Cantonese style moon cake with egg yolk and lotus seed paste

Cantonese style moon cake with egg yolk and lotus seed paste

Introduction:

"Today, I'm making a Cantonese style egg yolk lotus seed moon cake. It's also a classic moon cake. I like it very much, because I can eat a large egg yolk inside. When it's ready, I'll wait patiently for two days for the oil to return, and then I can taste the delicious food. I always think it's very delicious. Later, I gave it to my colleagues, and they all said it's very delicious In fact, I have studied a lot of prescriptions and paid special attention to every detail that needs attention. So I think it is quite successful. After all, I stand on the shoulders of many giants. Haha, so if I want to learn to do it, I still need to pay attention to every detail, and the success rate will be very high. "

Production steps:

Step 1: add water into the invert syrup and stir well

Step 2: add peanut oil and stir well

Step 3: add flour

Step 4: knead the dough, cover it with plastic film and let it stand for one hour (don't over knead the dough to avoid gluten)

Step 5: soak egg yolk in corn oil for one hour to remove fishy smell

Step 6: divide the lotus seed paste and egg yolk, and add the egg yolk and lotus seed paste together for a total of 40g

Step 7: knead the lotus seed paste on your hand to increase its extensibility and wrap the egg yolk

Step 8: wrap and knead well, and try not to put air in the middle (I didn't handle this very well)

Step 9: egg yolk and lotus paste

Step 10: divide the loose dough into 10 grams of small dosage

Step 11: take the cake skin, knead it round and flatten it, put in the egg yolk and lotus paste stuffing, push the cake skin up slowly by hand, and wrap the egg yolk and lotus paste stuffing (the cake skin is a little stained, and the hand is stained with flour when handling)

Step 12: knead well

Step 13: prepare the egg yolk and lotus seed cake embryo. Dip some flour on the egg yolk and lotus seed cake embryo for demoulding

Step 14: put in the mold (I usually knead it into an oval shape so as not to damage the cake skin)

Step 15: press out the moon cake pattern

Step 16: mix one egg yolk and one tablespoon of egg white to make yolk liquid

Step 17: Brush yolk water on the surface of the moon cake (only brush the surface) and bake it in the oven at 180 ℃ for 5 minutes, then take it out, continue to brush a layer of yolk liquid (brush both sides of the surface) and bake it in the oven at 180 ℃ for 5 minutes, continue to brush yolk liquid (brush both sides of the surface) and bake it in the oven at 180 ℃ for 5 minutes. A total of 20 minutes to bake, bake at 200 degrees for 5 minutes, wait for the moon cake surface pattern shape. Then 180 degrees for 5 minutes three times, the first egg yolk only brush the surface, the second and third surface side brush

Materials required:

Low gluten flour: 90g

High gluten flour: 10g

Invert syrup: 75 g

Jianshui: 1g

Peanut oil: 25g

Yolk: right amount

Lotus seed paste: moderate amount

Egg yolk: right amount

Precautions: 1. The making process of Cantonese style moon cake is very simple, but it is important to keep clear after baking. The comparison of skin and filling is very important. The ratio of skin to filling is generally 2:8 And 3:7. With 2:8, the moon cake pattern will be more stiff, and it will be relatively difficult to wrap. I use a 50g mold, so the skin is 10g, and the egg yolk and lotus seed paste is 40g. If 63 grams of mold is used, the skin is 13-15 grams and the filling is 48-50 grams. 2. As for moon cake powder, I use high gluten flour and low gluten flour in the ratio of 1:9. I can directly choose the medium gluten flour and low gluten flour. 3. As for moon cake, I use peanut oil. The baked moon cake is very fragrant and has good oil return, so I generally don't choose other oils. 4. Baking time of moon cake. I saw a lot of prescriptions before I did it. The general one is to choose 200 degrees for 20 minutes. When I do it, I bake it at 200 ℃ for 5 minutes, take it out after the pattern of moon cake is shaped, brush yolk water on the surface of egg yolk (only brush the surface) and bake it in an oven with the temperature adjusted to 180 ℃ for 5 minutes. Then brush yolk water on both sides of the surface and bake it for 5 minutes twice. 5. About egg yolk, I use commercially available yolk packaging, and soak it in oil (corn oil I use) for more than one hour to remove the fishy smell, When packing, use paper to absorb the oil on the surface. The way to get egg yolk is to spray high Baijiu on the surface and then bake it in the oven. I think it's not fishy when I soak it with oil directly, and there's no case that it hasn't been baked yet. 6. The ice crust of the moon cake just baked is very dry and hard. After cooling and sealed for a period of time, the ice skin will become soft and the surface will appear a layer of oily luster. This process is called "oil return". Generally, the oil return process of moon cake is 1-2 days, or even 3-5 days. If the moon cake does not return oil, it may be that there is a problem in the operation process. I don't add my own moon cake, so I need to finish it as soon as possible

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet