Cantonese style moon cake with bean paste and egg yolk

Cantonese style moon cake with bean paste and egg yolk

Introduction:

"This is the most traditional Cantonese style moon cake. I've been eating moon cakes for decades, and I've always had one kind of stuffing - bean paste. Another is egg yolk bean paste. Anyway, it's all bean paste. You can make do with it. Follow me to eat bean paste!"

Production steps:

Step 1: 85 g of invert syrup, 2 g of Jianshui (alkali: water = 1:4), 30 g of salad oil and 130 g of low gluten flour. I can make 8 63g moon cakes with 8 molds for this dough.

Step 2: add water into the syrup and stir well.

Step 3: add salad oil and stir well.

Step 4: sift the flour and add it to the syrup.

Step 5: mix smooth dough with a scraper.

Step 6: wrap it with plastic wrap and put it in the refrigerator to relax for 1 hour.

Step 7: the production process of bean paste and egg yolk stuffing: < br > a packet of salted egg yolk and a packet of red bean paste (500g).

Step 8: take 250 grams of red bean paste, add 150 grams of dry starch, stir evenly, separate out the preparation, and rub into a uniform ball shape.

Step 9: powder the palm, flatten a bean water ball, put in a salted egg yolk, gently push and wrap it, and rub it round to make a bean paste and egg yolk filling.

Step 10: take out the crust material in the refrigerator, divide it into eight equal parts, and rub it round.

Step 11: flatten the crust and add a bean paste and egg yolk filling.

Step 12: gently push the package to close up and round it.

Step 13: Sprinkle proper amount of dry starch into the mold, then pour it out, put the moon cake ball into the mold, flatten and compact it, and then gently push the bottom to place it on the baking tray paved with tin foil.

Step 14: spray a small amount of water on the surface of the moon cake, preheat the oven at 200 ℃, bake in the middle layer for about 6 minutes until the surface is slightly colored. After cooling for 5 minutes, brush with egg liquid, only brush the side of the surface without brushing (egg liquid is prepared with 20g egg yolk and 10g protein). Bake again, about 10 minutes, the surface will be golden.

Materials required:

Invert syrup: 85 G

Jianshui: 2G

Salad oil: 30g

Low gluten flour: 130g

Note: baked moon cake wrapped with plastic wrap, refrigerated in the refrigerator, waiting for the oil can be eaten.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet