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

Lotus egg yolk moon cake

Introduction:

"Cantonese style moon cakes are the mainstream of moon cakes, and the audience is very wide. However, some new moon cakes have appeared on the market in recent years. Desktop moon cake is one of them. It seems that this kind of table moon cake is not very different from the Cantonese style. In fact, there are great differences in the materials and methods of making the cake skin. Collected a few prescriptions, choose this material easy to find formula to try, make the moon cake has a touch of milk

Production steps:

Step 1: prepare the crust material

Step 2: mix and sift all kinds of powders

Step 3: add other materials

Step 4: knead into a uniform dough

Step 5: divide the salted egg yolk into four parts

Step 6: 15g lotus seed paste, press a small nest in the middle

Step 7: add the yolk

Step 8: wrap and round

Step 9: make all the egg yolk fillings, and divide the dough into small balls of 12g each

Step 10: take a piece of cake skin, press flat, and put in the stuffing

Step 11: wrap it up

Step 12: finish rounding, one by one

Step 13: sprinkle a small amount of flour in the moon cake mold and shake evenly

Step 14: pour out the extra flour and put in the moon cake

Step 15: press out the pattern

Step 16: put into the baking tray, put into the oven preheated 200-220 degrees, bake for about 10 minutes

Step 17: after coloring the surface, take out the egg brushing liquid, put it back in the oven, turn 180 degrees and bake for 15-20 minutes,

Step 18: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 185g

Powdered sugar: 85g

Milk powder: 10g

Baking powder: 2G

Butter: 40g

Maltose: 40g

Salt: 2G

Whole egg liquid: 40g

Salted egg yolk: 9

Lotus paste: 500g

Egg liquid: right amount

Note: the ratio of skin to stuffing is 4:6, which is pure stuffing saving. If you like thin skin and big stuffing, you can also make it into 3:7 or 2:8. Butter should be put in advance and softened at room temperature before use.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tai Shi Lian Rong Dan Huang Yue Bing