Picture 28: my favorite moon cake in my life

Picture 28: my favorite moon cake in my life

Introduction:

"Speaking of the Cantonese style moon cake with egg yolk and lotus seed paste, it's no exaggeration to say that it's my favorite moon cake in my life. It can be traced back to my childhood. At that time, I didn't really like eating moon cakes, especially the one with green and red silk inside. Now I'm still scared when I think about it. Ha ha, I really don't like it. Then I went to my grandma's home on the Mid Autumn Festival one year, and the egg yolk moon cake that others sent to my grandfather never saw inside At that time, there were many cousins and cousins in the moon cake with egg yolk, so everyone was divided into a quarter of a small piece. It was so delicious to buy GA's moon cake. From then on, I fell in love with this moon cake. After that, I had a taste of other moon cakes in my family. I only liked lotus egg yolk moon cake. Later, I came into contact with baking. At the Mid Autumn Festival, I didn't hesitate to make it myself. I started to make it the year before last. At that time, I bought lotus stuffing, and then I started to make it myself I can't make a perfect ratio of 2:83:7. The leather bag is very thick, but I eat it with relish. This year, I decided to make a beautiful moon cake, fried lotus seed paste and 3:7 thin skin stuffing. Originally, I thought it would be difficult for my stupid hand to make it. In the end, it was easy to make it. The more I made it, the more smooth I was. It seems that I have made progress in the past two years

Production steps:

Materials required:

Low gluten powder or flour: 300g

Invert syrup: 240g

Corn oil: 90g

Jianshui: 5g

Salt: 3G

Egg yolk or whole egg liquid: appropriate amount

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several days

Taste: sweet