Lotus egg yolk moon cake(lian rong dan huang yue bing )

Lotus egg yolk moon cake

Introduction:

"Cantonese style moon cakes originated in 1889. At that time, there was a pastry and pastry restaurant in the west of the city. Lotus seeds were boiled into lotus paste to make pastry filling. It was delicious and popular with customers. During the reign of Emperor Guangxu, the pastry shop was renamed "lianxianglou", and the cakes with lotus paste had been shaped into the current moon cakes. In the second year of Xuantong, Chen Taiji, the academician of Hanlin, appreciated the moon cakes. However, he found the word "Lianxiang" indecent and proposed to change it to "Lianxiang" and wrote the sign of "Lianxiang building" in calligraphy, which is still in use today. Since the beginning of "lianxianglou", restaurants and cake makers in Guangzhou have imitated and produced moon cakes one after another. They have also formed famous brands of moon cakes such as "taotaoju", "Guangzhou Restaurant", "Jinkou moon cake", "quxiang" and "Dasanyuan". The "Cantonese style moon cake" has gradually become famous at home and abroad. Lianrong egg yolk moon cake is my favorite taste. Lianrong is delicate, fragrant and smooth, and the egg yolk is delicious. It's a happy feeling when I pour it into my mouth. I use a 4:6 ratio of skin and stuffing, and the skin is a little thicker. I can also make 3:7 or 2:8 according to my own taste. "

Production steps:

Step 1: weigh the raw materials of moon cake skin.

Step 2: put the invert syrup, corn oil and soap water into the basin, and mix well.

Step 3: sift in flour.

Step 4: mix well with a rubber scraper.

Step 5: put it in the fresh-keeping bag and refrigerate for one hour to relax the dough.

Step 6: prepare the yolk. If it's too big, cut it into small pieces. If it's raw and roasted, use it again.

Step 7: divide the relaxed dough into small dosage forms of 20g, which is exactly 20.

Step 8: the filling of lotus seed paste with egg yolk is 30g, the filling of lotus seed paste with egg yolk removed is 3G, the filling of lotus seed paste is 27g.

Step 9: poke a small hole in the lotus seed paste and put in the egg yolk.

Step 10: round.

Step 11: mix the egg yolk with lotus seed paste and set aside.

Step 12: take a portion of the dough and flatten it. It's easier to wrap.

Step 13: add lotus paste.

Step 14: push the leather up slowly.

Step 15: seal and round.

Step 16: put flour into the mold, shake it, and pour out the extra flour.

Step 17: put the green body into the mold, be careful not to scratch the skin, otherwise it will be easy to expose the filling when pressing.

Step 18: light press molding.

Step 19: spray water on the surface, preheat the oven at 175 degrees, bake for five minutes, and take out to cool.

Step 20: brush a layer of egg liquid, only brush the surface. If you like the heavier color, you can only brush the yolk. What I brush is the yolk mixed with some water, and then bake for 20 minutes.

Materials required:

Flour: 200g

Invert syrup: 150g

Corn oil: 50g

Egg: one (brush egg liquid)

Jianshui: 2G

Note: 1, when making stuffing, the moisture should be dried, otherwise it will expand too much during the baking process and crack the crust. 2. When you brush the egg liquid, you should wait for the moon cake to cool before you brush it, otherwise the egg liquid will be too hot to look good. 3. The baked moon cake is completely cooled and then sealed. If it is not completely cooled, it will be sealed, and the excess steam will cause the cake skin to be wet and sticky. 3. After 1-2 days, you can eat it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Rong Dan Huang Yue Bing