[Cantonese style moon cake with lotus seed paste and egg yolk] - favorite moon cake

[Cantonese style moon cake with lotus seed paste and egg yolk] - favorite moon cake

Introduction:

"Cantonese style moon cakes have many flavors. The most classic lotus seed paste and egg yolk filling is my favorite and also my family's favorite. It is said that lotus egg yolk moon cake is the soul of Cantonese style moon cake. Most people will like it, too. The production process of moon cake does not seem complicated, but there are many details that need to be paid attention to in order to do a good job. The frying of stuffing, the formula of cake skin and the baking temperature need to be careful and experience. I use five 100g molds for this moon cake. The ratio of skin to stuffing is 2:8. This kind of skin is thinner. Some recipes have a ratio of skin to stuffing of 3:7. It depends on my preference. "

Production steps:

Step 1: mix the invert syrup, corn oil and water.

Step 2: mix well.

Step 3: sift in flour.

Step 4: sift in flour.

Step 5: sift in flour.

Step 6: mix evenly with a rubber scraper.

Step 7: pack the plastic wrap and refrigerate for more than 1 hour.

Step 8: soak the raw salted egg yolk in proper amount of edible oil for half an hour to remove the fishiness, and then drain the oil.

Step 9: divide the moon cake skin into 20 grams and knead well.

Step 10: divide the moon cake skin into 20 grams and knead well.

Step 11: divide the moon cake skin into 20 grams and knead well.

Step 12: divide the moon cake skin into 20 grams and knead well.

Step 13: divide the lotus seed paste into 65 grams and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk, 65 grams of lotus seed paste, a total of 80 grams of stuffing, plus 20 grams of cake skin, just 100 grams)

Step 14: divide the lotus seed paste into 65 grams and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk, 65 grams of lotus seed paste, a total of 80 grams of stuffing, plus 20 grams of cake skin, just 100 grams)

Step 15: divide the lotus seed paste into 65 grams and prepare the salted egg yolk at the same time. (15 grams of salted egg yolk, 65 grams of lotus seed paste, a total of 80 grams of stuffing, plus 20 grams of cake skin, just 100 grams)

Step 16: take a powder of lotus seed paste and put it into salted egg yolk.

Step 17: round the mouth.

Step 18: do it in turn.

Step 19: take a piece of moon cake skin, press it flat on your left hand, then put the lotus paste stuffing wrapped with egg yolk, and push the cake skin upward evenly with the tiger mouth of your right hand.

Step 20: take a piece of moon cake skin, press it flat on the left hand, then put the lotus paste stuffing wrapped with egg yolk, and push the cake skin upward evenly with the tiger mouth of the right hand.

Step 21: take a piece of moon cake skin, press it flat on your left hand, then put the lotus paste stuffing wrapped with egg yolk, and push the cake skin up evenly with the tiger mouth of your right hand.

Step 22: wrap and round.

Step 23: put the wrapped moon cake embryo into the moon cake mold. (take a proper amount of flour into the moon cake mold in advance, cover it with the palm of your hand, shake it a few times, let the flour stick evenly in the moon cake mold, and then pour out the surplus flour.)

Step 24: put the moon cake in the baking tray covered with oil paper, spray a layer of water on the surface, put it into the preheated oven, bake at 190 ℃ for 5 minutes, take it out to cool slightly, then brush a thin layer of egg yolk water evenly, and put it into the oven again for about 15 minutes.

Materials required:

Crust: medium gluten flour: 200g

Crust: invert syrup: 160g

Crust: corn oil: 50g

Cake skin: Jianshui: 2G

Filling: lotus seed paste: appropriate amount

Filling: salted egg yolk: right amount

Surface decoration: egg yolk water: appropriate amount

Note: the filling used in cantonese moon cake should be fried a little dry, otherwise it will easily lead to the separation of skin and filling when baking. 2: The ratio of skin to stuffing is 2:8. The skin of moon cake is very thin, so it should be as even as possible when pushing. 3: The moon cake should be baked in the oven for about 5 minutes, and the egg yolk can be brushed only after the surface is baked and shaped. If it is directly brushed, the pattern will be pasted.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet