal parts and divide the lotus seed paste into 40g / piece

Step 12: press the lotus seed paste into a small pit and put in the egg yolk

Step 13: wrap and round

Step 14: divide the dough into 5g pieces

Step 15: take a piece of skin and push it as thin as possible

Step 16: put in the filling

Step 17: Pack

Step 18: close and round

Step 19: pack one by one

Step 20: powder the moon cake mold and shake it around,

Step 21: pour out the extra flour

Step 22: put in the moon cake

Step 23: place it on the desk and press it

Step 24: demoulding

Step 25: put into the baking tray and spray water on the surface

Step 26: put in the oven, middle layer, heat 220 degrees, heat 170 degrees, bake for 5-10 minutes

Step 27: out of the oven, brush the egg liquid, put it into the oven, heat 200 degrees, heat 150 degrees, bake for about 15 minutes

Step 28: get out of the oven

Materials required:

GAOJIN powder: 37G

Peanut oil: 11g

Invert syrup: 32 G

Alkali water: 0.4g

Lotus paste: 640g

Salted egg yolk: 4

Egg liquid: a little

Note: the transparent skin is very thin and easy to break. Be careful when filling. The stuffing should be well packed to prevent the stuffing from exposing. Baking time and firepower should be adjusted according to the situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tou Ming Pi Lian Rong Dan Huang Yue Bing