[Cantonese style moon cake with lotus seed paste and egg yolk] challenge the most classic Cantonese style moon cake

[Cantonese style moon cake with lotus seed paste and egg yolk] challenge the most classic Cantonese style moon cake

Introduction:

"Let's make it clear in advance. This is my first time to make Cantonese style moon cakes. Before that, my heart was still quite uneasy, and I was also hesitant to do it... But how can I know the result if I don't try? Then I made up my mind to get rid of all difficulties and decided to try and challenge the classic Cantonese style moon cake - Cantonese style lotus egg yolk moon cake. Because cantonese moon cakes need a lot of materials, such as "conversion syrup", "Jianshui" and so on, because I'm the first time to try, so these things are all bought from Taobao, save something! In the future, I will try to make the conversion syrup by myself. That's what I'll say. Let's talk about the present first, prepare the materials, and then I'll do it! Taobao is really convenient. You can sell everything, including molds and materials. If you want to make moon cakes, you can search for moon cakes on Taobao Search, and you can see a lot of things you need. It's really convenient! It's true to say that "once born, twice cooked". When I made this Cantonese style moon cake, I took it seriously and carefully, step by step, in strict accordance with the formula and requirements. I stayed in the kitchen all night... However, when the moon cake came out in the dead of night, I couldn't help but feel excited for a long time. The joy of success came naturally, and the hard work and tiredness disappeared. Although, it was not so perfect, although, this "oil return" process had been waiting for two or three days, I felt that it was almost the same, so I couldn't wait to have a taste, Well, it's delicious! Really really good to eat Oh ~ ~ ~ ~ also waiting for "oil", but, but, I still feel as if I have succeeded

Production steps:

Step 1: 1. Prepare the materials.

Step 2: 2. Add Jianshui (2.5G) into the conversion syrup (75g), stir and mix well.

Step 3: 3. Add peanut oil (25g) into the mixture of syrup and water.

Step 4: 4. Mix well.

Step 5: 5. Pour in flour (100g) and milk powder (5g) and knead into dough.

Step 6: 6. Wrap the dough with plastic wrap and let it stand for 1 hour.

Step 7: 7. After standing, divide the dough into small portions (10g each) as needed.

Step 8: 8. Weigh the yolk and filling. (egg yolk + lotus paste = 40g). The ratio of skin to filling is 1:4. I make a 50g moon cake. I divide the dough into 10g and the filling into 40g

Step 9: 9. Divide the lotus seed paste into two equal parts. After flattening, wrap the egg yolk and round it.

Step 10: 10. Become a ball for use.

Step 11: 11. Take a crust dough and flatten it on the palm of your hand. (you can pat some flour on the palm to prevent sticking).

Step 12: 12. Put the stuffing in the middle of the dough and slowly push the crust up with both hands to wrap the stuffing. Until the filling is completely wrapped. Pay attention to the strength, try to make the cake as thick and thin as possible, don't show the stuffing.

Step 13: 13. After wrapping, make a ball. Pat a little flour on the ball to demould for a while.

Step 14: 14. Put the round dough into the moon cake mold. (moon cake mold also sprinkles a little flour to prevent sticking).

Step 15: 15. Press the moon cake mold directly on the baking plate to press out the moon cake pattern. Pick up the moon cake mold and take out the moon cake.

Step 16: 16. Spray some water on the surface of the moon cake and put it into the oven preheated for 200 degrees.

Step 17: 17. Prepare the egg. I used an egg yolk and 10 grams of egg white.

Step 18: 18. Bake for about 5 minutes. After the pattern of the moon cake is shaped, take it out and brush the surface with egg yolk (only the surface, not the side). Be sure to brush evenly, I'll be a little rough.

Step 19: 19. Put it in the oven again and bake it until it is waist drum shaped and the crust is evenly colored. A total of about 20 minutes to bake (time for reference, please adjust according to the actual situation of the oven).

Step 20: 20. After thoroughly cooling, seal and store, waiting for oil return.

Materials required:

Low gluten flour: 100g

Milk powder: 5g

Conversion syrup: 75 g

Jianshui: 2.5G

Peanut oil: 25g

Lotus paste filling: 600g

Egg yolks: 20 (10g each)

Egg white: 10g

Note: 1. If you want to make moon cakes with other fillings, the whole process is basically the same, that is, you can change the fillings into what you like. The ratio of skin and filling is 1:4, too little will lead to the pattern is not obvious. 2. The moon cake just coming out of the oven is very dry and hard. After cooling, if you want to seal it for a period of time, the cake skin will become soft and the surface will produce a layer of oily luster. This process is called "oil return". The oil return of cake skin is related to the formula of cake skin, the formula of invert syrup and the type of filling. According to the production of moon cakes, the time of oil return is also different. Some may take three or five days, some even a week. If the moon cake does not return oil, it means that there is a problem in the production! 3. The soap water used in moon cake is used to neutralize the acidity of syrup. Because if the crust is acidic, it is not easy to color when baking, and the more alkaline the crust is, the easier it is to color when baking. In addition, Jian water can also make cake skin produce slight fluffy effect. It should be noted that due to the differences in production (different syrup concentration, different acid content, etc.), the amount of water required for different conversion syrup is different, and the dosage in the formula may not meet your actual requirements.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet