Lotus egg yolk and bean paste egg yolk moon cake 75g (including invert syrup and filling formula)(lian rong dan huang he dou sha dan huang yue bing bao kuo zhuan hua tang jiang he xian liao pei fang )

Lotus egg yolk and bean paste egg yolk moon cake 75g (including invert syrup and filling formula)

Introduction:

"It's the first time to make moon cakes in the Mid Autumn Festival this year. In the past two weeks, we have made five times. We have a lot of successful experiences, and a lot of failure experiences. The first time and the fifth time are the best. The reason is that after the first time, the formula is strictly followed and the dosage is changed wantonly. Here I will teach you a lesson. Here I use 32 of 75g, half of lotus seed paste and half of bean paste!! It's a large quantity. Please handle it according to your own discretion. "

Production steps:

Step 1: the recipe for inverting syrup and the recipe for moon cake are all your own. Syrup and ingredients: 400g white granulated sugar, 180ml water, 50ml fresh lemon juice (about the amount of a lemon). First put sugar and water into the pot (can't use iron pot, don't stick pot, can only use stainless steel), stir well, medium heat boil, immediately pour in lemon juice, change the low heat, don't stir, prevent crystallization. If there is crystal on the wall of the pot, brush it lightly. I use the induction cooker to turn on the minimum fire, 100W, no crystallization in the whole process, it's very convenient. This process takes 40 minutes to an hour. About 500 grams of syrup is left after boiling.

Step 2: invert syrup was made twice this year, because the first time was used up and another time was made. It's hard to master the consistency of syrup. Your prescription is almost the best, but you have to let it cool. Anyway, every time I finish it, I return to the pot and add water. It's too thick. But don't worry, the oil return effect will not be affected. I made it twice. I think it's completely in accordance with your prescription. According to the water evaporation condition of my stove, it's obviously too thick after 40 minutes. Next year, I'll add 20 ml more water. You can also search the next king of the conversion syrup, prescription is very detailed. By the way, the invert syrup must be used after a day, otherwise the oil return effect is not good, and the hardness is uneven. I've tried this one.

Step 3: let's talk about the filling. The production process is nothing more than soaking for one night, crushing the pressure cooker, beating the soybean milk machine into milk, adding oil and sugar to stir dry. Lotus seed stuffing: 400g lotus seed, 120g rock sugar, 100g corn oil. Bean paste filling: 300 grams of red beans, 100 grams of rock sugar, 100 grams of corn oil. Add the oil three times. This recipe has also been adjusted twice by me. Although our family likes sweet food, they don't like the sweetness too high. The filling made by this recipe won't be too sweet. It's just right. The first few steps are not difficult, the main last step is frying. Before doing it, I read several prescriptions and repeatedly told me to fry a little dry, otherwise it would crack easily when baking. In fact, it's worse to stir fry too dry than not. If it's too dry, it's hard to wrap the cake skin, and the residue is scattered all the way down. Moreover, after the moon cake is baked, the skin and stuffing are separated, and the taste is dry and hard. Therefore, we advise you not to fry too dry. After the pan is basically formed into a ball, you can fry it for another ten minutes. The finished product should still look mushy. PS: I'll fry one for about 40 minutes, medium heat first, then medium heat. This picture has been in the refrigerator all night.

Step 4: when you're ready, you can pack it. Put 300 grams of syrup in a bowl.

Step 5: 8 ml of water. Jian water formula: edible alkali: water = 1:3, 10 g alkali and 30 g water, then take 8 ml. Do not save too much when mixing, otherwise the concentration of soap water may not be accurate.

Step 6: add 100 grams of corn oil.

Step 7: beat well.

Step 8: add 160 G high flour and 240 g low flour. I didn't have the medium powder for your prescription, so I adjusted the high powder and low powder according to the ratio of 4:6. Knead the plastic wrap and put it in the refrigerator for more than one hour. This process is simple, but I can also fail in this simple process. The first time I do it, I'll be honest and follow the formula. There's no problem. The second time, after adding flour, I thought the dough was so wet and sticky. Add some more flour, and then add 20% more flour. After standing, it's very refreshing. It doesn't stick to your hands at all, but its ductility is very poor. You can't use hard wood! I did not give up, and then added 20 grams of syrup to try to save my dough, the result is that even the 20 grams are wasted. Heartache experience, learn from it, everyone, if you find that the dough is too hard, give up decisively!

Step 9: take advantage of this static process, you can rub the stuffing well. My 75g mold, novice ratio, 20g skin, 55g stuffing. I divide the yolk into two and put half of each moon cake. I think it tastes just right and I don't have to worry about too much cholesterol. In the process of putting the egg yolk, I have to say something: weigh about 51 grams of lotus seed paste or bean paste, knead it into a circle, cut it in half with a knife, put the egg yolk in the middle, and then knead it again. I didn't use all the fillings this time, so not all of them are in the picture.

Step 10: I can't open my hands in the process of making moon cakes. I'm sorry I didn't take pictures. Weigh the dough into 20 grams each. Sprinkle low flour on the chopping board. The dosage is pressed into a small flat circle. Don't try to press it into a big circle, like making dumplings to put the stuffing in. This will only bake out the skin and separate the stuffing. I've also tried. Put the lotus ball on the small flat circle, put it on the left hand, start to wrap it with the right hand, and slowly push it up with the tiger mouth and thumb until it is all closed. It's a difficult process. The dough is wet and sticky. Put some powder on your hand. But don't worry, for example, I can make dumplings that I have never made before. I believe you can do the same.

Step 11: I forgot to take a picture in the back. Put the wrapped green embryo into the mould sprinkled with powder, press it well, and put it into the baking pan. The baking tray is padded with tinfoil or not. After the embryos are arranged, spray some water on the moon cake, so that the flour will melt and the pattern will be obvious, and the second is to prevent cracking. Preheat the oven 200 degrees and bake for 7 minutes. Take it out and brush the egg. At the beginning, I used Jun Zhi's recipe, one yolk and one tablespoon of egg white. When I roasted it, I thought it was a bit dark. Later, I used the whole egg instead. When brushing, it's best to dip the front end of the brush with egg liquid and sweep the surface of the pattern lightly. After brushing, put it back and bake it at 200 ℃ for 13 minutes. This is the end of the original side. However, the first day I baked it was ok, and the third day it would be too soft to stick to my hands. Later, when I baked it again, I would adjust it to 160 degrees and bake it again for 10 minutes after the usual 20 minutes. Only in this way can I solve the problem of too soft. This can be fine tuned according to the quality of each person.

Step 12: as long as there is no big problem with the crust, the taste of the moon cake is mainly determined by the filling. I have to ask Wang Po to sell melons: after many attempts, the cake skin is sweet and the stuffing is delicate and delicious. It's really a good choice for home travel and gift giving. Haha, in fact, the moon cake made by my family is the biggest encouragement.

Materials required:

Invert syrup: 300g (see below)

Lotus seed: 400g

Red beans: 300g

Low gluten flour: 240g

Jianshui: 8 ml

Rock sugar: 100g

High gluten flour: 160g

Corn oil: 100g

Note: 1. The invert syrup should not be too thick. 2. Don't fry the stuffing too dry. 3. When making moon cakes, push them slowly bit by bit, and don't press them into a large sheet. Well, maybe no one but me would do it. 4. The most important point: never change the ratio of syrup and flour at will!!!

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: sweet

Chinese PinYin : Lian Rong Dan Huang He Dou Sha Dan Huang Yue Bing Bao Kuo Zhuan Hua Tang Jiang He Xian Liao Pei Fang