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

Lotus egg yolk moon cake

Introduction:

"This moon cake is my first work of cantonese moon cake, so there are various dissatisfactions, but the taste of the finished product is still full of confidence. Last year, I was envious of the Cantonese style made by my predecessors. I also felt that it was too complicated to try. This year, I finally summoned up the courage and felt that it was not difficult at all. What was more troublesome was the filling. The taste of the filling decided the taste of the moon cake. So this time, I used lotus seed paste and egg yolk made by myself. The salted egg was pickled in the most traditional saturated salt water. Later, it will be put on the log. The homemade pure lotus seed paste stuffing is also less sugar and less oil. The taste is light, but it is absolutely dense and delicious. My friends said that it's not as sweet as the one sold outside. Now there are a lot of food quality problems outside. If you have time to be interested, you'd better make it yourself. There are many steps, but it's really not difficult at all. "

Production steps:

Step 1: first prepare the egg yolk and lotus paste filling: take fresh salted egg yolk for preparation;

Step 2: divide the lotus paste into 20 equal parts, cut the salted egg yolk in half into 10 grams, and each one into 20 equal parts;

Step 3: take the lotus paste and wrap the egg yolk into the lotus paste. Do not have any gaps and press tightly, otherwise the finished product will collapse locally;

Step 4: round into egg yolk and lotus seed paste filling ball for reserve;

Step 5: making cake skin: prepare low flour, invert syrup, soap water and corn oil;

Step 6: mix the conversion syrup, soap water and corn oil well;

Step 7: add low powder again;

Step 8: mix well with rubber scraper in the form of cutting and mixing, do not over mix;

Step 9: put in the fresh-keeping bag or plastic film and wake up at room temperature for 1 hour;

Step 10: divide 10 grams into 20 equal parts;

Step 11: press the cake skin into a thin sheet and press it flat with the palm of your hand;

Step 12: pack in the stuffing ball. After covering part of the stuffing, slowly push the crust up and close the mouth by hand. Be careful not to break the crust;

Step 13: beat a little flour to prevent sticking after rounding;

Step 14: after the mold is washed and dried, sprinkle the flour, and then knock off the excess flour. The first operation is OK, and the rest just need to sprinkle the flour on the dough;

Step 15: put the dough into the mold, pay attention not to scratch the surface, or the filling will be exposed;

Step 16: press the moon cake mold directly on the baking plate, press out the moon cake pattern, and the embryo is ready;

Step 17: re-enter the oven for 180 degrees and bake for about 20 minutes. Control the temperature and time according to the oven and the degree of skin coloring;

Step 18: seal and store for about 24 hours, then return to oil for consumption.

Materials required:

Low powder: appropriate amount

Invert syrup: 75 g

Jianshui: 2.5G

Liquid butter: 25g, or corn oil, peanut oil

Egg liquid: one

Lotus paste: 600g

Yolks: big 10, small 20

Note: 1. I use 20 50g moon cakes, the ratio of cake skin and filling is 2:8, the skin is thin, it can also be made into 3:7, it is estimated that the bag will be easier to operate; 2. When brushing the egg liquid, just brush the surface, do not brush the side, do not absorb too much egg liquid when brushing, do not pile the egg liquid on the pattern, otherwise the finished pattern is not obvious; 3 According to the ratio of stuffing and crust, some of them take 3 days, but the oil will be very soft after 24 hours. 4. Cantonese moon cakes don't need to be put in the refrigerator, as long as they are kept at room temperature, but homemade ones don't have preservatives. Let's make a small amount of them and eat them as soon as possible.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: sweet

Chinese PinYin : Lian Rong Dan Huang Yue Bing