Cantonese lotus moon cake

Cantonese lotus moon cake

Introduction:

"Moon cakes originated in the Tang Dynasty. It is said that during the reign of emperor Gaozu of the Tang Dynasty, General Li Jing conquered Turk. He won the victory by the secret message of moon cakes and returned triumphantly on August 15. Since then, eating moon cakes has become an annual custom. However, the description of enjoying the moon and eating moon cakes in the Mid Autumn Festival originates from the West Lake sightseeing Club of the Ming Dynasty, "August 15 is called the Mid Autumn Festival, and the folk use moon cakes to inherit the meaning of reunion.". According to the origin, sales and characteristics of traditional moon cakes, there are four main groups, including Cantonese style moon cakes, Beijing style moon cakes, Soviet style moon cakes and Chaozhou style moon cakes. Common moon cake fillings include lotus seed paste, bean paste, ham In recent years, more and more moon cakes have been used, but I still prefer traditional moon cakes and traditional taste. "

Production steps:

Step 1: pour peanut oil, soap water and syrup into a bowl, and stir well with a manual egg beater.

Step 2: sift the flour and mix it into the solution.

Step 3: mix it into dough. The newly mixed dough is very sticky. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using

Step 4: divide the salted egg yolk into four parts.

Step 5: put the yolk into the oven and bake at 120 ℃ for 10 minutes.

Step 6: prepare the lotus seed paste.

Step 7: divide the lotus seed into small balls of about 25g.

Step 8: take out the moon cake skin, divide the moon cake skin into 25g each, and rub it round.

Step 9: take the cake skin and flatten it into a circle.

Step 10: add the lotus paste.

Step 11: add the yolks.

Step 12: carefully wrap the crust on the stuffing with your hands and put it away.

Step 13: lightly smear a layer of corn oil on the moon cake blank, put it into the mold, and press out the shape of the moon cake evenly.

Step 14: carefully move the pressed moon cake to the tin foil covered baking tray.

Step 15: preheat the oven at 190 ℃ and bake for 20 minutes until the surface is golden.

Materials required:

Medium gluten flour: 100g

Invert syrup: 75g

Peanut oil: 25g

Jianshui: 2G

White lotus seed paste: 200g

Salted egg yolk: 2

Note: I made 6 times the amount at a time. Our family likes to eat moon cake skin, so the ratio of skin to sink is 1:1. Our family doesn't like the taste of egg yolk, so we didn't brush egg yolk. The prepared moon cake must be delicious after the skin of the moon cake returns to oil the next day.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet