Cantonese style moon cake with lotus seed paste and egg yolk

Cantonese style moon cake with lotus seed paste and egg yolk

Introduction:

"I looked up many moon cake making methods on the Internet, and was impressed by its complicated making process. So decided to give up production! But with the Mid Autumn Festival getting closer and closer. My strong desire and vanity prompted me to buy all the materials little by little. Ha ha, since all the materials are available. Can we save it for next year? Come on! Let's start

Production steps:

Step 1: prepare materials

Step 2: pour peanut oil, invert syrup and soap water into the basin and stir well.

Step 3: sift in flour. Stir up and down with a scraper to form a crust dough. Do not stir in circles. The gluten doesn't mix

Step 4: wrap it in a fresh-keeping bag and wake up for an hour.

Step 5: wake up and divide the dough into 15g pieces

Step 6: cut the yolk in half, about 5g. The lotus paste filling is divided into 30g dosage forms.

Step 7: roll the crust in the plastic film.

Step 8: pack in the filling. This step should be gentle. Don't break the crust. After wrapping, knead a little to make it evenly distributed

Step 9: roll some dry powder.

Step 10: press into the moon cake mold and flatten the bottom by hand.

Step 11: push out the moon cake from the mold, put it into the baking pan with oilcloth, put it into the preheated 180 oven, bake it for 5 minutes, then take out and brush a layer of egg liquid. Put it in the oven again for 20 minutes.

Materials required:

Low gluten flour: 300g

Invert syrup: 240g

Peanut oil: 90g

Jianshui: 5g

Lotus stuffing: right amount

Salt: 3G

Note: 1. If you buy packaged duck egg yolk, soak it in cooking oil for one hour to remove the fishy smell. This step will be omitted for fresh egg yolk~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet