Peanut and egg yolk. Bean paste and egg yolk moon cake

Peanut and egg yolk. Bean paste and egg yolk moon cake

Introduction:

"After work today, I thought that today is the Mid Autumn Festival, so I started to make moon cakes. The red bean paste I made the day before yesterday was not enough, and then I made peanut stuffing with peeled peanuts. The peanut stuffing, not to mention the super good taste, is sweet and delicious. It's a good choice. Please forgive me for the bad part of the first moon cake, and study hard to improve it."

Production steps:

Step 1: the production of peanut sink: 1. Wash the peeled peanuts and put them into the pressure cooker to cook until soft and rotten

Step 2: 2. The cooked peanuts can be beaten into peanuts with a blender and poured into the pot. Add oil and sugar and stir fry over low heat

Step 3: 3. Stir fry the peanut stuffing until the hardness is moderate

Step 4: making moon cake: 1. Soak egg yolk in edible oil for about half an hour in advance to remove fishiness. Then drain and bake in the oven for 8 minutes

Step 5: 2. Weigh 150 grams of invert syrup

Step 6: 3. Add water and peanut oil, stir well

Step 7: 4. Sift in low gluten flour

Step 8: 5. Use a rubber scraper to cut and mix it without powder (I used a spoon instead of a scraper)

Step 9: make the dough into a ball, wrap it with plastic wrap, and wake up at room temperature for about 2 hours

Step 10: the moon cake skin is divided into 15g knead round, the bean paste is divided into 30g knead round, the peanut sink is 30g knead round

Step 11: wrap the bean paste in the egg yolk and knead it round

Step 12: wrap the peanuts in the egg yolk and knead them

Step 13: take a piece of moon cake skin, put it in the center of your palm, press it flat. Put a bean paste stuffing wrapped with egg yolk, and slowly push the moon cake skin upward (the moon cake skin has good extensibility, although it is wrapped for the first time, it is still easy to push it slowly.)

Step 14: push it to the top and knead it

Step 15: put the wrapped moon cake into the mold and press it slightly with your hand. (before putting it into the mold, put a little dry powder into the mold, shake it, and then pour out the excess powder. The kneaded moon cake can also be smeared with some low powder, so that it doesn't stick to the mold and can be demoulded easily.)

Step 16: first, put the moon cake mold in the baking tray, press out the pattern, then pull out carefully, put the moon cake in the baking tray covered with oil paper, and make the moon cake in turn.

Step 17: preheat the oven 180 ° and bake the moon cake for 8 minutes. Spray some water mist before putting the moon cake into the oven to prevent the surface of the moon cake from being too dry and cracking. After 8 minutes, take out the moon cake and air it slightly, then brush it with a layer of egg yolk water. Bake it in the oven for 15 minutes and color it (the time depends on the habit of each oven)

Step 18: I didn't get the oil back, because I went to work when it got back. When I got back from work, I would have eaten it up. I cut a peanut without egg yolk. It's really delicious and not greasy. It's very nice. It's worth trying

Materials required:

Low gluten flour: 200g

Invert syrup: 150g

Corn oil: 50g

Jianshui: 3 G

Red bean paste: 300g

Peanut filling: 300g

Egg yolks: 10

Egg yolk water: right amount

Caution: 1. yolk, without edible oil, soak liquor can be replaced by Baijiu, and not cooked in the oven is also the same..2. before the oven, you'd better spray a little water before it is in the oven. Otherwise, the skin of the moon cake is too dry to go into the shape, and it is easy to split the deformed.3.. The moon cakes made by ourselves must be returned to oil before they can be eaten well. A cup of pearl milk tea, it is also a different taste.) novice on the road, there is something wrong, please forgive me, ha, will strive to improve

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet