Cantonese style moon cake with egg yolk and lotus seed paste(guang shi dan huang lian rong yue bing zhong qiu jie zui ai chi de yue bing )

Cantonese style moon cake with egg yolk and lotus seed paste

Introduction:

"The biggest reason why I like egg yolk and lotus seed paste moon cakes is salted egg yolk, and then lotus seed paste. I think this is the perfect combination. I still remember when I bought moon cakes, although they all chose brands, their egg yolks were pitifully small. That is to say, when I bought double yolks, they were almost just one egg yolk. And the moon cake I made, I put a complete egg yolk in each one. In 80 grams of stuffing, egg yolk accounts for nearly 20%, which makes it enjoyable! And homemade moon cake, real material, without any additives, preservatives, can let the family eat at ease. A gift box is a good gift for relatives and friends. "

Production steps:

Step 1: transfer the syrup, peanut oil and water into a bowl.

Step 2: mix well with a hand beater.

Step 3: sift the flour into the syrup.

Step 4: gently stir with a scraper to make a dough.

Step 5: the freshly mixed dough is sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using.

Step 6: soak salted egg yolk in cooking oil for one to two hours to remove fishiness. (it's better to use kitchen paper to absorb the oil on the surface of soaked egg yolk before making)

Step 7: divide the prepared lotus paste stuffing and moon cake skin into required portions. Generally speaking, the ratio of skin to stuffing is 2:8. If you are not good at moon cakes at the beginning of study, you can also choose 3:7, which is slightly better. (take 2:8 as an example, if the mold is 50g, divide the skin into 10g each and the stuffing into 40g each. If the mold is 100g, divide the skin into 20g each and the stuffing into 80g each. In addition, because I have egg yolk, the average egg yolk is 15g each, so the lotus paste stuffing is 65g.)

Step 8: take a portion of lotus seed paste and wrap it in a salted egg yolk.

Step 9: close the mouth, rub round, wrap the yolk in the center, and wrap the others in turn.

Step 10: take a piece of cake skin and flatten it in your hand.

Step 11: put a piece of stuffing with egg yolk on the crust and stick the crust tightly.

Step 12: the left hand and the right hand cooperate with each other, push the moon cake skin slowly with the tiger mouth of the left hand, and rotate the skin and the stuffing with the fingers to make the skin wrap on the stuffing slowly and evenly.

Step 13: pack and carefully close the mouth.

Step 14: sprinkle some flour in the moon cake mold, press the mold mouth with your palm, shake a few times, so that the flour is evenly sprinkled in the mold, then pour out the surplus flour, and then put the moon cake embryo into the mold.

Step 15: press the moon cake into a baking tray covered with oil paper, and spray a layer of mist on the surface of the moon cake embryo.

Step 16: put into the preheated oven, 190 degrees, middle, up and down the fire, bake for 5 minutes, then take out.

Step 17: brush a thin layer of egg yolk on the surface.

Step 18: put it in the oven again and bake for about 15 minutes until the surface is golden.

Materials required:

Invert syrup: 175 G

Jianshui: 3 G

Peanut oil: 65g

Low powder: 250g

Red lotus seed paste: moderate amount

Salted egg yolk: right amount

Egg yolk water: right amount

Note: Shixin phrase: to say that the production of cantonese moon cakes can be completed in five to six steps, but the details can also be explained in a thousand words. Since Shixin has made so many moon cakes, it has accumulated a little experience. Here I share it with my friends, especially for novice baking friends, which is helpful to avoid detours. 1: Invert syrup should be made at least one week in advance. I started to prepare it one month in advance. The ratio of water to alkali is 3:1. 2: When making cake skin, we must mix the syrup, soap water and peanut oil thoroughly and mix them into emulsion. 3: The flour should be sifted, and after adding the flour, do not over stir, in order to avoid gluten dough. 4: The freshly mixed crust dough is very sticky. Let it stand for one hour. If it is refrigerated, take it out and warm it up a little. 5: Cantonese moon cakes pay attention to thin skin and large stuffing. When making moon cakes, the ratio of skin to stuffing should be 2:8 or 3:7. When wrapping the stuffing with skin, do not stick the skin with dry ingredients in order not to stick your hands. The skin of moon cakes made in this way is dry and easy to cause separation of skin and stuffing. 6: When pressing the moon cake, first sprinkle an appropriate amount of dry powder in the moon cake mold, then press the mold mouth with your palm, shake it a few times, and then pour out the surplus flour to leave a thin and uniform layer of flour in the mold, and then put the moon cake embryo into the mold. 7: It's better to knead the moon cake embryo into an oval shape, and the diameter should not be larger than that of the moon cake mold. In that way, the cake embryo may be scratched when it is pushed forward. 8: As for the technique of making moon cakes, it can only be said that practice makes perfect, and more practice will improve. 9: Before entering the oven, spray a layer of mist on the surface of the moon cake, which can effectively prevent the crust from cracking during baking. On the contrary, if you are not ready to enter the oven, do not spray, so as not to take too long, resulting in the moon cake patterns become blurred due to moisture. 10: After baking the moon cake for five minutes, set the surface. When you take it out and brush the egg yolk water, cool it a little, and choose the wool brush as far as possible. The effect is beautiful. When you brush, stick the egg yolk water on the brush, and then skim it gently at the edge of the bowl, so as to avoid too much egg yolk water and brush down a lot, which will affect the effect. 11: Fresh moon cake skin is very hard. Wait for the moon cake to cool and seal. After 2-3 days, the cake skin will gradually become soft and oily. This process is called "oil return". Therefore, don't rush to eat the fresh moon cake, but wait for the oil return before eating it. 12: The ratio of egg yolk to water is one egg yolk plus ten grams of egg white.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Shi Dan Huang Lian Rong Yue Bing Zhong Qiu Jie Zui Ai Chi De Yue Bing