Cantonese style moon cake with bean paste and egg yolk

Cantonese style moon cake with bean paste and egg yolk

Introduction:

"How to make bean paste: http://home.meishichina.com/recipe-88543.html Preparation method of invert syrup: http://home.meishichina.com/space-790922-do-blog-id-364708.html How to make soap water: the ratio of edible soda water is 1:3 (for example, 40g soap water can be made by mixing 10g soda water with 30g water). The ratio of skin and filling is 1:4. (example: if you make a 50g moon cake, divide the crust into 10g pieces of dough, and then fill it with 30g bean paste and 10g egg yolk)

Production steps:

Step 1: raw material drawing.

Step 2: the yolks in bags are of different sizes, so it is necessary to divide each egg yolk into 10g.

Step 3: mix the invert syrup with water.

Step 4: pour in the salad oil and mix well.

Step 5: mix the flour with milk powder.

Step 6: pour step 4 into step 5 and mix well.

Step 7: knead into dough, wrap it with plastic film and let it stand for 1 hour.

Step 8: divide each 30g of bean paste filling.

Step 9: pack in 10g egg yolks. It's all wrapped up and set aside.

Step 10: divide the dough into 10g portions.

Step 11: dip a little flour to prevent sticking, flatten and pack in the bean paste filling.

Step 12: push the crust up slowly to cover the filling. Try to make the crust as thick and thin as possible, and don't expose the stuffing.

Step 13: make a ball after wrapping.

Step 14: pat a little flour on the ball for easy demoulding. Put the round dough into the moon cake mold.

Step 15: press the moon cake mold directly on the baking plate to press out the moon cake pattern (don't oil the baking plate, and don't pad anti stick things, but you can pad tin foil). Spray some water on the surface of the moon cake and bake it in a preheated oven for about 5 minutes.

Step 16: after the pattern of the moon cake is shaped, take it out, brush the surface with egg yolk (only brush the surface, not the side), and then put it into the oven for about 20 minutes.

Step 17: cool after baking, put it into a sealed container and wait for oil return.

Materials required:

Medium gluten flour: 100g

Invert syrup: 75g

Milk powder: 5g

Jianshui: 1g

Salad oil: 25g

Bean paste: 750g

Salted egg yolk: 20

Egg yolk water (whole egg liquid): appropriate amount

Note: 1. It is not recommended to use cooked salted egg yolk. If you think salted egg yolk is fishy, you can soak it in oil for half an hour to remove the fishy smell. 2. Just baked moon cake, cake skin is very dry and hard. After cooling and sealing for a period of time, the cake skin will gradually become soft and the surface will produce a layer of oily luster. This process is called "oil return". According to the production of moon cakes, the time of oil return is also different. Some may take three or five days, and some may even take a week. If the moon cake does not return oil, it means that there is a problem in the production. 3. The crust should not be too thick, and the ratio of the crust to the filling should be 1:4. If the cake skin is too thick, it is easy to deform when baking. Secondly, if the syrup is too thin and there is too much water, the pattern of the baked moon cake is not clear.

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: salty and sweet