Cantonese white lotus egg yolk moon cake(guang shi bai lian rong dan huang yue bing )

Cantonese white lotus egg yolk moon cake

Introduction:

"I don't like moon cakes with fruit flavor. My favorite ones are egg yolk moon cakes of Cantonese style and moon cakes of Suzhou style. Mid Autumn Festival to the market, the price of egg yolk moon cake is not cheap, and it is not safe, I do not know what additives to add, so I want to do it by myself, the required materials are purchased from Taobao, the first time to do moon cake there are many deficiencies, but the taste is still good, this time only do eight, a moment's effort to finish. Generally speaking, it feels good. Baking has the charm of making people feel better! "

Production steps:

Step 1: prepare all the ingredients and divide the filling into 20 equal parts.

Step 2: mix the syrup, alkaline water and salad oil (preferably corn oil or peanut oil, which will smell better), then add the low gluten flour, and mix well with a scraper. Do not overdo it. Put it in the fresh-keeping bag and wake up at room temperature for one hour.

Step 3: divide 10 grams into 20 equal parts

Step 4: divide the lotus seed paste into 20 equal parts, take the lotus seed paste and wrap the egg yolk into the lotus seed paste.

Step 5: take the dough, flatten it, wrap it in the stuffing ball, round it and add a little flour to prevent it from sticking. (this step is very important. You need to be careful and gentle to make the whole dough evenly wrapped on the outside of the filling ball. Take your time. Practice makes perfect.)

Step 6: take the moon cake mold and press it. My mold is 50 grams, Taobao has 75 grams, 100 grams of a variety of options. You can sprinkle flour in the mold to prevent sticking.

Step 7: brush some oil inside the baking pan to prevent sticking, put the moon cake into the pan, and spray some water on the surface of the moon cake.

Step 8: preheat the oven for 200 degrees and bake for 20 minutes (after baking for 5 minutes, take out the egg yolk, brush the surface only, not the side, and then put it into the oven.)

Step 9: after baking the finished product, the yolk liquid brush is not uniform, so the surface color of the moon cake has a shade, which may also be caused by my oven is not advanced.

Step 10: the skin of the newly baked moon cake is very hard and needs to return oil. I return oil in 24 hours and it will be swept away the next day.

Materials required:

Low gluten flour: 100g

Lotus seed paste: 600g

Egg yolks: 20

Invert syrup: 75 g

Blended oil: 25g

Alkali water: 2.5G

Egg liquid: 1

Precautions: 1. Materials for making moon cakes can be bought on taobao.com. 2. It's better to use corn oil or peanut oil, which will be more fragrant. I don't have it at home, so I use blended oil instead. It's also delicious. 3. I did it a week before the Mid Autumn Festival this year. The temperature at that time was more suitable for room temperature. 4. Happy Mid Autumn Festival!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Guang Shi Bai Lian Rong Dan Huang Yue Bing