Cantonese style moon cake with egg yolk and lotus seed paste

Introduction:

"Yolk extracted from fresh salted duck eggs. This Cantonese lotus paste is also made by ourselves without additives

Production steps:

Step 1: for the sake of freshness and safety, I choose the yolk extracted from the fresh salted duck eggs in the market. It's very cost-effective····

Step 2: the duck eggs must be washed clean, because the surface is very dirty. This step can't be ignored!!!

Step 3: separate the egg yolk from the egg yolk. Because we only need to use the egg yolk to make moon cakes, we can seal the remaining egg yolk and cook it in the refrigerator. Don't waste it!

The fourth step: put the yolk in a large bowl and add the Baijiu to pickle for a moment.

Step 5: put the salted egg yolks on the baking tray covered with tin foil. Pay attention to the gap so as not to stick together. Bake in a preheated oven at 140 ℃ for about 7 minutes. Remember not to bake until the oil comes out, otherwise it will affect the taste of the moon cake

Step 6: after the egg yolk is cooled, soak it in cooking oil until ready to use.

Step 7: the cake skin can be made before processing the egg yolk, because the cake skin needs to be refrigerated for more than one hour.

Step 8: add alkali water into the invert syrup and stir evenly, then add peanut oil and stir evenly.

Step 9: the mixture is emulsified··

Step 10: add the sifted powder in advance. Do not stir at this time! To gently mix and press without powder to complete ~ (≥ ▽≤) / ~ Lala, the prepared crust is wrapped in plastic wrap and put into the refrigerator to relax for more than 1 hour. At this time, we can weigh the filling~

Step 11: weigh the lotus seed paste and other fillings... Because I make 100g moon cakes, the crust is 20g, and the amount of fillings and egg yolks is 80g.

Step 12: take a lotus seed paste and put in the egg yolk according to a hole.

Step 13: close the mouth slowly with tiger mouth, don't use so much force to prevent the yolk from breaking.

Step 14: add a little flour in the die, shake off the flour and press the moon cake. Hold the die with your left hand and do not let the die move. Then press it gently with your right hand to get out of the die.

Step 15: bake in a preheated 200 ℃ oven for about 7 minutes. Take out the egg liquid. Remember, don't apply too much egg liquid evenly, so as not to affect the blurring of the surface pattern. Adjust the oven to 175 ℃ and bake for about 10 minutes. The baking time and temperature should be determined according to your oven·

Step 16: the moon cake just out of the oven should not be eaten immediately, it will be very hard, so you have to wait for a day or several days to soften the oil before you can eat it. The taste is good. Remember to wait for the moon cake to cool, cover it with plastic wrap or cover, and return the oil at room temperature. Here, winki teaches you a quick way to return the oil. You can put the moon cake in the sun, but not too long. The oil return speed will be much faster·

Step 17: the moon cake can be packaged after oil return·

Step 18: is it much better to add the packing bag··

Step 19: the packing box is much more beautiful. If you give it away, you should have a pair of disposable knives and forks. The picture above... I hope you like it. Happy Mid Autumn Festival here, everyone!!! Happy birthday to myself, too

Materials required:

Low gluten powder: 220g

GAOJIN powder: 20g

Invert syrup: 170g

Peanut oil: 60g

Alkali water: 4G

Baijiu: moderate amount

Flour: right amount

Egg liquid: right amount

Lianrong: 25

Salted egg yolk: 25

Water: moderate

Note: lotus seed paste is also made by ourselves, peanut oil is not bought, but also squeezed by my grandmother, so they are very safe~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet