My favorite cantonese moon cake(zui ai de guang shi yue bing dan huang lian rong yue bing )

My favorite cantonese moon cake

Introduction:

"Now, every time there is more than a month before the Mid Autumn Festival, shopping malls and supermarkets will be filled with all kinds of dazzling moon cake gift boxes. Some hundreds, some thousands, even in bulk, are not cheap. Moreover, the main thing is that the appearance is extremely luxurious and beautiful, but in fact, moon cakes are not so good. Almost all the time is spent on packaging. Therefore, it is a very necessary and happy thing to make a mooncake for your family and friends on the Mid Autumn Festival. It seems that making moon cakes is very troublesome, but it is not complicated at all if the steps are separated. Invert syrup and lotus paste stuffing are prepared in advance. When they are made, they can be operated as long as they are mixed with the crust. (the following dosage is 5 100g, 10 50g. If you make 100g, you will get 10. If you make 50g, you will get 20.) Cantonese style egg yolk lotus seed moon cake has always been my favorite, so it's natural that the first show of moon cake must be it. This is my first time to learn to make moon cakes, and I did it two days before the Mid Autumn Festival. Because of the time, I delayed publishing the recipe after the festival. "

Production steps:

Step 1: (1) first mix with the moon cake skin: weigh the invert syrup.

Step 2: add water and peanut oil, stir well.

Step 3: sift in the low powder.

Step 4: first cut and mix with a rubber scraper until there is no powder.

Step 5: then use your hands to form a ball, wrap it with plastic wrap, and refrigerate for 2 hours according to the situation. (don't knead the dough like steamed bread. It's OK to make a smooth dough.)

Step 6: egg yolk can be soaked in edible oil for half an hour in advance to remove fishiness. Then drain, gently wipe off the oil with kitchen paper and bake in the oven for 6 to 8 minutes. (because I didn't plan to make moon cakes at the beginning, I didn't pickle so many salted duck eggs myself. This is raw salted duck eggs bought from the vegetable market. If I want to buy the processed salted egg yolk that can be used directly, I don't need these steps.)

Step 7: (2) moon cake filling: prepare lotus seed paste.

Step 8: (take the big 100 Ke cake as an example): divide the skin of the moon cake into 30g and knead it into 60g. Five for each.

Step 9: dig a hole in the middle of the lotus paste and put in an egg yolk.

Step 10: close up and knead.

Step 11: (3) start making moon cakes: take a piece of moon cake skin and put it in the center of your palm.

Step 12: put a lotus seed paste with egg yolk.

Step 13: put a lotus seed paste with egg yolk.

Step 14: push it up, close the mouth and knead it round.

Step 15: put the wrapped moon cake into the mold and press it slightly with your hand. (before putting it into the mould, put a little dry powder into the mould, shake it to leave it on the flower pieces and edges, and then pour out the excess powder, so that it doesn't stick to the mould)

Step 16: first button the moon cake mold upside down in the baking tray, press out the pattern with force, then carefully exit, and button the moon cake in the baking tray covered with tin foil.

Step 17: do it in turn.

Step 18: put in the preheated oven 180 degrees, 10 minutes.

Step 19: after the moon cake is put into the oven, prepare an egg yolk. (as for the egg yolk water, I think the predecessors generally adopt two methods, one is an egg yolk plus a spoonful of egg white, the other is an egg yolk plus a spoonful of water. I personally think so, because the egg white is sticky, the one with water should be better brushed, so my egg yolk water is an egg yolk plus a spoonful of water.)

Step 20: after 10 minutes, the surface of the moon cake has dried. At this time, take it out to cool it a little, and then gently and thinly brush the moon cake with a layer of egg yolk. (it's very hot when you take it out. If you don't cool it, the egg yolk will dry up as soon as you brush it. If the coating is uneven, the surface of the moon cake will not be beautiful enough.)

Step 21: bake again in the oven for about 10 minutes until the moon cake is colored. (the specific time is based on the habit of your oven)

Step 22: another 10 mooncakes. (I took one out of 10 because they didn't look good. Because the mooncake is 50g, I used half of the yolk.)

Materials required:

Low powder: 200g

Invert syrup: 150g

Jianshui: 2G

Peanut oil: 50g

Lotus paste: 600g

Salted egg yolk: 10

Egg yolk water: right amount

Note: the heart of the poem phrase: 1: About salted egg yolk, some are not baked directly into the package, because I have no experience, a little afraid of not baked, so baked in advance. 2: My yolk is not pickled by myself, it's raw salted duck egg bought from the market, so I have to soak it in oil for half an hour to get rid of the smell. If it's a salted egg yolk that can be bought and used directly, it's not necessary. 3: The baking time is based on your own oven. When baking for the first time, make sure the surface of the moon cake is dry, otherwise, the pattern of the moon cake will be pasted off when brushing the yolk water. And just take out from the oven, don't brush, to a little cool for a while, so as not to brush while hot, egg yolk cooked, resulting in the moon cake surface is not smooth. 4: Just baked out of the moon cake skin is relatively hard, not suitable for immediate consumption, after cooling, put into the fresh box, return oil 2, 3 days to eat. (I made this the day before yesterday, and it's OK to return the oil, because tomorrow is the Mid Autumn Festival, so no matter whether it's good or not, I have to take a picture first, ha ha) 5: when tasting the moon cake, you can match it with a pot of flower tea, green tea, oolong tea and other light tea; you'd better drink some acetic acid or acid drinks to help digestion, but to get rid of the greasiness.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: other

Chinese PinYin : Zui Ai De Guang Shi Yue Bing Dan Huang Lian Rong Yue Bing