Cantonese style moon cake with lotus seed paste and egg yolk

Cantonese style moon cake with lotus seed paste and egg yolk

Introduction:

"The first time I made the lotus egg yolk moon cake was last year. At that time, it was because my roommate wanted to eat the moon cake that I made myself. Although I made a lot of it, I decided to spend the Mid Autumn Festival in Beijing, so I left without sending the moon cake. So most of the reasons why I made it again this year are to make up for last year's regret and want to make it for my roommate.".. Let's talk about moon cakes. This year, I met a pastry expert by chance, and got a lot of good recipes for cakes from her. Among them, the Cantonese style moon cake is an excellent recipe, which makes today's Cantonese style moon cake very satisfactory both in practice and finished products. I think it's no worse than the cake room.. PS: the last thing I want to say is that I like Cantonese style moon cakes and I want to make them at home, so this recipe can't be missed. "

Production steps:

Step 1: prepare the material.

Step 2: transfer 175g of syrup, 3G of alkali water and 65g of vegetable oil into the basin and stir well.

Step 3: sieve 250g of low powder.

Step 4: knead into a ball and leave it at room temperature for 1 hour.

Step 5: knead evenly again, divide into 40g skin, 75g stuffing and 10g salted duck yolk.

Step 6: spread the lotus paste into a round shape by hand.

Step 7: add salted duck yolk.

Step 8: wrap it up.

Step 9: take a skin and spread it round by hand.

Step 10: add lotus paste.

Step 11: the following upward massage.

Step 12: wrap it up.

Step 13: apply a thin layer of flour to your hands.

Step 14: add the moon cake filling.

Step 15: turn your hand to make the moon cake filled with a layer of flour.

Step 16: pour into the mold.

Step 17: gently press down from the edge and then flatten in the middle.

Step 18: pick up the mold and press it down.

Step 19: press out.

Step 20: heat 200 ℃, heat 220 ℃, bake for 7,8 minutes.

Step 21: take it out and brush the yolk gently.

Step 22: bake for another 5 minutes.

Materials required:

Syrup: 175g

Alkali water: 3G

Low gluten powder: 250g

Vegetable oil: 65g

Salt: 5g

Lotus paste filling: 1020g

Salted duck egg yolk: 12

Note: share the quantity of the most commonly used molds. Please distribute the materials according to the size of your own molds. The distribution of four molds: skin 40g, stuffing 75g, salted duck yolk 10g, a total of 125g, the amount of four molds is about 12. The distribution of five molds: skin 30g, filling 70g, salted duck egg yolk 10g, a total of 110g, the amount of five molds is about 17. The distribution of six molds: skin 20g, stuffing 53g, salted duck yolk 10g, a total of 83g. The amount of six molds is about 25. According to the experience of making Cantonese style moon cakes several times, plus the error prone places, I wrote 13, I hope not to see eye popping.. 1: Recipe: This recipe was obtained by a person who is good at making moon cakes. The skin of this recipe is soft when it is wrapped, but it is crispy when it is baked. It has a good shape and beautiful color. If you like cantonese moon cakes, you can try this recipe. 2: He Mian

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet