Moon cake with egg yolk and lotus seed paste

Moon cake with egg yolk and lotus seed paste

Introduction:

"The Mid Autumn Festival is coming. At this time of full moon, it's a kind of heart and a kind of sentiment to make a mooncake for family and friends. What you want is not delicious, but the fun. What you enjoy is the process."

Production steps:

Step 1: soak salted egg yolk in corn oil for half an hour, remove and drain.

Step 2: mix the syrup and corn oil, stir well.

Step 3: sift in the low powder and mix well.

Step 4: knead into a ball, cover with plastic film and relax for 1-2 hours.

Step 5: soak the lotus seeds in advance for more than 6 hours, and remove the lotus heart.

Step 6: put the pot on the fire, add lotus seeds and pour in some water. (no lotus seeds)

Until the lotus seeds are cooked, beat them out for 20 minutes.

Step 8: turn back to the pot, add sugar and stir fry slowly.

Step 9: add corn oil in three times and stir fry until the lotus paste does not stick to the pan.

Step 10: after air cooling, divide into 12 portions, knead into balls and set aside, 40g / portion.

Step 11: take out the flabby crust and divide it into 12 portions, 15g / portion.

Step 12: put salted egg yolk in the middle of lotus seed paste, wrap it in lotus seed paste and roll it round.

Step 13: take a piece of cake skin, flatten it with the palm of your hand, wrap it in the lotus paste, slowly push it upward to form a ball, and then pinch it tightly.

Step 14: roll the green body with a layer of flour to prevent sticking.

Step 15: put the green body into the moon cake mold after finishing.

Step 16: light press molding.

Step 17: drain into the baking tray and spray a little water on the surface one by one.

Step 18: preheat the oven at 200 ℃, bake in the middle layer for 5 minutes, take out and brush a layer of egg liquid after shaping.

Step 19: continue to bake in the middle for 15 minutes.

Materials required:

Crust: low flour: 100g

Invert syrup: 75 g

Corn oil: 100ml

Jianshui: 1g

Lotus seed paste: 300g

Soft sugar: 150g

Salted egg yolk: right amount

Egg liquid: right amount

Note: 1, used to make cantonese moon cake stuffing heart, no matter what kind, must use a very low moisture content varieties, in order to avoid too high moisture make baked moon cake crack. 2. When packing stuffing, be patient. The strength must be even. Gently push upward with the palm of your hand until it is completely wrapped. 3. Spray a little water before baking to make the flour paste on the surface and make the pattern clearer after baking. 4. After baking, the moon cake will expand, so pay attention to the gap when placing the moon cake; if there is a small crack in the moon cake, it doesn't matter, it will automatically retract after cooling, and the crack will be invisible; if the crack is too large, it is likely that the stuffing is too wet, or the furnace temperature is too high. 5. The baked moon cake should be completely cooled and then sealed for 1-2 days. If it is not completely cooled and sealed, the extra steam will cause the cake skin to be wet and sticky.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet