[Cantonese white lotus egg yolk moon cake]

[Cantonese white lotus egg yolk moon cake]

Introduction:

"A few days ago, there was still a little stuffing left for making moon cakes. After looking at the rest, we could make moon cakes again. It's really 15 times. The last time we made white lotus seed paste, it tasted good. Seeing that everyone was making egg yolk, I also wanted to try it. It happened that there were some cooked salted duck eggs at home, so I wanted to pick out the egg yolk to make it? They all bought raw salted duck eggs. Is it too much trouble to bake them at home? Last night, after dinner, I put the soaked clothes in the washing machine, and then I went to the kitchen to light up the night. In fact, it's not difficult to make moon cakes. It's nearly 11 o'clock when the moon cakes are baked. Fortunately, the moon cakes are still passable. In the morning, I cut the yolks to see if they are round. Anyway, my son said it's better It's delicious. That's fine. "

Production steps:

Step 1: mix the syrup with salad oil and lye

Step 2: beat evenly until the color turns white

Step 3: sift in flour

Step 4: stir well and refrigerate for 1 hour.

Step 5: divide the frozen dough into 5 parts, knead it round and use it as the skin of the moon cake

Step 6: divide the lotus seed paste into 5 parts and knead them

Step 7: five salted duck yolks

Step 8: flatten the lotus seed paste and put it into the egg yolk

Step 9: wrap the yolks

Step 10: flatten a crust and put in the stuffing

Step 11: good dough

Step 12: put it into the moon cake mold with pictures installed (put a little flour in advance to prevent adhesion) my mold is 100g

Step 13: press mouth down on the baking tray covered with oil paper, and use a little force. If you don't use force, the pattern is not clear. If you use force, the moon cake will deform.

Step 14: spray a little water on the surface of the pressed moon cake before baking, bake it at 160 ℃ for 5 minutes, spray water again, bake it again for 5 minutes, brush the egg liquid and continue baking for 10 minutes until the surface is golden (for reference, my oven has only two layers)

Materials required:

Flour: 100g

White lotus seed paste: About 250g

Invert syrup: 75 g

Salad oil: 25g

Alkali water: 1g

Cooked salted duck egg yolk: 5

Precautions: 1. Put the crust in the cold storage, and take it out after the filling is ready, so that it doesn't touch your hands. 2. I use the cooked yolk. Most people use the raw yolk. I buy it and bake it in the oven. 3. Spray water on the surface before baking for about 5 minutes, then spray water again, so that the baked moon cake is not easy to dry and crack. There is no egg liquid on the recipe. I changed it myself, and the crust with egg liquid is very yellow. This is the moon cake that came out of the oven at 11 o'clock last night. The picture I took in the morning is a little oily, and it will look better after a few days.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet