Egg yolk lotus paste moon cake(dan huang lian rong guang shi yue bing )

Egg yolk lotus paste moon cake

Introduction:

"I've been eating Cantonese style moon cakes since I was a child. I didn't like Cantonese style moon cakes very much since I was in high school. It's too sweet and greasy. Now I like Cantonese style moon cakes again. Why? Because it seems that it's not so sweet and greasy, you can also add your favorite stuffing. The finished product is not bad, and has also been praised by your mother-in-law. Egg yolk Lianrong Cantonese style moon cake: Ingredients: 100g ordinary flour, 70g invert syrup, 2G Jianshui, 30g peanut oil, about 260g Lianrong stuffing, 10 salted duck egg yolks, 1 egg (brush surface), appropriate amount of high powder mold: 63g moon cake mold baking temperature : 185 ℃ 5 min 15 min "

Production steps:

First step salted duck egg, remove the Baijiu from the raw salted duck egg, remove it in the boiling pot and steam it for 5 minutes.

Step 2: put the invert syrup into a bowl, slowly add the peanut oil, and stir until the consistency of the liquid is the same, then add the soap water to mix well;

Step 3: sift in the common flour and stir evenly like the cake paste;

Step 4: knead the flour and liquid into a ball, cover it with plastic film and let it stand for 1-2 hours;

Step 5: the weight of the egg yolk and lotus sink is about 40g. Weigh the egg yolk first, and then put on the lotus sink. After weighing, pack the egg yolk into the lotus sink for standby;

Step 6: divide the dough into 20 grams evenly;

Step 7: knead the small dough evenly and flatten it in the palm of your hand. Try to make it flat and thin. Add the lotus seed paste and egg yolk stuffing;

Step 8: close the mouth with tiger mouth, slowly push the dough upward and wrap it well;

Step 9: put the wrapped moon cake into high flour and roll it. Wrap it with a thin layer of flour. It is easy to demould after pressing into the mold;

Step 10: put in the mold, buckle it in a flat place, press it with an appropriate force, and then demould it;

Step 11: put the demoulded moon cake into the baking tray and spray the moon cake with a water spray kettle to prevent cracking during baking;

Step 12: put the preheated oven at 185 ℃ for 5 minutes;

Step 13: use a fine hair brush to brush a few thin layers of egg liquid on the upper surface of the moon cake. Don't brush on the side, but brush evenly on the top;

Step 14: brush the moon cake with egg liquid, and then send it to the oven to bake at 185 ℃ for 15 minutes. Color the moon cake evenly. Take out the moon cake and put it into the fresh-keeping bag after it is completely cooled. After 2 days of oil return, the hard moon cake will soften, and it will be oily, so you can eat it.

Materials required:

Common flour: 100g

Invert syrup: 70 g

Jianshui: 2G

Peanut oil: 30g

Lotus seed paste: About 260g

Salted duck egg yolk: 10g

Egg: 1

High gluten flour: right amount

Note: salted duck egg Baijiu can be used to remove the fishy smell and then steamed it on the pan. It is easier to wrap it. The yolk in the baked moon cake will be round. 2, flour and liquid need not be overturned and mixed evenly. 3, when the outer skin of the moon cake is taken, it needs to be a little more careful, so that the invagination is evenly wrapped on the outer skin, so that the moon cake is not easy to meat stuffing. 1. 4. In step 9, you can also apply oil on the moon cake barrel to prevent adhesion and easy demoulding; 5. When brushing the egg liquid, you must not brush the side, otherwise there will be cracked egg liquid on the side of the baked moon cake, which will affect the appearance; 6. The freshly baked moon cake is hard, which will naturally return oil after two days, then it will be soft.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dan Huang Lian Rong Guang Shi Yue Bing