Moon cake with lotus egg yolk

Moon cake with lotus egg yolk

Introduction:

"I've been very busy recently. I've been busy making moon cakes, wave after wave I'm not tired of it. "

Production steps:

The first step: egg yolk soaked in Baijiu or red wine for about 10 minutes.

Step 2: I use a delicious red wine.

Step 3: preheat the oven 180 degrees, put the egg yolk into the middle layer of the oven and bake for about 7 minutes, then the oil comes out.

Step 4: put salad oil, invert syrup and soap water into the basin.

Step 5: stir evenly, need a little patience, take some time to stir slowly, syrup is not very good to stir oh.

Step 6: sift in low gluten flour.

Step 7: make smooth dough, cover and relax for half an hour.

Step 8: divide the moon cake dough into 30 grams of dough, divide the lotus seed paste into 10 grams, and prepare about 10 grams of egg yolk.

Step 9: pack a 10g egg yolk with a 10g lotus seed paste.

Step 10: add egg yolk to lotus seed paste.

Step 11: take a 30g piece of dough and roll it into dough, then wrap it with egg yolk and lotus seed paste.

Step 12: after wrapping, roll in the dry flour to prevent sticking.

Step 13: sprinkle some dry powder on the mold, pour out anti sticking, put the dough into the mold, press it down with force, and push it out gently.

Step 14: after the moon cake is ready, spray water on the surface with a small spout, preheat the oven at 160 degrees, and bake the moon cake in the oven for 5 minutes.

Step 15: after baking for 5 minutes in the previous step, take out the moon cake and brush the surface with egg liquid.

Step 16: put the moon cake in the middle of the oven and bake for 15 minutes.

Step 17: after the moon cake is cooled, seal and return the oil. It takes about three or four days to return oil.

Step 18: the moon cake will become soft after oil return.

Step 19: This is what it looks like after oil return. After oil return, the color is a little heavier and the moon cake becomes soft.

Step 20: you can eat now

Materials required:

Low gluten flour: 170g

Invert syrup: 85 G

Salad oil: 38 G

Jianshui: 5g

Salted egg yolk : 10

Red wine: moderate

Lotus paste: 100g

Precautions: 1. About baking moon cake: preheat the oven 160 degrees before baking, spray a layer of water evenly before putting the moon cake into the oven, then bake it in the oven for 5 minutes, take out the brush egg liquid, and then bake it in the oven again for about 15 minutes until the color is uniform. 2. About oil return: the moon cake is hard just after baking. It needs to be sealed and stored at room temperature for about 3 or 4 days. The oil return is even, the moon cake becomes soft and tastes good.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet